Step 1

Marinate the pork cubes with 1 teaspoon of salt, and 1 teaspoon of turmeric powder. Let the meat marinate in the room temperature for at least 30 minutes.

Step 2

Preheat the oven to 300 F (150˚C).

Step 3

In a Dutch oven, heat up the oil and sauté onions, garlic, and chilies under medium to high heat until the onion pieces begin to lose their opacity, about 5 to 7 minutes.

Step 4

Add paprika, cumin, cinnamon stick and the rest of the turmeric powder and cook under medium heat until the spices become fragrant, about 5 minutes.

Step 5

Add in the marinated pork, turn up the heat to high, and brown the meat thoroughly for about 5 minutes. Add in water until it generously covers all the pork pieces.

Step 6

Clamp the lid of the Dutch oven, and put it in the oven for 1 hour.

Step 7

After an hour, add in potato rings, and put it back in the oven uncovered for another 1 hour.

Step 8

After two-hour total of cooking time, most of the water will be evaporated, and you will see gorgeous magenta-tinged oil floating among the meat cubes. If you see potatoes disintegrating, please remain calm. It is actually a good omen since it will seep into the gravy, making it luscious and thick.

Step 9

If you wish your gravy to be thicker, move the Dutch oven over the stovetop and simmer for additional 15 minutes. If you prefer thinner gravy, add in water until the gravy consistency matches your palate. I personally like to garnish mine with ample amount of cilantro, and serve with white rice.