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1
Grind or pound the chilies.
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2
In a dutch oven, add the ghee and sear the pork chops on high then lower heat to medium and cook on both sides until they are golden brown.
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3
Remove the chops and set aside.
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4
Add the chilies to the remaining ghee in the pan and stir-fry the chilies on medium heat until the ghee turns red.
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5
Add the turmeric powder and continue to stir-fry for one minute, stirring well.
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6
Add the chops back to the pan and coat both sides of each chop in the red ghee.
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7
Add the chopped orange peel.
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8
Pour enough water over the chops to reach 3 inches above the tops of the meat.
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9
Bring to a boil then reduce to a simmer, covered.
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10
Cook for 50 minutes.
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11
Remove meat and strain the liquor, removing orange peel and excess liquid fat.
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12
Return the liquor back to the pot.
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13
Set meat aside (can be made ahead of time to this point).
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14
Add turnips, ground coriander, cardamon pods and cinnamon.
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15
Cook until turnips are falling apart (about 30 min).
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16
Remove from liquor and sieve them until smooth (mash them well).
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17
Return the turnip mash to the liquor.
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18
Add the meat, pimento peppers, and the ginger.
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19
Pierce the eggs at both ends with a sharp skewer and add them to the pot.
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20
Dust with cilantro and cover.
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21
On medium-low heat, cook for 30 minutes or until meat is tender.
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22
Move temperature setting to low and leave for 15 minutes.
