Ingredients
- pork shoulder or neck 1kg, trimmed of excess fat
- vegetable oil
- onions 2 large, thinly sliced
- garlic 2 cloves, chopped
- tomato purée 4 tbsp
- malt or red wine vinegar 3 tbsp
- mild or medium chilli powder 1 tsp
- ground turmeric 1½ tsp
- cinnamon sticks 2 long
- basmati rice steamed to serve
- red onion 1 small, mixed with 1 bunch fresh mint leaves or coriander to serve
marinade
- cardamom pods 6 (seeds only)
- black peppercorns 6
- whole cloves 6
- Kashmiri or other long skinny dried red chillies 5, seeded
- cumin seeds 2½ tsp
- coriander seeds 2½ tsp
- ginger 5cm piece, peeled
- garlic 4 cloves, peeled
- malt or red wine vinegar 3 tbsp
- sugar 1 tsp
Method
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Step 1
Cut the pork into large pieces and put them in a bowl. For the marinade, use a small frying pan to toast the cardamom, peppercorns, cloves, chillies, cumin and coriander. When fragrant, after 30 seconds, remove and put in a spice grinder. Grind finely, and put in food processor with the ginger, garlic, vinegar, a good tsp of salt and the sugar. Blend well and pour into the bowl with the pork. Toss well and chill for two hours or overnight for best flavour.
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Step 2
Heat a large frying pan with 1 tbsp oil. Drain the meat, saving the marinade. Season well then sear, about 2 minutes on each side, until browned. Remove from the pan and add 2 tbsp oil, the onion and garlic. Cook until soft, about 10 minutes, on a medium-low heat. Add the meat with the reserved marinade, tomato purée, vinegar, chilli powder, turmeric and cinnamon sticks. Add 400ml water and stir. Cover with a lid and cook on a very low heat for 1½-2 hours. The meat should be falling-apart tender. Taste for additional vinegar, salt or sugar. Serve with steamed basmati rice, and some chopped red onion with mint or coriander.
Nutritional Information
- Kcals 348
- Fat 20.1g
- Carbs 10.1g
- Fibre 2.7g
- Protein 30.3g
- Salt 1.1g
