• 4 tbsp vegetable oil
  • 1 onion, finely chopped
  • 700g pork shoulder, diced
  • 1 tbsp jaggery or soft dark brown sugar, (see notes below)
  • 100ml malt vinegar
  • to serve chapatis or rice


  • 2 tsp cumin seeds
  • 1 tsp black peppercorns
  • 8 cloves garlic, roughly chopped
  • 2 thumb-sized pieces ginger, chopped
  • 1 tsp kashmiri chilli powder or mild chilli powder, (see notes below)
  • 1 tsp ground turmeric


  • STEP 1

    To make the paste, use a pestle and mortar to grind the cumin and black pepper to a rough powder, then tip into a small blender or food processor with the remaining paste ingredients and whizz until smooth.

  • STEP 2

    Heat the oil in a heavy-bottomed, lidded pan over a medium heat. Fry the onion for 18-20 minutes, stirring well, until deep golden and soft. Add the spice paste and fry for 2 minutes. Add the pork, mix well and cook for 8-10 minutes. Add the sugar, vinegar, 100ml of water and some seasoning. Lower the heat and simmer for 40 minutes with a lid on, stirring halfway through. Remove the lid and cook for another 15-20 minutes. Cool slightly and serve with chapatis or rice, if you like.

Kashmiri chillies and chilli powder are a vivid red and have a milder flavour. Jaggery is an unrefined brown sugar with a deep caramel flavour most often sold in blocks. Find all of them, and curry leaves, at Indian grocers, larger supermarkets and online.

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