Ingredients
- vegetable oil 4 tbsp
- onion 1, finely chopped
- pork shoulder 700g, diced
- jaggery or soft dark brown sugar 1 tbsp, (see notes below)
- malt vinegar 100ml
- chapatis or rice to serve
PASTE
- cumin seeds 2 tsp
- black peppercorns 1 tsp
- garlic 8 cloves, roughly chopped
- ginger 2 thumb-sized pieces, chopped
- kashmiri chilli powder or mild chilli powder 1 tsp, (see notes below)
- ground turmeric 1 tsp
Method
-
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.
*This recipe is gluten-free according to industry standards
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Nutritional Information
- Kcals 393
- Fat 25.4g
- Saturates 5.7g
- Carbs 9g
- Sugars 6.9g
- Fibre 1.8g
- Protein 31.1g
- Salt 0.3g