I love the way the acid of the vinegar cuts through the richness of the pork in this spicy dish.
Serves: 6
INGREDIENTS
PORK SPICES
2 tablespoons paprika
1 tablespoon garam masala
½ teaspoon each ground cardamom and ground cloves
1 teaspoon each ground black pepper, ground turmeric and ground cinnamon
½-1 teaspoon cayenne pepper
¼ cup apple cider vinegar
1-kilogram pork shoulder, cut into 4cm pieces
CURRY
¼ cup vegetable oil
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
2 teaspoons sea salt
3 brown onions, roughly chopped
1 green capsicum, sliced
6 cloves garlic
1 thumb-sized piece fresh ginger
400-gram tin chopped tomatoes
2 tablespoons tamarind paste
⅓ cup water
2 tablespoons brown sugar
4 green chillies, sliced
flatbreads, to serve (optional)
METHOD
Pork spices: In a small bowl, whisk the spices into the vinegar. Rub into the pork and leave to sit for 2 hours; don’t leave it overnight as the acid in the vinegar will start to ‘cook’ the surface of the pork.
Curry: Heat the oil in a big heavy-based pot. Add the mustard seeds and fry for 1 minute, then add the cumin seeds and fry for 30 seconds. Add the salt, onions and capsicum and cook over a low heat until softened.
Place the garlic and ginger in a small food processor and whizz to a paste, then add to the onions and cook, stirring, for another 5 minutes. Add the tomatoes, tamarind, water, brown sugar and three-quarters of the sliced chillies and cook for a further 5 minutes.
Add the pork and marinade to the pan and turn the heat up to medium-high. Bring to a simmer then reduce the heat, cover and cook very gently for 3½ hours. Remove the lid and cook for another 30 minutes. Garnish with the remaining chillies and serve with flatbreads, if desired.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!