Ingredients
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Method
- 1
Soak the dried chillies in the vinegar for 15 minutes. Toast the cumin, peppercorns, cloves and cinnamon in a dry pan for 1 minute until fragrant.
15 min - 2
Blitz the soaked chillies and their vinegar with the toasted spices, turmeric, garlic and ginger to a smooth, dark red paste.
- 3
Rub half the paste into the pork and leave it for 20 minutes while you chop the onions.
20 min - 4
Heat the oil in a heavy casserole over a medium heat. Fry the onions with a pinch of salt for 10 minutes until deep golden brown.
10 min - 5
Add the pork and fry for 5 minutes, then stir in the remaining paste, the green chillies, sugar, salt and water.
- 6
Bring to a simmer, cover and cook very gently for 1 hour 15 minutes, stirring now and then, until the pork is spoon tender and the gravy is thick and oily.
75 min - 7
Taste for salt and sourness, adding a splash more vinegar if you like. Rest for 10 minutes and serve with rice or soft bread rolls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.