4 Tablespoons Vegetable Oil
1 Tablespoon Grated Fresh Ginger
1 Tablespoon Crushed Garlic
1in Cinnamon Stick (broken up)
3 Dried Red Chillies (chopped)
4 Cloves
2 Teaspoons Cumin Seeds
10 Black Pepper Corns
675g Pork (cubed)
1 Teaspoon Ground Turmeric
200ml Warm Water
25ml Tomato Purée
1/2 Teaspoon Chilli Powder
1 Large Onion (finely chopped)
1 Teaspoon Salt
1 Teaspoon Sugar
2 Tablespoons Cider Vinegar
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Pestle and Mortar
1 Spatula
The Good Bit
- Heat the oil in the frying pan and add the ginger and garlic and fry for 30 seconds, grind together the cinnamon, chillies, cloves, cumin seeds and peppercorns in to a fine powder then add to the frying pan for a further 30 seconds.
- Add in the pork and turmeric and turn the heat up a little, cook for 5 minutes until the juices start to come out from the pork, add in the water, tomato purée and chilli powder, cover and heat for 30 minutes.
- In another pan with a splash of oil in, fry off the onion until it is well browned then add that to the pork along with the salt, sugar and vinegar, stir well and cook for another 30 minutes.
- Serve
