CURRY PORK CHEEK
600g pork cheek, cut into bite-sized pieces 1 tbsp salt 1 tbsp black pepper 4 tbsp cooking oil 1 yellow onion, diced 3 cloves garlic, minced 2 tbsp tomato paste 1 tbsp curry powder 1 tbsp chilli powder 1 tsp cumin powder 1 tsp coriander powder 1 tsp turmeric powder 2 tomatoes, cut into wedges 200ml coconut milk 100ml water
1 Season the pork cheek with salt and black pepper. 2 In a heated pan, sear the pork on all sides for 2-3min over high heat, until well browned. Set aside. 3 Heat the oil in a pot over medium heat. Saute the onions and garlic until fragrant, then add the tomato paste and all the spices. Cook for 2min. 4 Add the seared pork cheek, tomatoes, coconut milk and water to the pot, making sure all the ingredients are submerged. Boil for 5min. 5 Cover the pot and simmer for 1 hour. When ready, serve with steamed rice.