PULLED PORK BUNNY CHOW

Ingredients

3T sunflower oil

500g pork belly, cubed

2 onions, finely chopped

3 cloves garlic, crushed

1cm fresh ginger, crushed

2tsp cumin

1tsp cardamom pods seeds

1T garam masala

1T paprika

1T chilli powder

2T chilli flakes

3 bay leaves

3T tomato paste

1 (410g) can tomatoes, chopped

3 cups beef stock

1 loaf bread

Method

1. In a large deep saucepan, heat oil and brown pork, fat-side first, on all sides. Remove and keep pork aside. 2. In the same pan, add onion, garlic and ginger. Sauté for 3-5 minutes, stirring until translucent. Add cumin, cardamom pods, garam masala, paprika, chilli powder, chilli flakes and bay leaves. Cook for a further 3 minutes, stirring all the time to prevent sticking and burning of spices. Add a little more sunflower oil if necessary. Return meat to pan and stir to infuse. 3. Add tomato paste, tomatoes and stock, and bring to the boil. Reduce heat and simmer to cook for about 1-2 hours, until pork starts to fall apart. 4. Cut the bread in half, remove the insides, leaving the crust. Pour curry into the cavity. Serve hot.