Malaysian Slow-Cooked Black Pepper Pork Rib Curry

Serves 4

1.5kg pork ribs, cut into individual ribs 3 tbsp vegetable oil

1 onion, thinly sliced

2 tbsp tamarind paste

1 x 400g can chopped tomatoes

1 x 400g can coconut milk

1 garlic clove, thinly sliced

1 tsp mustard seeds

4 sprigs curry leaves Steamed jasmine rice, to serve Nigella seeds, to serve

CURRY PASTE

1 tbsp black pepper

1 tsp yellow mustard seeds 4 green cardamom pods 1 cinnamon stick, crushed 1 star anise

1 tsp coriander seeds 2 dried whole chillies

2 tsp jasmine rice

4 garlic cloves

2cm ginger, sliced

To make the curry paste, place the pepper, mustard seeds, cardamom pods, cinnamon, star anise, coriander seeds, chilli and rice in a small frying pan over medium heat and toast for 30 seconds, or until fragrant. Set aside to cool slightly. Place in a small food processor with garlic and ginger and process until fine. Place in a large bowl, add the pork ribs and toss to coat. Allow to marinate for 1 hour.

Preheat the oven to 200°C (180°C fan forced). Heat 1 tablespoon of the oil in a large, heavy, flame-proof casserole dish. Add the onion and cook for 4 minutes. Add the ribs and cook, turning, for 6 minutes or until brown. Add the tamarind paste, chopped tomatoes, coconut milk and 1 cup of water, and season well with salt and pepper. Bring to a simmer. Cover with a lid and place in the oven. Cook for 1 hour. Remove the ribs from the sauce, place on a roasting tray and cook for 20 minutes or until golden. Keep the curry sauce warm.

Heat the remaining oil in a small frying pan over high heat. Add the garlic, mustard seeds and curry leaves and cook for 30 seconds, or until crisp.

Serve the ribs topped with crispy garlic, mustard seeds and curry leaves, with the curry sauce on the side. Serve with steamed jasmine rice sprinkled with nigella seeds.