GOAN PORK CURRY

SERVES 4-6 PREP 10 MINS COOK 2 HOURS 15 MINS 2 onions, roughly chopped ½ cup apple cider vinegar 3 garlic cloves, roughly chopped 2cm piece of ginger, peeled, roughly chopped 2 tsp each ground cumin and coriander 1 tsp each yellow mustard seeds, cinnamon, turmeric ½ tsp each ground cloves and chilli flakes 2 tbsp vegetable oil 1 kg pork neck (see tip), cubed 1 tbsp sugar 4 cups water 1 tbsp tamarind puree

salad, Indian-style flatbread, to serve

1 In a food processor, combine onion, vinegar, garlic, ginger and spices. Process until a paste forms.

2 In a large heavy-based saucepan, heat oil on high. Brown pork, in 2 batches, 2-3 mins. Remove to a plate.

3 Heat same pan on medium. Cook spice paste 5-6 mins, stirring. Return pork to pan with sugar. Cook 2-3 mins, stirring.

4 Stir in water and tamarind puree. Bring to a simmer. Reduce heat to low. Simmer, covered, 2 hours until very tender. Accompany with salad and flatbread.