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Devil’s Pork Curry

Serves for 4

Curry can be made 3 days ahead; keep, covered, in refrigerator or freeze for 2 months. This recipe is not suitable to microwave.

750 g diced pork

1 tablespoon white vinegar

2 tablespoons light soy sauce

2 tablespoons peanut oil

2 medium Spanish red onions, sliced

1 tablespoon chopped fresh ginger

2 cloves garlic, crushed

12 dried curry leaves

1 teaspoon brown sugar

1 cinnamon stick

1 teaspoon fenugreek seeds

4 small fresh red chillies, finely chopped

½ teaspoon ground turmeric

1 tablespoon chopped fresh lemon grass

1 teaspoon tamarind concentrate

2 teaspoons fish sauce

1 cup water

1 small beef stock cube, crumbled

1/3 cup macadamina nuts, finely chopped

Combine pork, vinegar and sauce in medium bowl, mix well; stand for 20 minutes. Drain pork; reserve liquid.

Heat oil in large frying pan, stir in onions, ginger, garlic, curry leaves, sugar, cinnamon stick, seeds, chillies, turmeric and lemon grass. Stir over medium heat for about 5 minutes or until onions are soft.

Add pork to onion mixture, stir over high heat until pork is browned. Transfer mixture to medium saucepan, stir in combined tamarind concentrate, fish sauce, water, stock cube, nuts and reserved liquid. Stir over high heat until mixture boils, reduce heat, simmer, covered, for 15 minutes. Remove lid, simmer for about 30 minutes or until most of the liquid has evaporated; remove cinnamon stick before serving.

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