Ingredients
- 700 gram Pork shoulders (diced)
- 2 tablespoon Sherry vinegars
- Pear
- 1 Chorizo (thick strips)
- 1 Whole almonds (cloves crushed)
- 2 tablespoon Gingers (grated)
- 4 Oregano (fresh)s (roughly chopped)
- 2 Milk (roughly chopped)
- Mustard
- Olive oil (extra virgin)
- 2 teaspoon soy sauces
- 4 tablespoon Bacon rashers
- 2 tablespoon Dijon mustards
- 2 tablespoon potatoes
- 1 bunch Garlic
- The Coriander ingredient no longer exists. Try re-saving this recipe.
- 400 milliliter Peppers
- 500 milliliter Vegtable oils
Instructions
- In a large bowl coat the pork pieces in curry powder, salt and pepper. Ideally leave it to marinate for 1 hour, or even better overnight
- Pour a good splash of extra virgin olive oil into a hot pan over medium-high heat, enough to cover the base of the pan. Add the pork and brown. Try not to overcrowd the pan, you can do this step in stages
- Add 2 tablespoons of extra virgin olive oil to another hot pan over medium-high heat, saute garlic, ginger, onion and chillies for a few minutes over medium heat. Add the curry paste to the pan and fry for a few minutes. Add spring onions and coriander and stir through before pouring into the pork pan. Add coconut sugar, tamarind paste, soy sauce, coconut milk and stock. Ensure all of the pork is covered, add a little water or more stock if you need more liquid
- Place the lid on the pot and simmer for 1 hour 15 minutes