Ingredients
2 onions, roughly chopped
1/2 cup apple cider vinegar
3 garlic cloves, roughly chopped
2 centimetre piece of ginger, peeled, roughly chopped
2 teaspoon each ground cumin and coriander
1/2 teaspoon each ground cloves and chilli flakes
1 teaspoon each yellow mustard seeds, cinnamon and turmeric
2 tablespoon vegetable oil
1 kilogram pork neck (see recipe tip), cubed
1 tablespoon sugar
4 cup water
1 tablespoon tamarind purée
salad, Indian-style flatbread to serve
Method
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 for 2-3 minutes. Remove to a plate.
3. Heat the same pan on medium. Cook spice paste for 5-6 minutes, stirring. Return pork to pan with sugar. Cook for 2-3 minutes, stirring.
4. Stir in water and tamarind purée, bringing to a simmer. Reduce heat to low. Simmer, covered, for 2 hours until very tender. Accompany with salad and flatbread.
Pork neck is often referred to as pork scotch.
Note
Woman's Weekly Food
From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.
Recipe By:
Woman's Day (NZ edition)
