Ingredients
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.
Note
- Pork neck is often referred to as pork scotch.
