Name: Slow-cooked goan pork curry
Prep time: 10 min
Cook time: 135 min
Total time: 145 min
Yield: 6
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

Slow-cooked goan pork curry

Fill your home with the aroma of slow-cooked magic! This fresh and fiery goan pork curry will soon become a new family favourite and is brilliant served with salad and Indian-style flatbread.

Serves 6

Prep

10M

Cook

2H 15M

Total

2H 25M

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

Women's Weekly Food

Ingredients

Method

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