I love the way the acid of the vinegar cuts through the richness of the pork in this spicy dish.
2 tablespoons paprika
1 tablespoon garam masala
½ teaspoon each ground cardamom and ground cloves
1 teaspoon each ground black pepper, ground turmeric and ground cinnamon
½-1 teaspoon cayenne pepper
¼ cup apple cider vinegar
1-kilogram pork shoulder, cut into 4cm pieces
¼ cup vegetable oil
2 teaspoons brown mustard seeds
2 teaspoons cumin seeds
2 teaspoons sea salt
3 brown onions, roughly chopped
1 green capsicum, sliced
6 cloves garlic
1 thumb-sized piece fresh ginger
400-gram tin chopped tomatoes
2 tablespoons tamarind paste
⅓ cup water
2 tablespoons brown sugar
4 green chillies, sliced
flatbreads, to serve (optional)
Pork spices: In a small bowl, whisk the spices into the vinegar. Rub into the pork and leave to sit for 2 hours; don’t leave it overnight as the acid in the vinegar will start to ‘cook’ the surface of the pork.
Curry: Heat the oil in a big heavy-based pot. Add the mustard seeds and fry for 1 minute, then add the cumin seeds and fry for 30 seconds. Add the salt, onions and capsicum and cook over a low heat until softened.
Place the garlic and ginger in a small food processor and whizz to a paste, then add to the onions and cook, stirring, for another 5 minutes. Add the tomatoes, tamarind, water, brown sugar and three-quarters of the sliced chillies and cook for a further 5 minutes.
Add the pork and marinade to the pan and turn the heat up to medium-high. Bring to a simmer then reduce the heat, cover and cook very gently for 3½ hours. Remove the lid and cook for another 30 minutes. Garnish with the remaining chillies and serve with flatbreads, if desired.