• 3 tablespoons sunflower oil
  • 750 g (1½ lb) pork belly, cut into bite-sized pieces
  • 10 curry leaves
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds, crushed
  • 1 onion, finely chopped
  • 2 teaspoons finely grated garlic
  • 2 teaspoons finely grated fresh root ginger
  • 2 tablespoons medium curry powder
  • 2 tablespoons wine vinegar
  • 2 cinnamon sticks
  • 2 star anise
  • 6 green cardamom pods, bruised
  • 400 ml (14 fl oz) coconut milk
  • 200 ml (7 fl oz) water
  • salt and pepper

Heat half the oil in a heavy-based frying pan and add the pork. Stir-fry for 4–5 minutes until browned, remove with a slotted spoon and set aside.

Add the remaining oil to the pan and add the curry leaves, cumin, coriander, onion, garlic and ginger. Stir-fry for 3–4 minutes, then return the pork to the pan with the curry powder. Stir-fry for 2–3 minutes more.

Stir in the vinegar, cinnamon, star anise, cardamom and coconut milk and measured water. Season and bring to the boil.

Cover tightly and cook in a preheated oven at 150°C (300°F), Gas Mark 2 for 2½ hours or until the pork is tender. Serve with crusty bread or rice.

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