Ingredients:
  • 1 kg (~2 lb) pork, cut into 2.5cm (1 in) cubes
  • 2-3 medium sized potatoes, quartered
  • 3 Tbsp vegetable oil
  • 2 Tbsp  chili powder (variable)
  • 1 tsp mustard seeds
  • 2 Tbsp wine vinegar
  • 480 ml (2 cups) water
  • 4 curry leaves
  • 5 cm (2 in) fresh ginger
  • 6 cloves garlic
  • 4 Tbsp, chili paste (variable)
  • 2 tsp turmeric powder
  • 1 tsp salt
  • ½ Tbsp cardamom seeds
  • 6 black peppercorns
  • 5 cm (2 in) cinnamon stick
  • 2 Tbsp coriander seeds
  • 2 Tbsp cumin seeds
Method:
  1. Using a mortar & pestle or processor, grind ginger, garlic, chili paste, turmeric, cardamom, salt, peppercorn, cinnamon, coriander and cumin seeds into a paste
  2. In a porcelain or glass bowl, add  vinegar, ground paste, chili powder, add pork and mix to coat well.
  3. Allow to marinate refrigerated for 2 hrs or overnight  preferably.
  4. In a wok or pot, heat oil, add mustard seeds, fry till they sputter.
  5. Add the marinated pork, stir-fry 10 mins on high, add water, bring to a boil.
  6. Reduce heat and simmer covered for 30 mins, stir occasionally, adding a little water periodically if needed.
  7. Serve with baguette or steamed rice