Ingredients: (Serves 5-6)
1 Kg of pork belly (rind removed and cut in chunky cubes)
15 whole dried Kashmiri Chillies
3 tsp whole cumin seeds
1 tsp whole peppercorns
7 black cloves
3 black cardamom pods
1 cinnamon stick
1 tsp tumeric
80ml apple cider vinegar
6 cloves of garlic
1 inch of ginger
4 tsp tamarind pulp (tamarind pastes come in different concentrations so be careful with this - add it to taste at the end if you need to)
2 tsp brown sugar
Salt to taste
Blend the garlic and ginger into a paste.
Combine half the vinegar with half the ginger/garlic paste and half the freshly ground spices.
Dice 2 onions and blend the other 1.
In a hot pan add enough oil to cover the base and put in the cinnamon stick and the black cardamom. Fry until fragrant.
Add the diced onion and fry until soft. Then add the remaining freshly ground spices. Add more oil if the spices have made the pan dry - a fair amount of oil is needed to properly fry all ingredients.
Add sugar, tamarind pulp and remaining vinegar.
In a separate pan brown the marinaded pork and then transfer into main curry pan.
Simmer for 1 hour allowing the curry to thicken. The picture on the left was taken as soon as the meat was added. A slow simmer with the lid off brought it to the consistency shown in the picture at the top of this post. I prefer using my cast iron pot and putting it in the oven.
Once the curry has cooled down put it in the fridge ready to enjoy the next day. Trust me, it is worth the wait!