Pickled pork curry

Ingredients

• 2 tbsp coconut or vegetable oil
• 2 onions, peeled and diced
• 20 fresh curry leaves
• 4cm fresh ginger, peeled and sliced
• 2 cloves of garlic, peeled and halved
• 450g pork ribs or pork shoulder, diced into 2-3cm chunks
• 2 tbsp pickled pork curry spice mix (see below)
• 125ml apple cider or white wine vinegar
• 1 tsp granulated sugar
• 2 lemongrass stalks
• 5cm piece of pandan leaf (optional)
• 1½ tsp salt, or to taste
• 50ml coconut milk

For the pickled pork curry spice mix

• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 5cm piece of cinnamon stick
• ⅓ tsp fenugreek seeds
• ½ tsp chilli powder

Method

Make the spice mix by placing a small dry frying pan over a medium heat. Add all the spices and cook, stirring occasionally for 2-3 mins, until fragrant. Transfer to a bowl to cool, then blitz in a spice grinder or mini food processor until fine.

Place a large saucepan or wok over a medium-high heat, add the oil and fry the diced onions for 4-5 mins, until soft. Add the curry leaves, ginger and garlic. After 2-3 mins, when the garlic is starting to brown, add the pork, 2 tbsp of spice mix, the vinegar, sugar, lemongrass and pandan leaf, if using. Pour in enough water to just cover the pork, and sprinkle over the salt. Bring to a gentle boil and then turn the heat to low and leave to cook, partially covered with a lid, for 2-3 hours.

When the meat is very soft and you can slice a piece with a spoon, stir in the coconut milk and cook through for 3-4 mins. Taste and if you think it needs it, add a teaspoon more vinegar.

Image: Alex Lau

Recipe from Rambutan by Cynthia Shanmugalingam (Bloomsbury)