Spicy tamarind pork curry

Method Print recipe

1. Place the pork into a mixing bowl and add the roasted curry powder, cayenne and tamarind. Marinate for 24 hours.
2. Heat oil in a frying pan, and then add the sliced onions until they have softened. Add the garlic, cinnamon stick, paprika, lemongrass and green chilli. Cook for around 10-15 minutes and then add the tomato puree and cook for 10 minutes.
3. Heat another frying pan, and seal the pork over a high heat. Sauté until it is coloured. Once done, add this to the onion mix. Add chicken stock and the marinade from the pork and simmer for 40-50 minutes until the pork is tender.
4. Add the coconut milk and simmer until it has thickened and the pork is lightly falling apart. Check the seasoning and add salt if required.