- Place the pork into a mixing bowl and add the roasted curry powder, cayenne and tamarind. Marinate for 24 hours.
- 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.
- 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.
- 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.
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