09 September 2014,12:07 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
2 hours

Preparation Method :

  • Curry Paste Dry-fry the chillis, coriander, cumin, peppercorns, cardamom, cinnamon, and cloves in a small frying pan over medium heat until fragrant, 1-2 minutes. Pound to make a fine powder. Add the water, garlic, ginger, and salt to make a paste.
  • Curry Combine the pork, onions, vinegar, and bay leaves in a medium bowl. Add the spice paste and toss to coat. Cover and refrigerate for 2 hours to marinate.
  • Heat the oil in a large pan over high heat. Drain the pork and sauté until browned, 3-4 minutes. Add the marinade and water and bring to a boil. Simmer over low heat until very tender, about 2 hours. Serve hot.


Curry Paste

  • 10 dried red chillis, crumbled
  • 2 tablespoon coriander seeds
  • 4 teaspoons cumin seeds
  • 4 teaspoons peppercorns
  • 2 teaspoon cardamom seeds
  • 2 teaspoon ground cinnamon
  • 6 cloves
  • 6 cloves garlic, chopped
  • 2 teaspoon grated ginger
  • 1 teaspoon salt


  • 750 grams pork fillet, diced
  • 4 onions, thinly sliced
  • 4 tablespoons white vinegar
  • 4 bay leaves
  • 5 tablespoons sesame oil

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