Pork & Mango Curry

Pork & mango curryserve with celeriac mash

Pork & Mango Curry
Serves: 4
Ingredients
  • 450 g pork shoulder
  • A drizzle of vegetable oil
  • 1 tsp chilli powder
  • 2 tsp ground turmeric
  • 1 tsp ground white or yellow mustard seeds
  • 1 tsp cumin seeds
  • 100 ml white wine vinegar
  • 2 medium onions
  • 3 cloves garlic
  • 1 cm piece fresh ginger
  • 1 medium mango
  • Handful of fresh coriander, chopped
Instructions
  1. If it is not already cubed-chop the meat into 3cm cubes.
  2. Place the meat into a large bowl and add the chilli powder, ground turmeric, ground mustard seeds, cumin seeds and white wine vinegar.
  3. Mix well to coat the pork in the mixture, then cover the bowl with cling film and marinate in the fridge overnight.
  4. Peel & chop the onions into small chunks.
  5. Peel & crush the garlic & peel & grate the ginger.
  6. Heat a drizzle of oil in a large pan
  7. Lightly fry the onion, for 5 mins, until softened but not coloured.
  8. Then add the garlic and ginger for 2-3 minutes
  9. Add the meat to the pan and cook for 8-10 minutes, stirring occasionally. Boil a full kettle.
  10. Add enough hot water to come halfway up the meat, then reduce the heat to a simmer and cook for about one hour, or until the pork belly is very tender, adding more water if needed.