Ingredients

3kg Pork (shoulder, leg, belly or a combination)
1x stick cinnamon
5 cloves
1 tablespoon of salt
Oil
4-6 onions, finely diced
1 head of garlic and equivalent amount of ginger - crushed
2 tablespoons of Sorpotel Curry Paste
3 tablespoons of tamarind paste
1/4 cup of tomato puree
1tablespooon of vinegar (malt or white)
Salt to taste

Method Step One

Cover pork, salt, cinnamon and cloves with water, in a large pot. Bring to the boil and simmer for 5 minutes. Drain the pork but RESERVE THE STOCK FOR LATER. 

When cool, discard the skin from but keep the fat. Finely chop the fat and keep to one side. This fat will be used to fry the meat. Dice pork into 1cm cubes. In a large frying pan heat the pork fat until melted (use a splatter screen if possible) then fry the diced meat in small batches until browned. Add cooking oil if you do not have enough fat.

Method Step Two

Fry onions in 2-3 tablespoons of oil on low to medium heat until translucent (about 10 minutes). Add garlic & ginger and cook for a futher 2 minutes. Add curry paste, tamarind paste, tomato paste & fried meat, and top up with the reserved pork stock - adding a little at a time until meat is just covered. Bring to the boil and add vinegar & salt to taste. Simmer for 30 minutes on a low heat stirring occasionally. Remove from heat and refrigerate when cool. 

This curry gets better with age, so every day add 1 tablespoon of vinegar and 1 teaspoon of tamarind paste, bring it to the boil and simmer for a few minutes then cool and refrigerate. We like to eat it on the third day - if we can wait that long!