1. In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar. 2. Blend/chop until a homogeneous paste is formed. 3. In a large pot or dutch oven, heat the olive oil and fry the onions until golden. 4. Add the spice paste and saute gently for 15 minutes. 5. Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon. 6. When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture. 7. This should take 5 to 10 minutes. 8. Add the salt and pour in the boiling water. 9. Simmer, covered for 40 minutes to one hour until the pork is tender. 10. I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids. 11. You may also add 1 TBS cornstarch at this point if you want a sauce with more body. 12. Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick. 13. Cook a further 5 minutes. 14. Add the sugar and remaining vinegar, and more salt if desired. 15. Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!). ---------------------------------------------------------------------------
Nutrition
Ingredients
