Ingredients
- 3tbs vegetable oil
- 1kg pork shoulder, diced
- 1tbs ground cumin
- 2tbs ground coriander
- 1tbs chilli powder
- 1tsp turmeric
- 1tsp cardamom pods
- 3 small onions, peeled and roughly chopped
- 6 garlic cloves, peeled
- 1 thumb-sized piece of ginger, grated
- 2 red chillis, tops removed, plus extra for garnish
- 1tbs Dijon mustard
- 1 chicken stock cube
- 100ml red wine vinegar
- 1tbs caster sugar
- 250ml chicken stock
- Sea salt and black pepper
- Steamed rice, to serve
- Fresh coriander leaves, for garnish
- 2 spring onions, sliced, for garnish
- Preheat your slow cooker to high.
- Heat the oil in a large nonstick pan. Add the pork and fry, turning gently, for two minutes until caramelised all over.
- In a separate nonstick pan, toast the cumin, coriander, chilli powder, turmeric and cardamom over a medium heat for one minute until they become fragrant, then add them to the browned pork and stir.
- In a food processor or blender, add the onions, garlic, ginger, chilli, mustard and stock cube and blend to a rough paste. Then stir this through the browned pork and cook the mix over a medium heat for three minutes. Then, add the vinegar and sugar and cook out for one minute before adding the chicken stock.
- Bring the mix to the boil, season with salt and pepper, then transfer the mix to the slow cooker. Cook in the slow cooker for three hours on high until the meat is tender. Adjust the seasoning with salt and pepper, if required, and serve with steamed rice. Garnish with some sliced red chilli, spring onions and some coriander leaves.
