Pork Curry

Serves: 4

Prep Time: 5 Minutes

Cook Time: 40 Minutes

INGREDIENTS

500g pork shoulder or leg diced into 2.5cm cubes

200 ml white wine vinegar

5 cloves of garlic 

1 jar of Ka Na hot or medium

Pinch of Garam Masala

METHOD

1. For the best flavour, allow the pork to marinate overnight before cooking in white wine vinegar and the garlic cloves

2. Remove the pork from marinade, discard the vinegar, and rinse the meat under cold water. Pat dry with kitchen paper

3. Heat the Ka Na curry base in a large saucepan or casserole dish

4. Add the pork and the garlic cloves, stirring well to coat the meat evenly in the curry base.

5. Add a splash of water, cover with a lid, and simmer gently for 30–40 minutes, or until the pork is tender add water as you go if the meat is drying out.

6. Finish with a sprinkle of garam masala just before serving. Serve with Rice or Naan.