You may also like
Ingredients
- 1½kg pork neck, cut into 2.5cm cubes
- 3 green bananas, peeled and sliced into 1 cm thick slices
- 1 handful coriander leaves
- 200ml vegetable oil, plus extra
- 3 medium brown onions, chopped
- 2 knobs ginger, peeled and grated
- 8 garlic cloves, chopped
- Salt and pepper
- 1 tsp chilli flakes
- 1 tbsp mustard seeds
- 2 cinnamon quills
- 6 cloves
- 3 star anise
- 1 tbsp cumin seeds
- 1.2kg whole peeled tinned tomatoes
Method
Heat oil in a heavy-based saucepan. Add onions, ginger and garlic, season with salt and pepper and fry until soft. Add spices and cook until onion is brown and spices are fragrant. Add tomato and bring to the boil. Heat a little oil in a fry pan and brown pork on all sides. Add pork to tomato and cover with baking paper and a lid and simmer for about 75 minutes or until pork is tender. Fry banana slices in a little oil, season with salt and pepper and put on top of curry before serving with coriander leaves and rice.
