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Ingredients
- 850 g pork fillet
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon rind
- 2 teaspoons soft brown sugar
- 1 tablespoon soy sauce
- 2 tablespoons mustard oil
- 2 teaspoons sesame oil
- 2 cloves garlic, crushed
- 1–2 tablespoons fresh grated ginger
- 2 cm piece lemon grass, finely chopped
- 2 onions, thinly sliced
- 1 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 3 teaspoons curry powder
- ½ teaspoon ground fenugreek
- ½ teaspoon ground galangal powder, optional
- 1½ cups beef or chicken stock
Method
1. Trim pork of excess fat and sinew. Cut pork into 3 cm cubes and combine in a large bowl with lemon juice, rind, sugar and soy sauce; mix together well.
2. Heat mustard oil and sesame oil in a large frying pan. Add garlic, ginger, lemon grass and onion. Cook over medium heat for 2 minutes or until the onion is just soft. Add the cinnamon, turmeric, cumin, curry powder, fenugreek and galangal powder; stir. Cook for 1–2 minutes.
3. Add the pork in batches and stir until thoroughly browned. Gradually pour in the stock; mix well. Bring to the boil, reduce heat and simmer for 50–55 minutes or until the pork is tender and almost all the liquid has been absorbed. Serve Tangy Pork Curry hot with Coconut Rice.
