Goan Pork

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Ingredients

4 fresh red chillies (serranos work well), seeds left in if you dare		2 large garlic cloves, peeled
60 ml (2 fl oz) rice vinegar		2.5 cm (1 in) piece of fresh root ginger, peeled
60 ml (2 fl oz) black vinegar		90 ml (3 fl oz) sunflower oil
3 tbsp cumin seeds		1 1/2 tbsp palm sugar or unrefined light brown sugar
2 tbsp black mustard seeds		1 tsp kosher salt
1 tsp ground turmeric		175 ml (6 fl oz) apple cider vinegar
1 tsp freshly ground black pepper		900 g (2 lb) boneless pork shoulder, cut into 4 cm (1 1/2 in) cubes
Pinch of grated nutmeg (or more, depending on how much you like nutmeg)		3 bay leaves
1 large onion, roughly chopped		Fresh bay leaves for garnish

Prep: 20 min Total: 30 min (Quick)

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1
Soak the chillies in the mixed rice and black vinegars for at least 30 minutes. Heat a small frying pan and toast the cumin and mustard seeds for 1 minute, stirring. Tip into a food processor and add the remaining spices, the onion, garlic, ginger, and chillies with their soaking vinegar. Add 1 1/2 tbsp of the sunflower oil, the sugar, salt, and cider vinegar. Puree to a smooth paste.
2
Put the diced pork in a container with a sealable lid. Stir in the curry paste, cover, and let marinate in the refrigerator overnight.
3
The next day, when you are ready to cook this dish, heat the remaining oil in a heavy-based pan. Remove the pork from the marinade and braise over a moderate heat, stirring, for 5 minutes. Add the bay leaves and the marinade, partially cover, reduce the heat and continue to cook gently, stirring occasionally, until the pork is tender and bathed in sauce, about 1 hour. During cooking, add water as needed to keep the sauce rich and thick.
4
Discard the bay leaves. Taste and adjust the seasoning. Garnish with fresh bay leaves and serve with plenty of naan breads and rice.

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