A recipe for sweet and sour braised pork from Nik Sharma. Serve with plain boiled rice.
Trim and discard most of the fat from the pork, then cut the meat into 2.5cm cubes. Mix all the marinade ingredients to form a paste, then apply this to the pork in a large bowl, using your fingers to coat the meat well all over.
Cover the bowl and refrigerate for two hours.
Once the pork has marinated, heat a tablespoon of the oil in a large saucepan over a medium heat. Add the pork to the hot oil, in batches if need be, and saute for about four minutes, until it is just starting to brown.
Stir in the stock, bring the liquid to a boil, then reduce the heat to a simmer, cover and cook for about 45 minutes, until tender. Taste and add salt if necessary. Remove from the heat and transfer to a serving dish.
Heat the remaining oil in a medium saucepan over a medium-high heat. Once the oil is hot, add the ginger and curry leaves, cover and swirl the pan until the leaves turn crisp and translucent – about a minute.
Pour the hot oil, along with the ginger and curry leaves, over the pork.
Garnish with the spring onions and peanuts, and serve warm with plain rice.