SLOW COOKED PORK CURRY

700g pork shoulder, diced
2 tablespoons curry powder
Salt & pepper
1 brown onion, thick strips
1 bulb garlic, cloves crushed
2 tablespoons grated ginger
4 red chillies, roughly chopped
2 green chillies, roughly chopped
Kaffir lime leaves
Extra virgin olive oil
2 teaspoons soy sauce
4 tablespoons curry paste
2 tablespoons tamarind paste
2 tablespoons coconut sugar
1 bunch spring onion
1 bunch coriander
400ml coconut milk
500ml stock of choice

In a large bowl coat the pork pieces in curry powder, salt and pepper. Ideally leave it to marinate for 1 hour, or even better overnight
Pour a good splash of extra virgin olive oil into a hot pan over medium-high heat, enough to cover the base of the pan. Add the pork and brown. Try not to overcrowd the pan, you can do this step in stages
Add 2 tablespoons of extra virgin olive oil to another hot pan over medium-high heat, saute garlic, ginger, onion and chillies for a few minutes over medium heat. Add the curry paste to the pan and fry for a few minutes. Add spring onions and coriander and stir through before pouring into the pork pan. Add coconut sugar, tamarind paste, soy sauce, coconut milk and stock. Ensure all of the pork is covered, add a little water or more stock if you need more liquid
Place the lid on the pot and simmer for 1 hour 15 minutes