Ingredients

• 2 tbsp sunflower oil
• 2 x 2.5cm/1in pieces cinnamon sticks
• 3-4 cardamom pods
• 2-3 cloves
• 2-3 whole dried red chillies
• broken into pieces
• 250g/9oz pork shoulder
• cut into 1.5cm/0.5in pieces
• 250g/9oz pork belly
• cut into 1.5cm/0.5in pieces
• 2 onions
• peeled
• finely chopped into 1.5cm/0.5in pieces
• 1 heaped tbsp ginger garlic paste
• from a jar
• or crush fresh ginger and garlic together to form a paste
• 2 tsp ground cumin
• 1 tbsp ground coriander
• ½ tsp ground turmeric
• 500-750ml/17½fl oz-1 pint 7fl oz chicken stock or water
• 2 tomatoes
• roughly chopped
• salt and freshly ground black pepper
• 2 tbsp chopped fresh coriander leaves
• 2-3 large potatoes
• peeled and cut into four lengthways
• vegetable oil
• for deep-frying
• salt
• to taste
• 2 tomatoes
• cut into chunks
• 4 spring onions
• sliced
• ½ cucumber
• seeds removed
• finely chopped
• 2 fresh green chillies
• finely chopped
• 3 tbsp chopped fresh mint leaves
• 3 tbsp chopped fresh coriander leaves
• 1 lime
• juice only
• 1 tbsp malt vinegar
• ½ tsp salt

Directions

• For the pork
• heat the oil in a heavy casserole until smoking. Add the cinnamon sticks
• cardamom pods
• cloves and dried chillies to the casserole and gently fry until aromatic and starting to turn golden-brown (keep moving the spices around the casserole to prevent them from burning).
• Add the pork shoulder and belly pieces to the casserole and fry for 1-2 minutes on all sides
• or until golden-brown all over. Remove the pork from the casserole and set aside.
• Add the chopped onions to the casserole and fry for 4-5 minutes
• or until the onions are golden-brown. Return the pork to the pan and cook for a further 3-4 minutes
• or until the casserole is quite dry
• then stir in the ginger and garlic paste.
• Mix the ground cumin
• coriander and turmeric with a little of the stock or water to form a paste
• then add to the pan and stir well. Cook for 2-3 minutes
• or until the paste nearly dries up and bubbles of oil appear along the edges of the casserole. Pour in enough of the stock or water to cover the meat.
• Bring to a simmer
• cover with a lid and cook for 30-35 minutes
• or until the pork is tender. Add the chopped tomatoes and season
• to taste
• with salt and freshly ground black pepper.
• Cook for a further 4-5 minutes
• then add the chopped coriander and simmer for another 1-2 minutes. Keep warm.
• For the potatoes
• place the potatoes into a pan of salted water and bring to the boil. Reduce the heat to a simmer and cook for 8-10 minutes
• or until tender. Drain
• then return the potatoes to the pan and cook over a low heat to drive off any excess liquid.
• Half-fill a deep
• heavy-based pan with the oil and heat until the temperature is 190C/375F (check using a digital thermometer)
• or use a deep-fat fryer. (NB: hot oil can be dangerous. Do not leave unattended.) Carefully lower the potato pieces into the oil and fry for 3-4 minutes
• or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Season the potatoes with salt.
• For the salad
• place the tomatoes
• spring onions
• cucumber
• chillies
• mint and coriander leaves into a large bowl and toss to combine.
• In a small bowl
• whisk together the lime juice
• vinegar and salt until well combined
• then drizzle over the salad. Gently mix until the salad is evenly coated with the dressing.
• To serve
• divide the potatoes and pork equally among four serving plates and serve the salad in a bowl alongside.