Ingredients

• 750g/1½lb pork shoulder or pork belly
• cut into 2.5cm/1in cubes
• 2 tbsp ginger and garlic paste (made from 1cm/½in garlic
• 1cm/½in ginger and ½-1 tsp vegetable oil
• blended to a paste)
• 1 tsp ground turmeric
• 2 tsp salt
• 8-10 whole black peppercorns
• 3 bay leaves
• 2 star anise
• 4 tbsp clear honey
• 3 tbsp soy sauce
• 10 kokum (cocum) pods
• soaked in 110ml/4floz hot water to soften (available from some Asian grocers)
• 1 Granny Smith apple
• or similar sharp green eating apple
• core removed
• flesh finely chopped
• 2 heads baby fennel
• finely chopped
• 1 tsp fennel seeds
• lightly toasted in a dry pan
• 200g/7oz Greek-style yoghurt
• ½ tsp salt
• 1 tsp caster sugar
• 2 tbsp vegetable oil
• 4 dried red chillies
• 10 curry leaves (available from some Asian grocers)
• 2 fresh green chillies
• split
• 2 medium red onions
• sliced
• salt and freshly ground black pepper
• ½ lime
• juice only
• small bunch coriander cress
• or other micro-leaves
• to serve

Directions

• For the pork
• place the cubes of pork into a large dish. Add the remaining pork ingredients
• cover
• then marinate overnight in the fridge.
• When the pork cubes have marinated
• transfer them and the marinade to a large
• heavy-based pan. Add just enough water to cover the pork cubes and cook
• covered
• over a very low heat for 1-1½ hours
• or until the meat is falling apart.
• Meanwhile
• for the apple and fennel raita
• mix together all of the apple and fennel raita ingredients in a bowl until well combined. Chill in the fridge until needed.
• Drain the cooked pork and set aside (reserve the cooking liquid).
• For the stir fry
• heat the oil in a wok over a high heat. When the oil is smoking
• add the dried red chillies and stir fry until they have darkened and are fragrant.
• Add the curry leaves and stir fry for 30 seconds
• or until crisp and fragrant.
• Add the split green chillies and red onion slices and stir fry for 2-3 minutes until softened.
• Add the cooked pork cubes and fry
• stirring continuously
• for 3-4 minutes
• or until golden-brown. (If the meat looks dry
• add 1-2 tablespoons of the reserved cooking liquid and continue to cook until it has evaporated - this will glaze the pork cubes.) Season
• to taste
• with salt and freshly ground black pepper
• then squeeze in the lime juice and stir to combine.
• To serve
• spoon some curry into the centre of each of four serving plates. Spoon a portion of apple and fennel raita alongside each serving. Sprinkle over the coriander cress leaves.