200ml/7fl oz palm vinegar (alternatively use cider vinegar)
100ml/3½fl oz sunflower or rapeseed oil
1 tbsp brown sugar
1 tbsp salt
2kg/4lb 8oz rolled pork loin
shoulder or collar
300-400g/11-14oz pumpkin
seeds removed
cut into chunks
8 medium to small potatoes
peeled and cut into chunks
3-4 small red onions
cut into chunks (optional)
3 tbsp chopped fresh coriander
1 carrot
coarsley grated
¼ cabbage
shredded
¼ white radish
coarsley grated
1/3 of a bunch of breakfast radishes
coarsley grated
¼ celeriac
coarsley grated
1 red onion
thinly sliced
2 small beetroots
peeled and coarsley grated
2 garlic cloves
finely chopped
150g/5½oz mayonnaise
1 tbsp wholegrain mustard
1 green chilli
finely chopped
4 tbsp finely chopped fresh coriander
salt and pepper
Directions
First make a masala paste. In a pestle and mortar
coarsely crush the cassia bark (or cinnamon)
peppercorns and cloves. Gently toast the mixture in a dry frying pan over a low heat and add the torn red chilies. Toast until aromatic
but do not burn. Set aside to cool.
In a blender
combine the ginger
garlic
onion
green chilli
turmeric and the cooled spice blend. Add the tamarind pulp
vinegar
half the oil
sugar and salt. Blend it all to a relatively fine paste. Taste and season with salt and pepper
if desired.
Take some of the masala paste and rub it into the pork (if using collar of pork you might have smaller pieces
in which case marinate individually and proceed as normal). Set it aside in the fridge for a few hours. Keep the rest of the masala for later.
Preheat the oven to 170C/340F/Gas 3½.
Mix the pumpkin
the potatoes and onions (if using) into the rest of the masala paste.
Heat a deep-sided roasting tray on the hob and add the remaining oil spreading it to cover the entire base of the tray.
Scrape the excess masala from the marinated pork. Add the pork to the roasting tray and brown on all sides.
Keeping the pork in the center of the tray
spread the marinated vegetables all around. Cover with foil
taking care to ensure there are no gaps
so the moisture can't escape and the meat won't dry out. Place in the oven.
After about thirty minutes reduce the oven temperature to 130C/275F/Gas 1 and continue cooking for another 3-4 hours
if using a rolled joint. Smaller pieces or individual chops will take less time and are ready when the meat is meltingly tender. The vegetables will cook much more quickly
so remove them as soon as they are cooked. When cooked
check the seasoning and add salt and pepper accordingly.
For the oriental coleslaw
place all vegetables apart from the beetroot in a large bowl of water to soak. Soak the beetroot separately to prevent it discolouring the other vegetables.
Make a mustard dressing. In a separate bowl
mix the garlic
mayonnaise
mustard
chilli and coriander. Season with salt and pepper.
Drain all the vegetables and mix together. Dress the coleslaw
just before serving
with the mustard dressing.
Serve slices of pork surrounded with the vegetables
and serve with the oriental coleslaw. For pulled pork
