Pork Neck Curry

Prep Time 30 minutes mins
Marinade Time 1 day d
Total Time 1 day d 30 minutes mins

Servings 6

1 kg pork neck, cut into large chunks
15 ml butter
15 ml oil
1 onion, roughly chopped
10 ml mustard seeds
200 g small cherry tomatoes
10 dried curry leaves, (fresh if available)
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Marinade
3 dried chilies, small
15 ml cumin seeds
15 ml coriander seeds
5 cardamon pods, crushed
5 ml dried fennel
10 whole peppercorns
5 ml salt

5 ml turmeric
pinch of ground cinnamon
2 green chilies (optional) finely chopped
5 cloves garlic, crushed
2 cm fresh ginger, chopped

100 ml white wine vinegar
30 ml brown sugar
15 ml lemon juice

In a heavy-based saucepan, toast all the dried spices.  Add them together with the turmeric, cinnamon, fresh chili, and garlic to a mortar and pestle and grind.

Add the remaining ingredients to form a paste.

In a glass bowl of your choice, coat the meat with the marinade, cover, and leave to marinate overnight.
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Wipe most of the marinade off the meat.  Using a heavy-based saucepan, heat the butter and oil until butter melted then braise the meat on both sides.  Only a few at a time.  Repeat until all is done.  Set aside.

In the same saucepan, saute the onions and mustard seeds slowly until soft and translucent.

Add the meat, tomato, curry leaves, and remaining marinade with 200ml boiling water.  Simmer slowly for 45 minutes or more until the meat is tender and aromatic.

https://www.thelondoneconomic.com/food-drink/recipes/24-hour-marinatedpork-neck-curry-292570/