Step 1

For the spice mix, place all ingredients, except the chilli and curry leaves, in a frypan over medium-low heat and cook, stirring, for 5-6 minutes or until mixture has darkened slightly. Add chilli powder (be careful, the chilli can give off a pungent aroma that can cause coughing) and curry leaves, and cook, stirring, for 1-2 minutes or until fragrant. Using a mortar and pestle, pound spice mixture until finely ground.

Step 2

Combine the pork, spice mix and 1 tsp salt flakes in a bowl. Chill for 1 hour to marinate.

Step 3

Meanwhile, combine tamarind puree with 1 cup (250ml) boiling water and set aside. Preheat the oven to 150°C.

Step 4

Melt 1 tbs ghee in a large, heavy-based flameproof casserole with a fitted lid over medium heat. Add onion, garlic, ginger, chilli and curry leaves, and cook, stirring occasionally, for 3 minutes or until onion has softened. Increase heat to high, add pork mixture and cook, stirring occasionally, for 3-4 minutes or until pork is lightly browned. Stir through tamarind mixture, cardamom, cinnamon, star anise, pandanus and coconut milk (the liquid should just cover the meat; add more water if necessary) and bring to the boil.

Step 5

Cover, transfer to the oven and roast for 1 hour 30 minutes or until pork is tender and falls away from the bone. Increase oven to 200°C and roast, uncovered, for a further 30 minutes or until meat is slightly charred on top and the sauce has thickened slightly. Stir through lime juice.

Step 6

Meanwhile, to make the crispy curry leaves, heat remaining 1/3 cup (80g) ghee in a small frypan over high heat. Carefully add curry leaf sprigs (stand back as they can spit) and cook for 30 seconds or until slightly translucent. Remove with tongs and drain on paper towel.

Step 7

Divide curry among bowls and serve with crispy curry leaves and chilli.