Step 1

For the spice blend, dry-roast all ingredients in a frypan over medium heat for 40-50 seconds or until golden and aromatic. Using a mortar and pestle, grind spice mixture to a fine powder.

Step 2

Place ginger, garlic, tomato and 2 tsp water in a food processor and whiz to a smooth paste. Set aside.

Step 3

Heat oil in a large casserole with a lid over medium-low heat and add mustard seeds. Once seeds begin to pop, add curry leaves, onion and chilli. Cook, stirring frequently, for 5 minutes or until well browned. Add the tomato mixture, cumin, turmeric and chilli powder, if using, and cook, scraping the bottom of the casserole with a wooden spoon, for 10-12 minutes or until reduced and liquid has begun to release its oils.

Step 4

Increase heat to high. Add pork and cook, stirring, for 1-2 minutes or until pork is coated and slightly browned. Add vinegar, 1/2 cup (125ml) water and 3 tsp spice blend. Bring to the boil, cover, and reduce heat to low. Simmer, stirring frequently and ensuring sauce does not dry out (if it does, top up with boiling water), for 2 hours or until the pork is very tender.

Step 5

Season, adding more spice blend if you like. Stir through coriander and serve with rice and breads.