Step 1

To make curry paste, combine spices, garlic and ginger in a small bowl with 1 tsp salt and plenty of freshly cracked black pepper. Add vinegar and stir to form a paste.

Step 2

Cut pork into 5cm cubes. Place in a bowl and use your hands to massage curry paste into the pork. Cover and refrigerate for at least an hour or overnight.

Step 3

Heat oil in a frypan. Cook onion and garlic for 3-4 minutes until starting to soften. Transfer to the bowl of a slow cooker. In the same frypan, brown pork pieces, then transfer to the slow cooker. Add tomato paste, tomatoes, tamarind puree, brown sugar and 1/2 cup water. Cover with lid and cook on low for 8 hours or high for 5 hours until pork pieces are fall-apart tender. Taste and add more salt, pepper, sugar or chilli if required.