Step 1

Put the pork pieces in a mixing bowl and add the marinade ingredients. Mix well with your hands or a spoon. You might want to wear plastic gloves if mixing by hand because of the chilli powder. Cover and leave to marinate for 3 hours or overnight. The longer the better.

Step 2

Heat the oil in a large pot over medium high heat. When visibly hot, stir in the curry leaves and pandan leaves and allow them to infuse into the oil for about 30 seconds.

Step 3

Now add the chopped red onions and fry for about 5 minutes or until soft and translucent.

Step 4

Stir in the garlic and ginger paste, lemongrass and the chillies and fry for a further 30 seconds.

Step 5

Add the black curry powder and stir well to combine.

Step 6

Now pour in the marinade coated pork and stir until the meat is nicely coated with the other ingredients. Fry over medium heat for about 10 minutes to brown the pork and then add just enough water to cover the meat completely.

Step 7

Stir in the smashed garlic, sugar and tamarind concentrate and simmer, covered for 30 minutes.

Step 8

After 30 minutes, lift the lid and take a look. This is a dry curry so if it is looking really saucy, cook a little longer until the delicious thick sauce is coating the meat.

Step 9

Taste the curry and add more sugar, for sweetness and tamarind for sourness to taste. Complete by adding salt to taste.