For the pork
2 tbsp sunflower oil
2 x 2.5cm/1in pieces cinnamon sticks
3-4 cardamom pods
2-3 whole dried red chilies, broken into pieces
250g/9oz pork shoulder, cut into 1.5cm/0.5in pieces
250g/9oz pork belly, cut into 1.5cm/0.5in pieces
1 tbsp chopped chives
1 heaped tbsp ginger paste,
1 tbsp infused garlic oil
2 tsp ground cumin
1 tbsp ground coriander
½ tsp ground turmeric
500-750ml/17½fl oz-1 pint 7fl oz chicken stock
2 tomatoes, roughly chopped
salt and freshly ground black pepper
2 tbsp chopped fresh coriander leaves
For the pork, heat the oil in a heavy casserole until smoking. Add the cinnamon sticks, cardamom pods, cloves and dried chilies to the casserole and gently fry until aromatic and starting to turn golden-brown (keep moving the spices around the casserole to prevent them from burning).
Add the pork shoulder and belly pieces to the casserole and fry for 1-2 minutes on all sides, or until golden-brown all over. Remove the pork from the casserole and set aside.
Return the pork to the pan and cook for a further 3-4 minutes, or until the casserole is quite dry, then stir in the ginger and garlic oil.
Mix the ground cumin, coriander and turmeric with a little of the stock or water to form a paste, then add to the pan and stir well. Cook for 2-3 minutes, or until the paste nearly dries up and bubbles of oil appear along the edges of the casserole. Pour in enough of the stock or water to cover the meat.
Bring to a simmer, cover with a lid and cook for 30-35 minutes, or until the pork is tender. Add the chopped tomatoes and season, to taste, with salt and freshly ground black pepper.
Cook for a further 4-5 minutes, then add the chopped coriander and simmer for another 1-2 minutes. Keep warm.
For the potatoes, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat to a simmer and cook for 8-10 minutes, or until tender. Drain, then return the potatoes to the pan and cook over a low heat to drive off any excess liquid.
Recipe adapted from: Good Food