Cut pork shoulder and mix with vinegar, garlic, ginger, chilli, cumin and salt.

Ingredients

• 700 gPork, fresh, shoulder, whole, separable lean and fat, raw
• 400 gTomatoes, red, ripe, raw, year round average
• 180 gOnions, raw
• 20 gGinger root, raw
• 30 gOil, olive, salad or cooking
• 250 gBeverages, water, tap, drinking
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 4 gSpices, pepper, red or cayenne
• 80 gVinegar, distilled

Method

1. Cut pork shoulder and mix with vinegar, garlic, ginger, chilli, cumin and salt.
2. Brown meat with onion in all oil at 175 °C for 15 minutes, add tomatoes.
3. Add 250 g water and braise 60 minutes to a tender sour sauce; oil remains in served curry.