We’re back with that old favourite Pork Shoulder. This “Lump” cost £2.34 from the local supermarket. It’s certainly not the best cut, I used to mince 25Kg boxes of shoulder three times a week for sausages. But that’s certainly not all it’s good for. Its resilient texture worked very well in the curry. A more tender cut would have broken down and ended up like pull Pork curry. We have the large portion of this joint for a slow cooker gig today. The portion we used I roughly cubed into pieces about an inch squares.

Ingredients:-

Marinade:-

Soy Sauce
Paprika
Chilli Powder
Minced Garlic
Onion Salt
Black Pepper

Curry sauce additions:-

Cumin seeds
1 tin of chopped tomatoes
2 small red Potatoes quartered
½ tube of Tomato Puree
1 medium Onion, chopped
2 cloves of Garlic Minced
Chilli flaked
Chilli Powder
Onion salt
Black Pepper
Oil to fry

We used a shop bought Jalferzi sauce (We will punish ourselves severely for this!) as a foundation.

Method:-

(1) Mix the marinade ingredients and marinade the cubed meat in the fridge for a good hour.
(2) Dry fry the Cumin seeds in a large pan or Wok.
(3) Added the Onion and fry in a little oil until translucent.
(4) Boil the Potatoes to soften slightly. Not too much as you don’t want then to disintegrate in the curry.
(5) Add the Pork and fry to brown slightly.
(6) Add the Potatoes and stir for a few minutes.
(7) Add the Tomato Puree and the remaining spices and minced Garlic and stir for a few minutes.
(8) Add the tinned Tomatoes.
(9) Turn the heat down and allow to simmer for 45 minutes or more. Prod the meat with a fork, when it’s tender but not falling apart your are good to go.

We served ours on a bed of boiled Rice coloured with a little Turmeric, home made Onion Bhaji and a bit of fresh Coriander the dress.