Pork Sorpotel (Goan Spiced Pork Stew)

• 2 medium Yellow onion
• 6 cloves Garlic
• 25 g Ginger root
• 6 pieces Dried red chili
• 120 ml Apple cider vinegar
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 tsp Black pepper
• 6 pieces Whole cloves
• 1 piece Cinnamon sticks
• 2 pieces Bay leaves
• 2 tbsp Sunflower oil
• 900 g Pork shoulder, boneless
• 600 ml Water

1. Thinly slice the onion. Peel the garlic and ginger, then roughly chop them.
2. In a small bowl, cover the dried chillies with 120 ml apple cider vinegar and leave to soften for 10 minutes. Meanwhile, cut the pork into bite-size pieces.
3. Tip the vinegar and softened chillies into a blender with the garlic, ginger, ground cumin, ground coriander, ground turmeric and black pepper. Blend to a smooth masala, adding a splash of the water if needed to get it moving.
4. Heat the sunflower oil in a Dutch oven over medium-high heat. Add the pork in a single layer (work in batches if needed) and brown well for 6 to 8 minutes, turning so you get colour on most sides.
5. Reduce the heat to medium and add the onion. Cook for 8 to 10 minutes, stirring often, until softened and starting to turn golden at the edges.
6. Stir in the masala and cook for 2 to 3 minutes until fragrant and the raw vinegar smell softens slightly. Add the cloves, cinnamon stick and bay leaves, then pour in the remaining water and scrape up any browned bits from the base.
7. Bring to a gentle simmer, then cover and cook on low for 40 minutes, stirring occasionally. Uncover and simmer for a further 10 minutes until the pork is tender and the sauce is glossy and slightly thickened.
8. Taste and add a final splash of apple cider vinegar if you want a brighter tang. Remove the bay leaves and cinnamon stick before serving.

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