You’ll Need
For the Roasted Spice
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black peppercorns
½ tsp fenugreek seeds
quarter tsp ground cloves
For the Pork Curry
750g pork shoulder, cut into 2cm pieces
1 onion, finely sliced
3 garlic cloves, finely grated
20g fresh ginger, finely grated
10 curry leaves
200ml coconut milk
150ml chicken stock
1 tbsp tamarind paste
1 tbsp cider vinegar
½ tsp turmeric
1 tsp sea salt
Optional but dangerous
Coconut rice
Pol sambol
Extra cracked black pepper
Method
Toast the whole spices in a dry pan until very dark and fragrant, then grind finely.
Toss the pork with the roasted spice, turmeric and salt.
Preheat your air fryer to 200°C.
Air fry the pork in a heatproof dish for 8 minutes, stirring once.
Add the onion, garlic, ginger and curry leaves and cook for 4 minutes.
Stir in the coconut milk, stock, tamarind and vinegar.
Cover tightly with foil and air fry at 170°C for 45 minutes, stirring once.
Remove the foil and cook at 195°C for 7-9 minutes until the sauce turns dark and thick.
Check the pork is tender and piping hot, then rest for 5 minutes.