PORK AND MANGO PICKLE CURRY

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Step 1

Heat the oil in a casserole dish or thickbottomed, large, lidded saucepan over a medium heat. Add the onions and fry until soft and beginning to colour, stirring occasionally, for at least 10 minutes.

Step 2

While the onions are cooking, crush the garlic cloves and ginger to a paste using a pestle and mortar, or blitz in a food processor. When the onions are ready, add this paste to the dish, then stir for a minute until the flavours are released.

Step 3

Add a splash of oil to the dish and toss in the pork shoulder pieces, turning them as they cook until they are evenly browned, then add the spices, fish sauce and mango pickle and stir until well mixed. Add 300ml of water and bring to the boil, then cover, lower the heat and allow to simmer for 1 hour.

Step 4

Check the pork is tender, then adjust the seasoning and add more fish sauce if you think it needs it (though it should be fairly well salted already) and serve with plenty of rice.