Tangy Pork Curry

This dish serves 4 - 6 people. You will need:

- 850g lean diced Blythburgh Free Range Pork
- 1tbsp (15ml) lemon juice
- 1tsp (5ml) finely grated lemon rind
- 2tsp (10ml) soft brown sugar
- 1tbsp (15ml) soy sauce
- 2tbsp (30ml) mustard oil
- 2tsp (10ml) sesame oil
- 2 cloves garlic, crushed
- 1-2tbsp (15-30ml) fresh grated ginger
- 2cm piece lemongrass, finely chopped
- 2 onions, thinly sliced
- 1tsp (5ml) ground cinnamon
- 1tsp (5ml) turmeric
- 2tsp (5ml) ground cumin
- 3tsp (15ml) curry powder
- ½tsp (2.5ml) ground fenegreek
- ½tsp (2.5ml) ground galangal powder, optional
- 1½ cups beef or chicken stock

1. Combine lemon juice, rind, sugar and soy sauce, mix well. Heat oils in a large frying pay. Add garlic, ginger, lemongrass and onions. Cook over medium heat for 2 minutes or until the onion is soft.

2. Add spices, curry powder, fenegreek and galangal powder, stir. Cook for 1-2 minutes. Add the pork in batches and stir until browned. Gradually pour in the stock, mix well.

3. Bring to the boil, reduce heat and simmer for 50-55 minutes or until the pork is tender and almost all the liquid has been absorbed.

4. Serve hot with rice.