Devilled pork curry

Alli W

750g diced pork

• 20 ml white vinegar

• 20 ml light soy sauce

• 20 ml oil

For frying - Ingredients A

• 2 medium red onions, sliced

• 1 heaped tablespoon chopped fresh ginger

• 2 cloves of garlic, crushed

• 12 dried curry leaves

• 1 teaspoon brown sugar

• 1 cinnamon stick

• 1 teaspoon fenugreek seeds

• 4 fresh red chillies, finely chopped

• ½ teaspoon ground turmeric

• 1 heaped tablespoon fresh lemon grass, chopped

Ingredients B

• 1 teaspoon tamarind concentrate

• 2 teaspoons fish sauce

• 1 cup of water

• 1 pork or beef stock cube

• ½ cup of macadamia nuts or cashews, finely chopped

1. Combine the pork, vinegar and soy sauce in a bowl and marinade for 20 minutes. Drain the pork but reserve the liquis

2. Heat the oil in the IP and saute Ingredients A until onions are soft which is about 5 minutes. Add the pork in batches and brown it. Add Ingredients B and the reserved soaking liquid. Deglaze and cook on high pressure for 30 minutes and let the pressure release naturally.

3. There will be quite a lot of liquid so reduce the gravy until most of it has evaporated.

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