Indian-inspired pulled pork recipe

Method

1. Preheat the oven to gas 1, 140°C, fan 120°C.
2. For the curry paste, toast the coriander, cumin and mustard seeds in a dry pan until they begin to pop. Set aside to cool slightly and bash in a pestle and mortar (or with the end of a rolling pin) until cracked.
3. Put the onion, garlic, ginger, red chilli (if using), ground turmeric and dried fenugreek into a food processor, along with the bashed toasted spices and salt and pulse until finely chopped. Add 1 tbsp of the oil and the tomato purée and process to a rough paste. Set aside.
4. For the pork, cut away the butchers’ string from the joint and carefully, using a sharp knife, cut off the skin and some of the fat and discard.
5. Heat 1 tbsp of the vegetable oil in a very large, oven-safe lidded casserole or saucepan. Brown the pork joint over a high heat for 3-5 mins, turning regularly, until golden all over.
6. Lift the pork joint out of the pan and set aside on a large plate. Add the remaining 1 tbsp oil to the pan and fry the curry paste for 2-3 mins until fragrant. Add the sliced peppers and onion, stir well to coat and cook for 2-3 mins. Add the coconut milk and 200ml water and bring it to a simmer. Take the pan off the heat.
7. Nestle the pork into the centre of the pan, fattiest side up, and spoon over some of the curry sauce to coat. Cover with the lid and put the pan into the oven to slow cook for 3 hours. Check the pork after 1 hr, turning the joint and basting with the sauce.
8. Remove the lid of the pan after 3 hours and cook for another 1 hr 30 mins-2 hrs until the sauce has reduced and the pork is falling apart when pressed.
9. Stand for 10 mins, then use 2 forks to shred the meat. Stir back through the sauce and sprinkle with coriander to garnish. Serve with the warmed flatbreads and yogurt, if you like, on the side.

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