Fresh, tender pork stewing meat (including rich pork knuckle slices) is seared in oil and seasoned with salt and pepper, then combined with chopped onions, green chili, fresh ginger, and garlic. The mixture is enriched with masala spices, tomato paste, chutney, and vegetable or chicken stock, then simmered with a bouquet garni until the flavours combine and the meat begins to fall off the bone. Carrots and fresh chopped tomatoes can be added for sweetness and body.
Tip: Finish with a sprinkle of fresh flat-leaf parsley for a bright, herby touch. Simmer slowly on low heat to let the pork knuckle release its natural gelatine, giving the sauce a rich, silky texture.
