Pickly Porky Thing

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Pictured, my latest food experiment - which, to be fair, photographically looks like most of the others I've posted over the last couple of years or so - my take on a pickling-style pork curry. The meat is cubed and marinated in white wine vinegar and sliced red onions, with a bunch of pickling (whole) spices: black peppercorns, cinnamon leaves, 1/2 a star anise, fenugreek seeds, green cardamoms, garlic, ginger and sugar, with a little salt. The base sauce is red onion, cubed yellow pepper, cubed large green chillis, quartered sweet tomatoes, fried down until soft, adding small amounts of water to stop it catching and to deglaze the bottom of the pan as you go. The pork, onion and spices are strained through a sieve and the meat fried in oil until lightly browned, then added to the sauce with a little of the pickling liquor and the pickled red onions, brought to the boil and turned down to a simmer, adding a tablespoon of tomato purée. I have no idea how this has turned out, or how it tastes, as I've decided to leave it overnight to mature: I'll let you know how it tastes when I get around to trying it!

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