This is so nice I wish I could take all the credit for it but unfortunately not. I happened across it in Richard H Turners Hog book. I’ve tried it a couple of times first exactly as printed which was lovely so when I made it again I decided to make twice as much and just doubled all the ingredients. It was amazingly a hundred times better. I know they say if you want to increase the quantity of a recipe it doesn’t necessarily work to just double the ingredients, but in this case I would definitely say the dish was better. Not to try and up sell our pork in anyway, I also noticed the cut of 2kg shoulder joint was so much easier to work with so I made a note to self; where possible, go for the bigger joint, make extra and freeze, for those days when you just don’t have the time – plus a curry or stew is always better second time round. Here’s the dish, it takes a couple of days to make but it really is easy. I’ve included it here as using a 2kg joint which would easily be enough to feed 6-8 adults depending on appetites

Serves 6-8
  • 2kg Berkshire pork shoulder, cut into 2-3cm cubes

For the Marinade:

  • 3 tbls of cumin seeds
  • 3 tbls of coriander seeds
  • 1 tsp cardamom seeds.
  • 1 tsp fenugreek seeds
  • 10 clovesr
  • 1 cinnamon stick
  • 20 black peppercorns
  • 1 tsp turmeric powder
  • 2 tsps dried chilli flakes
  • 150ml organic cider vinegar
  • 30g tamarind paste (I found tamarind paste in the super market next to the jars of ready to go lemon grass and garlic, but you can use tamarind sauce or a really good soya sauce)
  • 60g light brown muscovado sugar
  • 1 organic garlic bulb, cloves crushed
  • 6cm piece of fresh root ginger, grated


Place all the dry spices, except the turmeric and dried chillies, in a dry frying pan and heat gently until they begin to release their aroma, this will only take a minute if not a few seconds so don’t be tempted to walk away and leave the pan on the heat.

Place these warm spices in a food processor along with the turmeric and chillies and blend to a fine powder.

Then add the vinegar, tamarind paste, sugar, garlic and ginger and blend until smooth.

Toss the pork in the marinade and place in a plastic container. Pop in the fridge for 24 hours.

For the Curry:

  • Your choice of oil for frying, the recipe calls for ghee or clarified butter but I just used organic rapeseed oil.
  • 20 dried curry leaves
  • 2 tsp brown mustard seeds
  • 4 organic onions finely chopped
  • 4 fresh green chillies – the second time I used 2 teaspoons of dried chilli flakes which gave a nice earthy warm heat to the dish
  • 1 tin of organic chopped tomatoes
  • Maldon sea flakes to taste
  • boiled potatoes or rice, to serve
  • Method

    When your ready to make the curry Heat a little oil in a frying pan, add the curry leaves and mustard seeds and when the seeds begin to pop add the onion and green chillies and fry for a couple of minutes.

    In a large casserole dish gently fry off the pork shoulder (keep the marinade juices to one side for now) stir in the the onion and spice mixture, add the chopped tomatoes and the marinade juices and pour over just enough water to cover.

    With the lid on, bring to the boil then simmer very gently in a very low oven for 1-2hours, or until tender.

    Once the meat is cooked you might find your sauce is still quite thin. At this point I took all the meat out of the sauce with a slotted spoon popped it to one side then reduced the liquid down until I was left with a nice consistency. This took about 5 mins but will depend on how thin the sauce was to begin with and how thick you like it.

    Then I added the pork back in, and allowed it all to sit in the thickened sauce on a very low heat for a couple of minutes. This way you can thicken a sauce without continuing the cooking process of the meat (or any vegetables you might have added).

    Any left overs can be put in meal size portions for the freezer.


    Serves 4
    • 400g Pedigree Berkshire pork tenderloin, diced
    • 4 tablespoons of honey
    • 1 fresh red chilli, chopped (we like to leave the seeds in but you can take them out).
    • 1 teaspoon sweet paprika
    • a pinch of cayenne pepper
    • 2 tablespoons of orange juice
    • 1 table spoon of fennel seeds


    Place the pork in a bowl and add the rest of the ingredients. Stir and leave to marinate in the fridge for at least 4 hours, or over night if possible.

    When your ready to cook, take the pork out of the marinade and pop about 4-5 pieces onto a wooden skewer, keep going until you’ve used up all the pork.

    Cook for 2-3mins on each side either over a barbecue or in a griddle pan, brushing with the marinade during cooking for extra stickiness.

    Serve with flat bread and a fresh green salad.


    Serves 2
    • 1 Packet of Hickory Smoked Pedigree Berkshire Bacon, you can use unsmoked if you prefer
    • 2 free range eggs, the fresher the better
    • 1 table spoon of cider vinegar
    • 2 slices of bread
    • A selection of summer fruits, blueberries, raspberries, strawberries.
    • Pure Canadian Maple Syrup, its a bit pricey, but your worth it!


    Place the bacon rashers in a pan and grill or fry gently for about ten minutes. Meanwhile half fill a pan with water add the cider vinegar and pop on the hob to boil. Wash your selection of summer fruits gently and stand to one side to drain.

    As the pan of water begins to boil remove from the heat and carefully break each egg into the water, return to a gentle heat, don’t bring it back to the boil, always keep it just at simmering point.

    Put the two slices of bread on to toast. When they pop your poached eggs should be done too. (This will be about 3 minutes).

    Remove them from the heat but leave, for now in the water.

    Butter the toast, and not forgetting the bacon place equal rashers on each slice.

    Carefully using a slotted spoon, remove the eggs from the water and place on top of the bacon,

    spoon over some summer fruits and drizzle with maple syrup….yummie!