For the spice paste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 4 green cardamom pods
- 1 cinnamon stick
- 2 hot dried chillies
For the pork
- 3 tbsp mustard oil
- ¼ tsp fenugreek seeds
- ½ tsp carom seeds
- ½ tsp cumin seeds
- 2 medium onions, finely sliced
- 2 tsp garlic, finely grated
- 2 tsp fresh ginger, peeled and finely grated
- 1 tsp turmeric
- ½ tsp chilli powder
- 2 bay leaves
- 1 kg boneless pork shoulder (or pork belly if you prefer more fat), cut into 2.5 cm chunks
- 2 medium tomatoes, finely chopped
- 1 tsp tomato purée
- 1 hot green chilli, sliced length-ways
- 2 hot red chillies, sliced length ways
- 2 tbsp dark soy sauce
- 1 small lemon, cut into 8 pieces, seeds removed
- 250 g choi sum, stems cut into 3, leaves shredded
Method
For the spice paste
- Place the spices for the paste in a clean coffee grinder or spice grinder. Grind to a coarse powder.
- Add 4 teaspoons of water to make a paste.
For the pork
- Set a large pan over a medium-high heat. Add a splash of oil and fry the pork until golden brown and some of the fat has rendered down. Remove the pork and set aside.
- Add some more oil and when its hot, add the fenugreek seeds. Allow to darken for 5 seconds.
- Add the carom and cumin seeds. Swirl the pan for 20 seconds, then tip in the onions.
- Reduce the heat to medium and fry the onions for 10 minutes until lightly coloured.
- Add the garlic, ginger, turmeric, chilli powder and bay leaves. Stir for 1 minute, then spoon in the spice paste.
- Mix well for 2 minutes, then add the pork. Increase the heat to medium-high and brown well on all sides for 5 minutes.
- Pour in 240ml of boiling water and cover, reducing the heat to medium and shaking the pan occasionally.
- After 25 minutes, add another 240ml of boiling water. Stir and cover.
- After 15 minutes, add 120ml of boiling water and stir. Cover for 5 more minutes before adding the tomatoes and tomato purée.
- Add 1¼ teaspoons of salt and stir. Add the green and red chillies and the soy sauce. Cook for 2 minutes, then add the lemon chunks. Mix well, then fold in the choi sum.
- Continue to cook, uncovered, for 5 more minutes until the choi sum is done, then serve.