Cooked by Vanessa Scott of Strattons at The Royal Norfolk Show 2014
About 1.2kg boned pork loin
Salt and freshly ground black pepper
3 tbsp olive oil
10-12 garlic cloves, peeled100g fresh ginger, peeled and coarsely chopped2 large hot green chilli, chopped (remove the seed if you like)12-13 curry leaves (optional but make huge difference)2 tsp ground cumin1 bay leafSeeds from 10 cardamom pods150g creamed coconut dissolved in 10-11tbsp boiling water or two cans coconut milkSqueeze or two of lime juice, to taste10 tomatoes, cored and spilt in two widthways and slow roasted for 2 hoursFresh spinachFresh coriander, chopped, to garnis
Cut the rind from the pork, leaving a thin layer of fat (use the rind to make crackling – score it, scatter it with salt, and bake at 220C/425F/gas mark 7 until puffed up, crisp and golden). Score the fat and season the meat well all over, rubbing it into the surface. Tie the meat in a couple of places with kitchen string, so it will hold its shape, and set aside.
Warm the oil in a large casserole over a low heat and poach the garlic cloves until they just begin to take on a light golden colour. Scoop out the garlic with a slotted spoon and raise the heat under the pan to medium-high. Brown the pork on all sides, then set aside.
Take the pan off the heat and let the oil become cooler. Add the ginger, chilli, cardamom, cumin and bay, and sauté gently for a minute. Return the pork to the pan, turn it over in the seasoned oil, then pour over the coconut milk and bring to a simmer.
Cook the meat at a very gentle simmer on a low heat, covered, until cooked through and tender, turning it occasionally and scraping the bottom of the pan. This should take about one and a half hours, by which time much of the liquid will have evaporated. In the last 30 minutes of cooking add the roasted tomatoes to the pan and remove the lid of the pan.
Remove the meat and let rest for 10 minutes. Meanwhile add the spinach to the tomatoes and cover for i minute and continue to cook. Season to taste. Remove from the heat and arrange on four plates. Squeeze over the lime juice, grind on the pepper and sprinkle with coriander.
Serve the pork on the bed of tomatoes & spinach with minted new potatoes or rice.
Serve the crackling on the side.