Name: Curried pork shanks
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 45-60 ml cooking oil; 3 onions chopped; 3 garlic cloves chopped; 15 ml fresh ginger grated; 15 ml curry powder; 10 ml ground turmeric; 10 ml ground coriander; 10 ml ground cumin; 5-10 ml dried red chilli flakes; 1.5 kg pork shanks sliced and skins scored vertically to prevent curling; salt and black pepper to taste; 2 tins chopped tomatoes; 125 ml chutney; 10 ml sugar; 2 bay leaves; 1.5 l beef stock or chicken; 6 potatoes peeled and quartered; 8 carrots peeled and chopped; 25 ml cake flour; 40 ml cold water

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Ingredients (20)

45-60 ml	cooking oil
3	onions — chopped
3	garlic cloves — chopped
15 ml	fresh ginger — grated
15 ml	curry powder
10 ml	ground turmeric
10 ml	ground coriander
10 ml	ground cumin
5-10 ml	dried red chilli flakes
1.5 kg	pork shanks — sliced and skins scored vertically to prevent curling
	salt and black pepper — to taste
2 tins	chopped tomatoes
125 ml	chutney
10 ml	sugar
2	bay leaves
1.5 l	beef stock — or chicken
6	potatoes — peeled and quartered
8	carrots — peeled and chopped
25 ml	cake flour
40 ml	cold water

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Method:

Heat the oil in a big pot and fry the onion, garlic, ginger, spices and chilli flakes until soft and the spices have turned oily. Remove the onion mixture from the pot.

Add a little more oil if needed and fry the pork shanks in batches until they have a nice, golden colour. Don’t worry if they tend to curl up while frying – they will relax again later during the cooking process. Season the fried pork shanks with salt and pepper.

Add the tinned tomatoes, chutney, sugar, bay leaves and stock, cover with a lid and simmer 1½ hours or until the pork shanks are almost soft. Add more hot water if needed and stir occasionally to move the shanks around in the pot.

Add the potatoes and carrots and simmer another 20 minutes. Check the seasoning and add more salt and pepper if needed.

Mix the cake flour and cold water into a smooth slurry and add into the pot while stirring vigorously to thicken the sauce.

Serve warm with yellow rice or in pita breads.