- Place the pork (cut into cubes) in a shallow dish and cover with crushed garlic, chopped chilli, vinegar and red wine, then set aside to marinate for at least one hour (or overnight).
- Heat oil in a large casserole dish, add the diced onions and cook steadily over a medium heat for 5 minutes.
- Stir in the spices and cook for 1 minute more. Add the pork and marinade and bring mixture to the boil.
- Turn down the heat, cover the pan and simmer gently for 30 minutes or until the pork is tender, adding a little water as necessary if the curry is becoming too dry. Season with salt to taste and serve.