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In a large pot fry the pork chops until just sealed then remove and in the same pot fry the onion, celery, garlic and chilli until just soft then pour in the red wine vinegar.
As the vinegar boils add the ginger, paprika and mixed spice and cook until the mix is dry, then add the chopped tomatoes, red kidney beans, tamarind paste and stock.
Bring to a boil then simmer with no lid for one hour, then return the chops to the pot and simmer for 10 minutes.
Serve on rice with chopped coriander.
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