The pork is slowly stewed in its own juices to create extremely tender pork. It cannot be rushed; allow time for the meat to tenderise during cooking.
What a great curry - 13 Oct 2011 (Review from Allrecipes UK & Ireland)
Excellent Recipe. You must do it! - 06 Mar 2012 (Review from Allrecipes UK & Ireland)
Nice and easy to make, and I found it yesterday, whilst looking for a recipe for today, so was able to give the marinade a full 30 hours to work its magic. Very tasty, though I thought quite mild, next time I cook it(and there will definitely be a next time) I'll increase quantity of ginger and chili I use. The one thing I did not like was that the sauce was thin, next time I'll thicken it with cornflour or instant mashed potato. The one change I made was using belly of pork, I know it is unhealthy but slow cooked belly that melts in your mouth is my idea of heaven. Aerved the curry with steamed jasmine rice and a side dish of pak choy stir fried with garlic in mustard oil and then quickly braised with a bit of stock and some quartered cherry tomatoes. - 19 Sep 2013 (Review from Allrecipes UK & Ireland)