Spicy Pork Curry

Remove fat and tendons from meat. Cut into 3 cm cubes and mix in a baking bowl with juice of one lemon and zest, sugar and soy sauce.

Heat mustard and sesame oil in a large frying pan. Pour in lemongrass, ginger, garlic and onion and sauté over medium heat for about 2 min. Fold in cumin, turmeric, cinnamon, curry powder, fenugreek powder and galangal powder. Saute for another 1-2 min until tender.

Add meat in batches to skillet, stir-fry until hearty brown. gradually pour in clear soup, folding well. Bring to a boil. Reduce temperature and simmer 50-55 min. until meat is cooked and liquid is mostly reduced. Serve curry with coconut rice.

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