- Break the cassia bark or cinnamon into small pieces. Add to a mortar with the peppercorns and cloves. Crush coarsely.
- Gently toast in a frying pan over a low heat. Add the red chillies, torn into pieces. Toast well together. Be careful not to burn. Cool.
- In a blender, add the ginger, garlic, onion, green chilli, turmeric, the now cooled spice blend, tamarind pulp, vinegar, half the oil, sugar and salt. Puree to a relatively fine masala paste. Taste.
- Marinate the pork by rubbing two thirds of the paste in. Set it aside in the fridge for a few hours. Keep the extra masala.
- Peel the potatoes, cut into chunks. Deseed the pumpkin, cut into chunks (leave the skin on if you like).
- If you are an onion lover, peel three small onions and cut them into round chunks. Mix all the vegetables into the reserved Masala and toss to coat.
- Preheat the oven to 180°C/fan 160°C/gas 4. Heat a roasting tray on the hob, add the remaining oil.
- Scrape excess masala from the marinated pork. Put the pork in the hot tray and brown well on all sides. Spread the marinated vegetables around the pork. Place in the oven.
- After about 30 minutes, reduce heat to between 140°C/fan 120°C/gas 1.
- Continue cooking for another 30-40 minutes, if using a rolled joint. If using smaller pieces or individual chops, adjust your cooking time accordingly.
- When the pork is cooked, remove and keep warm. Check the vegetables and season. Add coriander.
- Serve the pork, sliced, surrounded with the vegetables.
This recipe is by well-known chef Cyrus Todiwala! He ensures the menus at both his restaurants use local, seasonal produce wherever possible. He uses the same approach to animal welfare - he knows who he is sourcing his meat, fish, poultry and eggs from and knows that they are rearing their animals humanely.
Recipe: The Freedom Food Celebrity Recipe Collection