3 tablespoons oil
1½-in (3-cm) piece fresh ginger root, peeled and shredded
2 lb (1 kg) pork, cubed
1½ cups (375 ml) pork or vegetable stock
1½ tablespoons vinegar, or to taste
Salt to taste
2 tablespoons coriander seed or 1 ¾ tablespoons ground coriander
2-3 teaspoons cumin seed or 1 ¾ tablespoons ground cumin
2-3 teaspoons fennel seed or anise
2 teaspoons fennel seed or anise
2 teaspoons white peppercorns or 1 teaspoon ground white pepper
½ teaspoon ground turmeric
3 cloves garlic
7 shallots, sliced
If using whole spices for the Spice Paste, grind them to a powder. Add the remaining Spice Paste ingredients and grind, adding a little water if necessary, to make a paste.
Heat the oil in a wok and fry the ginger until light brown. Remove, drain and set aside. Add the Spice Paste and fry until fragrant. Add the meat and mix well. Add enough stock to simmer and cook over low heat until the meat is tender and the gravy is thick. Add the fried ginger, the vinegar mad salt to taste. Serve with white rice or Pilau.