Richly Fragrant Burmese-Style Pork Curry

• Heat half of the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the onion with the potatoes and half of the garlic for 1 - 2 minutes. 
• Add the turmeric, tomato paste, garam masala* and half of the ginger paste. Fry for 1 more minute.
• Add the stock and the lemongrass. Bring to a boil, and then simmer over low heat for 2 - 3 minutes.

*Take care, this ingredient is spicy! Use as preferred.

• Add the pork and cook for 3 - 6 minutes or until done. Season to taste with salt and pepper.
• Meanwhile, use a sharp knife to remove the skin and the white pith from the orange, then cut the flesh into segments.
• Roughly chop the coriander.
• In a salad bowl, combine the mango chutney with the white wine vinegar and the rest of the garlic, ginger paste and sunflower oil.