A dish scented with spices and sweetened by the coconut milk. It's delicious accompanied by boiled basmati rice and sweet'n'sour baby onions. I prepared it for an Indian friend last week, and he said it reminded him of the dishes you can eat in the south of the Country….

What you need (for 4 persons):

½ kg pork ribs
100 gr. smoked bacon
1 teaspoon ground cumin seeds
1 teaspoon ground black pepper
4-5 ground cloves
1.5 cm grated ginger
2 bay leaves
200 gr. ruby chards
1 head of red chicory
½ cube of vegetable broth
3 tablespoon of sugar
a slug of white wine
10-12 peeled almonds
½ lt coconut milk*
water, salt

How you do it:

Cut the pork meat in 4-5 cm pieces and put these in a marinate fro 12-24 hours in wine flavoured with salt, pepper, cumin, ginger, cloves and the bay leaves. Put the almonds in a bowl with a little water, and store in the fridge overnight.
Put the bacon in salted, cold water and bring to the boil. Switch off the heat as soon as the water starts to boil. In the meantime, caramelise the sugar in a wok, and when it melts, dilute with a glass of hot water. Mix well and add the coconut milk, the vegetables (cut in stripes and lightly fried for 5 minutes in a little oil to which you've added ½ a cube and a pinch of salt), the bacon cut in 2×2 cm cubes and the pork chunks with their marinade. Skin the almonds and add to the pot. Let it boil on a low heat with the lid on for approx 45 minutes, stirring occasionally.

* I normally put 3 tablespoons of grated coconut in ½ milk and let boil for 2 minutes. When it cools down, I store it in the fridge for as long as the marinade.