1. Combine the spices in a medium bowl; add pork, toss to coat.
2. Heat half the oil in a large frying pan. Cook the pork in 2 batches, using the remaining oil, until browned all over. Remove from pan.
3. Add onion to same pan with garlic,
ginger and water; cook, stirring, over medium heat until softened.
4. Return the pork to the pan with coconut cream, sugar and salt. Simmer, covered, stirring occasionally, for about 1 hour to 1 hour 30 minutes or until the pork is tender and the sauce is thickened.
5. Stir in juice; season to taste with salt and pepper. Sprinkle with coriander.
6. Serve pork curry with steamed rice, pappadums and a tomato and onion salad, if desired.

Curry suitable to freeze. Not suitable to microwave.

COOK'S NOTES: Depending on the cut of pork the butcher used, the cooking time will vary. If the pork is diced fillet, the cooking time will be about 15 minutes. If it is a secondary cut, such as pork neck (pork scotch), the cooking time will be up to 1 hour 30 minutes for a tender result. The coconut cream gives a rich curry, but may curdle a little during cooking. Coconut milk is lower in fat, but still gives a delicious result.