Snap the stems off Kashmiri chillies and shake out the seeds. Cover with 150 ml Cane vinegar and leave to soften for 30 min. Cut Pork shoulder into large bite-sized cubes, keeping some of the fat — it is what makes the sauce glossy.

⚠ Do not drain the vinegar afterwards — that soaking liquid is the sour backbone of the marinade.

• Kashmiri chillies
• Cane vinegar
• Pork shoulder