After the not-very-successful pulled pork wraps, we had a large bowl of leftover pork and no particular inclination to do more wraps.
So Paul curried it.
Leftover Pork Curry
In a big enamelled cast iron dutch oven, he put the pork & some water and started to simmer it. In a small pan, he heated quite a lot of vegetable oil and fried some cloves (8 or 9), some cardamom pods (6 or 7) and about 5 whole star anise and a diced onion. After about 5 minutes, when there is a bit of aroma off the hard dried spices, he added a level teaspoon of cumin seeds (the whole seeds add a nice nutty texture as well as flavour) and a few dried kaffir lime leaves. The last thing to add to the oil is 1tsp turmeric, because it burns quite quickly.
In with the meat he added 3 tsp paprika, another 1 tsp turmeric and 1tsp garam masala and about 1tsp diced garlic and 1tsp diced ginger. Then he added the fried spice mixture, some diced chilli. We let it simmer for a while (not as long as normal because the meat was already cooked and tender) then added some salt to taste and a bag of baby spinach leaves. Stirred some cooked rice through it and there it was. Infinitely tastier than the original dish.