The Spicemen cooks slow roasted pork with dry spices served in lettuce cups with spicy coleslaw on Saturday Kitchen.

For the masala marinade they used: 1 tbsp broken pieces cinnamon or cassia bark, 15 cloves, 2 large dried red chillies, 5cm piece fresh root ginger, roughly chopped, 4 garlic cloves, 2 small red onions, coarsely chopped, 1 long green chilli, ½ tsp ground turmeric, 2½ tbsp tamarind paste, 100ml palm vinegar or cider vinegar, 1½ tsp brown sugar, 25ml sunflower or rapeseed oil and 1½ tsp salt.