Description
Discover the mouthwatering blend of tender pork and bold spices in this rich and aromatic pork curry. From Goan vindaloo to Thai red curry and Japanese katsu, this globally inspired recipe brings warmth, comfort, and endless flavor variations to your table. Perfect for weeknight dinners or festive feasts!
Ingredients
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1 kg pork shoulder or belly, cut into bite-sized pieces
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4 cloves garlic, minced
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1-inch piece ginger, grated
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2 medium onions, finely chopped
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1 tsp red chili powder
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2 tbsp curry powder
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400 ml coconut milk
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2 large tomatoes, pureed
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2 medium potatoes, peeled and diced
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2 tbsp cooking oil
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Salt and pepper to taste
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1 cup water or broth
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Fresh cilantro for garnish
Instructions
1. Marinate the Pork:
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In a bowl, combine pork, 1 tbsp curry powder, salt, pepper, and a dash of oil. Let sit for 30 minutes.
2. Prepare the Curry Base:
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Heat oil in a pan.
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Sauté onions until golden (approx. 8 mins).
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Add ginger and garlic; stir 1–2 mins until fragrant.
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Add remaining curry powder and chili powder; toast for 1 min.
3. Cook the Pork:
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Add marinated pork; sear until browned.
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Stir in tomato puree; simmer 5 mins.
4. Add Vegetables and Liquids:
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Mix in diced potatoes.
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Pour in coconut milk and water/broth; stir.
5. Simmer:
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Cover, reduce heat, and simmer 45 mins or until pork is tender and sauce thickens.
6. Finish and Serve:
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Adjust seasoning.
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Garnish with fresh cilantro and serve hot with rice or bread.
Notes
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For extra richness, use pork belly; for a leaner option, use pork loin and reduce simmering time.
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Add vegetables like spinach or carrots for extra nutrition.
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Store in fridge for up to 3 days or freeze for 3 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Cuisine: Fusion (Indian, Thai, Caribbean)
Nutrition
- Serving Size: 200g
- Calories: 420 kcal
- Sodium: 640 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 22 g
Keywords: Pork curry, spicy curry, coconut curry, pork recipes