Saturday 18 May 2013

Spicy Pork Curry Recipe

When one thinks of curry, pork is not a meat that commonly comes to mind. Both Moslem and Hindu religious preferences are against it. Yet, the Vindaloo of Goa (partly introduced by the Portuguese) is traditionally pork based and the sweet and slightly fatty nature of pork does make it a good base for many curries.

So here is a classic curry recipe that makes the most of a pork shoulder through use of slow coking and appropriate spicing.

Anyway, it's Saturday, so a good curry recipe is called for!

Spicy Pork Curry

Serves: 4
Spicy Pork Curry: Shoulder of pork in a spicy gravy base garnished with coriander in the pan it was prepared in


2 tomatoes, chopped
2 large green chillies, chopped
4 garlic cloves
1 onion, chopped
2 tsp ground cumin seeds
5cm (2 in) length of fresh ginger, grated
1 small bunch of fresh coriander (cilantro), leaves and stalks coarsely chopped (reserve the leaves for garnish)
2 tbsp vegetable oil
750g (27 3/4 oz) pork shoulder, cut into bite-sized pieces
2 tbsp white malt vinegar
fresh ginger, finely chopped, to garnish


Combine the tomatoes, chillies, garlic, cumin and ginger in a food processor with the coriander roots and stalks. Pour in the oil then process the mixture until smooth.

Turn the paste into a casserole dish then bring to a simmer and cook for 5 minutes, stirring constantly, until golden brown and aromatic.

Add the pork to the casserole with 1l (4 cups) water and bring the mixture to a boil, stirring occasionally. Reduce the heat to a very gentle simmer and cook, uncovered, for 90 minutes, stirring often.

At this point stir in the vinegar. Allow to heat through then serve hot on a bed of rice.

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1 comment:

Unknown said...

this is a great recipe to have... thanks for this one.

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