Curried Pork with Rice
Embark on a flavor-packed culinary journey with this Curried Pork with Rice recipe, a comforting dish that combines tender pork shoulder, aromatic spices, and creamy coconut milk for an irresistible meal. Vibrant curry powder, turmeric, and cumin infuse the dish with bold, earthy flavors, while a touch of garlic, ginger, and diced tomatoes adds depth and richness. Served over fluffy basmati or long-grain rice, this recipe is a quick and satisfying one-pot wonder, ready in just an hour. Perfect for busy weeknights or weekend dinners, this dish is elevated with a sprinkle of fresh cilantro for a fragrant, herby finish. Whether you're craving a hearty dinner or looking to explore global flavors, Curried Pork with Rice is a savory treat your whole family will love.
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Recipe Information
Ingredients
- 500 grams pork shoulder (cut into bite-sized pieces)
- 2 tablespoons vegetable oil
- 1 medium yellow onion (finely chopped)
- 1 tablespoon ginger (minced)
- 3 cloves garlic (minced)
- 2 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon cumin powder
- 400 milliliters coconut milk
- 200 milliliters chicken or vegetable broth
- 400 grams diced tomatoes (canned)
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups basmati or long-grain rice
- 4 cups water
- 2 tablespoons fresh cilantro (chopped, optional for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 4 cups of water to a boil. Add the rice, reduce heat to low, cover, and cook for 15-18 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
While the rice is cooking, heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and ginger. Cook for another 1-2 minutes until fragrant.
Add the curry powder, turmeric, and cumin. Stir well and cook for 1 minute to toast the spices.
Increase the heat to medium-high and add the pork pieces. Sear the pork for 5-6 minutes until browned on all sides.
Reduce the heat to medium and pour in the coconut milk, chicken or vegetable broth, and diced tomatoes. Stir to combine.
Add the sugar, salt, and black pepper. Bring the mixture to a gentle simmer.
Cover the skillet or pot and let the curry simmer for 20 minutes, stirring occasionally, until the pork is tender and the flavors have melded.
Taste and adjust seasoning if necessary. Serve the curried pork over the cooked rice.
Garnish with chopped fresh cilantro, if desired, and enjoy!
Nutrition Facts
Calories |
2296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.5 g | 167% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 8304 mg | 361% | |
| Total Carbohydrate | 177.7 g | 65% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 50.6 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2957 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
