Pork Balls in Curry Sauce
Indulge in the rich and aromatic flavors of "Pork Balls in Curry Sauce," a comforting dish that marries tender, juicy pork meatballs with a creamy, spice-infused curry. Combining fragrant curry powder, turmeric, cumin, and a hint of optional chili heat, the velvety coconut milk sauce wraps each meatball in layers of warm, exotic flavors. Perfectly seasoned with fresh garlic, ginger, and a splash of chicken stock, this dish offers a balanced blend of savory, earthy, and slightly tangy notes. Quick and easy to prepare in just under an hour, this recipe is perfect for weeknight dinners or entertaining guests. Serve with steamed rice or soft naan for a complete, satisfying meal, and don’t forget the fresh cilantro and lime wedges for a bright, zesty finish. Perfect for lovers of curry and bold, comforting flavors, this dish is sure to become a new favorite!
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Recipe Information
Ingredients
- 500 g ground pork
- 50 g breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp curry powder
- 400 ml coconut milk
- 1 medium onion, finely chopped
- 2 tbsp vegetable oil
- 250 ml chicken stock
- 0.5 tsp turmeric powder
- 1 tsp ground cumin
- 0.5 tsp chili powder (optional, for heat)
- 2 tbsp cilantro (fresh coriander), chopped, for garnish
- 4 pieces lime wedges, for serving
Instructions
In a large bowl, combine the ground pork, breadcrumbs, egg, 1 minced garlic clove, 0.5 tbsp minced ginger, salt, and black pepper. Mix well until evenly combined.
Roll the mixture into small, bite-sized balls (approximately 1 inch in diameter) and place them on a tray or plate. Set aside.
In a large skillet or saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the pork balls in batches, browning them on all sides. Remove from the skillet and set aside on a plate. They do not need to be fully cooked at this stage.
In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the chopped onion until soft and translucent, about 3-4 minutes.
Add the remaining minced garlic and ginger to the skillet, along with the curry powder, turmeric, cumin, and chili powder (if using). Cook for 1-2 minutes until fragrant.
Pour in the coconut milk and chicken stock, stirring to combine. Bring the sauce to a gentle simmer.
Carefully add the browned pork balls back into the skillet, covering them with the curry sauce. Cover the skillet with a lid and let it simmer on low heat for 15-20 minutes, or until the pork balls are fully cooked and the sauce has thickened slightly.
Taste the curry sauce and adjust seasoning if needed with additional salt or pepper.
Garnish with freshly chopped cilantro and serve with lime wedges on the side. Pair with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
2283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 45.1 g | 226% | |
| Polyunsaturated Fat | 18.5 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 7816 mg | 340% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 37.8 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 298 mg | 23% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 770 mg | 16% | |
*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.
