Savory Pork Curry
Indulge in the rich and aromatic flavors of this *Savory Pork Curry*, a hearty dish that combines tender pork shoulder with a medley of warm spices, creamy coconut milk, and a vibrant tomato base. Perfectly balanced with hints of garlic, ginger, and cumin, this comforting curry is slow-simmered to ensure every bite is infused with bold, irresistible flavors. Ready in just over an hour, it’s an excellent choice for a satisfying weeknight dinner or an impressive meal for your guests. Garnished with fresh cilantro and best served with steamed rice or naan bread, this pork curry recipe promises a deliciously fragrant experience that’s sure to become a household favorite. Ideal for fans of easy homemade curries, this dish is packed with protein and authentic spice, making it the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 1 kg pork shoulder
- 2 large onion
- 4 garlic cloves
- 1 inch piece ginger
- 3 medium tomatoes
- 3 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 cup coconut milk
- 1 cup water
- 2 teaspoons salt
- 0.5 bunch fresh cilantro
Instructions
Begin by preparing the ingredients: cut the pork shoulder into 1-inch cubes, finely chop the onions, crush the garlic, and grate the ginger. Chop the tomatoes into small pieces.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the cumin seeds and allow them to splutter for about 30 seconds.
Add the chopped onions to the pot and sauté until they become golden brown, about 5-7 minutes.
Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they break down and form a paste, approximately 5 minutes.
Add the curry powder, coriander powder, turmeric powder, and red chili powder to the pot. Stir them into the mixture to release the spices' flavors, cooking for about 2 minutes.
Add the pork cubes to the pot and coat them evenly with the spice mixture. Cook the pork until it's browned on all sides, about 10 minutes.
Pour in the coconut milk and water, stirring to combine. Season the curry with salt.
Bring the curry to a simmer, then reduce the heat to low, cover, and cook for about 40 minutes or until the pork is tender.
Stir occasionally to ensure the curry doesn’t stick to the pot's bottom and add additional water if needed to maintain the desired consistency.
Once cooked, adjust seasoning if necessary. Remove from heat and garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or naan bread for a complete meal.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.5 g | 207% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 882 mg | 294% | |
| Sodium | 9610 mg | 418% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 46.0 g | ||
| Protein | 247.1 g | 494% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 5695 mg | 121% | |
*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.
