Pork curry. Pork curry is cheap, easy and sure to please a crowd! It's great if you're in a hurry as it can be on the table This delicious pork curry recipe is a family favourite, thanks to it's great taste and affordable. Grace Parisi cooks pork shoulder with bold ingredients like fresh ginger, garlic, curry powder, cumin and turmeric.

Unlike Thai curry or Indian curry, the spice level is more mild and the sauce is quite thick. This is an easy pork curry recipe which is widely enjoyed in eastern part of Nepal. The pork meat is cooked from raw in the mildly spiced sauce until it is fork tender. You can have Pork curry using 19 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pork curry

It's of curry.
It's 1/2 kg of boneless pork shoulder or chops cut into 4cm chunks.
Prepare 3 large of banana shallots sliced.
Prepare 2 of cloves.
It's 1 of cinnamon stick.
Prepare 1/2 tsp of black peppercorns.
It's 10 of peeled garlic cloves.
You need 3 cm of chunk ginger - finely chopped.
Prepare 3 of green chillies - roughly chopped.
It's 1/2 tbsp of black mustard seeds.
It's 1/2 tsp of cumin seeds.
You need 1/2 tsp of turmeric.
It's 1/2 tsp of salt.
Prepare 2 tsp of veg oil.
It's of finishing touch.
Prepare 1/2 tsp of coriander seeds.
You need 20 ml of tamarind liquid.
You need 1 of green chilli thinly sliced.
You need 1 of garlic clove thinly sliced.

I'm telling you… curries don't get much better than this. Pork Vindaloo is a tangy South Indian curry made with vinegar, chile and spices. While it's actually a restaurant mainstay, the first time I tasted it was when I was visiting my friend Tina. Dredge the pork in the flour, shaking off excess.

Pork curry step by step

Put the shallots, garlic, ginger and chillies into a mini food processor with a splash of water and blend to a rough paste..
Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic. Add the turmeric and fry for another 20 seconds. Cool, then grind to a coarse powder..
Heat the oil in a heavy-based pan on a medium-high heat. Add the pork, in batches if necessary, and fry for 10 minutes, stirring occasionally, until browned..
With all the pork in the pan, add the shallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further five minutes, adding a splash of water if the paste starts to stick. Pour over enough water to just cover, turn the heat down to low, put a lid on and simmer for about 30 minutes, or until the meat is tender..
To finish, toast the coriander seeds in a dry frying pan for a minute, then grind to a powder. Add the tamarind liquid, the sliced green chilli and the garlic slices to the pork and cook for a further minute, then stir in the ground coriander..
Serve with basmati rice, naan or chapatis..

Dip the pork in the egg, then roll evenly in the To serve, place the pork cutlet slices over the rice, then pour a generous serving of curry on half of the. If the pork chops have bones you can add those to the curry as well, as they add more flavour. Crush the cardamom pod seeds into a powder and mix it with the. For an anniversary with my boyfriend, I cooked pork Asian style with peanut, coconut and curry flavors. Heat wok to medium high, add oil, add curry paste, stir fry until heat hits you, up heat and add pork, continue stir frying, for a couple of minutes, then stir in.