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Pork Curry

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From Food to Love


  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground chilli powder
  • 800g diced pork
  • 1 tablespoon vegetable oil
  • 1 large (200g) brown onion, chopped
  • 2 cloves garlic, chopped
  • 4cm piece (20g) fresh ginger, grated
  • 1 tablespoon water
  • 400ml can coconut cream or coconut milk
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/4 cup fresh coriander leaves


1. Combine the spices in a medium bowl; add pork, toss to coat.

2. Heat half the oil in a large frying pan. Cook the pork in 2 batches, using the remaining oil, until browned all over. Remove from pan.

3. Add onion to same pan with garlic, ginger and water; cook, stirring, over medium heat until softened. Return the pork to the pan with coconut cream, sugar and salt. Simmer, covered, stirring occasionally, for about 1 hour to 1 hour 30 minutes or until the pork is tender and the sauce is thickened.

4. Stir in juice; season to taste with salt and pepper. Sprinkle with coriander.

5. Serve pork curry with steamed rice, pappadums and a tomato and onion salad, if desired.

Curry suitable to freeze. Not suitable to microwave.

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