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Easy Peasy Pork Curry
5 from 4 votes

Easy Peasy Pork Curry

Packed full of flavour and with meltingly tender pork, this Easy Peasy Pork Curry is super quick and easy to prepare – then leave your oven (or slow cooker) to do all the hard work! Perfect for busy days, when you still want to eat well.

Prep Time
10 mins
Cook Time
2 hrs 45 mins
Total Time
2 hrs 55 mins
Servings: 4 people
Calories: 543 kcal
Course: Main Course
Cuisine: Fusion, Indian, British

Ingredients

  • 1 tablespoon olive oil
  • 600 g pork See Note 1, diced
  • 1 onion sliced
  • 3 cloves garlic crushed or grated
  • 2 cm ginger grated
  • 1 teaspoon dried chili flakes
  • 1 teaspoon cumin ground
  • 1 teaspoon ground coriander
  • 3 teaspoons smoked paprika
  • 3 teaspoons garam masala
  • 400 ml passata (or chopped tinned tomatoes)
  • 200 ml coconut milk (I use light coconut milk)
  • salt to taste
  • black pepper to taste
  • 1 red bell pepper chopped into bitesize pieces (See Note 2
  • 1 green bell pepper chopped into bitesize pieces (See Note 2
  • 2 tablespoons Coriander roughly chopped - plus extra for garnish, fresh leaves; US name cilantro

Instructions

    Cup of Yum
  1. Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
  2. Place the oil in a flameproof, ovenproof pan (see Note 3) and heat over a high heat for 1 minute. Add the diced pork and fry for 5 minutes, turning occasionally, until the pork pieces are golden brown.
  3. Remove the pork from the pan onto a plate. Put the pan back on the heat and turn the heat right down to low.
  4. Add the sliced onion and cook gently with the lid on for about 5 minutes, or until softened, stirring occasionally.
  5. Add the garlic, ginger, chilli flakes, cumin, coriander, smoked paprika and garam masala, and gently fry, stirring frequently, for 1 minute. (Add a splash of water if it gets too dry.)
  6. Add the passata, coconut milk, salt, pepper and chopped peppers, plus the fried pork, to the pan. Stir and bring to the boil.
  7. Put a lid on the pan and place in your preheated oven (see Note 3).
  8. Cook the curry in the oven for 2 hours 30 minutes, checking occasionally to make sure it’s not getting dry. (If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
  9. (Alternatively transfer the curry to your slow cooker and cook for 6 hours on high or 8-10 hours on low.)
  10. Remove from the oven and stir in the fresh coriander (cilantro).
  11. Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.

Notes

  • Fatty cuts like pork belly or pork shoulder work best – I find leaner cuts dry out too much because of the long slow cooking.
  • Fatty cuts like pork belly or pork shoulder work best – I find leaner cuts dry out too much because of the long slow cooking.
  • Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
  • I use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 543kcal (27%) Carbohydrates 19g (6%) Protein 29g (58%) Fat 39g (60%) Saturated Fat 15g (75%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 17g (85%) Cholesterol 108mg (36%) Sodium 164mg (7%) Potassium 1116mg (24%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 2500IU (50%) Vitamin C 77mg (86%) Calcium 66mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 543

% Daily Value*

Calories 543kcal 27%
Carbohydrates 19g 6%
Protein 29g 58%
Fat 39g 60%
Saturated Fat 15g 75%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 17g 85%
Cholesterol 108mg 36%
Sodium 164mg 7%
Potassium 1116mg 24%
Fiber 5g 20%
Sugar 8g 16%
Vitamin A 2500IU 50%
Vitamin C 77mg 86%
Calcium 66mg 7%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.