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Pork Curry
This pork curry is the ultimate comfort dish. The recipe uses pork shoulder, slow-cooked in the oven until it's fall-apart tender. The sauce is rich, flavorful, and easy to throw together. Shoulder is perfect for long, slow cooking. The fat melts down, keeping the meat juicy and flavorful, and the oven does all the hard work. Pair it with some fluffy rice, maybe a bit of naan, and you've got a hearty meal perfect for any night of the week!
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
Servings:
6
Calories:
259 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
For the Spice Blend
- 2 tablespoon paprika
- 1 tablespoon cumin ground
- 1 tablespoon ground coriander
- 2 teaspoon garam masala
- 1 teaspoon salt
- ½ teaspoon Turmeric
- ½ teaspoon fennel ground
- ½ teaspoon ground cardamom
- ¼-½ teaspoon red pepper flakes
For the Curry
- 4 tablespoon ghee or oil
- 2 onion chopped
- 4 cloves garlic minced
- 1 inch ginger grated
- 1 tablespoon tomato paste
- 1.6 lb pork shoulder diced (see note 1)
- 1 cup chicken broth plus extra if needed
- 14 oz tomato canned crushed or chopped
- 2 bell pepper chopped
- 1½ tablespoon cilantro chopped
Instructions
- Preheat your oven to 325ºF/160ºC/140ºC fan.
- Start by mixing the spices together into a small bowl and setting it on one side.2 tbsp paprika1 tbsp ground cumin1 tbsp ground coriander2 tsp garam masala1 tsp salt½ tsp turmeric½ tsp ground fennel½ tsp ground cardamon¼-½ tsp red pepper flakes
- Place a large ovenproof dutch oven or saute pan (see note 2) over high heat. Add the ghee and chopped onions. Cook for 3-4 minutes until they are starting to color.4 tbsp ghee/oil2 onions
- Reduce the heat to low and add the minced garlic, grated ginger, tomato paste, and prepared spice mix. Stir constantly for 2 minutes.4 cloves garlic1 inch / 2.5 cm ginger1 tbsp tomato paste
- Add the diced pork to the pan and stir well to coat it in the spice mixture.1.6 lb / 750 g pork shoulder
- Add the broth and canned tomatoes. Stir well.1 cup chicken broth14 oz / 400 g canned crushed/chopped tomatoes
- Place a lid on the pan and transfer to the oven.
- Cook for 2 hours, then remove the pan and add the chopped bell peppers. Return the curry to the oven for 20-30 minutes more. If the curry looks dry, add extra broth (or water).2 bell peppers
- Remove the curry from the oven and gently stir in the fresh cilantro.1½ tbsp chopped cilantro
Cup of Yum
Notes
- Cut the pork into 2-inch/5 cm dice. This allows it to cook to tender without falling apart.
- You want a pan that holds all the ingredients and has a well-fitting lid.
Nutrition Information
Calories
259kcal
(13%)
Carbohydrates
13g
(4%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
76mg
(25%)
Sodium
723mg
(30%)
Potassium
660mg
(14%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2604IU
(52%)
Vitamin C
64mg
(71%)
Calcium
71mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 259
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 76mg | 25% |
| Sodium | 723mg | 30% |
| Potassium | 660mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2604IU | 52% |
| Vitamin C | 64mg | 71% |
| Calcium | 71mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.