Pork Curry

This Pork Curry is a real winner in my house, especially on those chilly nights when we're craving something warm and satisfying. This recipe uses pork shoulder, slow-cooked in the oven until it's fall-apart tender. The curry sauce is rich, flavorful, and super easy to throw together.

Pork shoulder is perfect for long, slow cooking. The fat melts down, keeping the meat juicy and flavorful, while the oven does all the hard work. The result is tender meat that has soaked up all the beautiful spices. 

Whether you're serving this for a cozy family dinner or impressing guests, this pork curry is a winner. 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!

These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.

Ground Fennel: You can grab the ground powder at most grocery stores or buy whole fennel seeds and crush them in a pestle and mortar! This fantastic spice has a delicate licorice flavor and works beautifully in Indian and Italian dishes.
Ground cardamon: This woody spice is delicious in curries and can be found in most grocery stores.
Red pepper flakes:Also called red chilli flakes, these had a bit of background heat. The curry is mild, so you can add more if you like a spicy curry.
Ghee/oil: Ghee is often found in Indian jarred sauces or oils in most grocery stores. If you don't have ghee, use a neutral oil.
Onions: I use regular brown ones, but you can use white or red ones.
Pork shoulder: You will need to buy boneless pork shoulder for this recipe, frequently sold as pork butt (or Boston Butt). It is often sold in netting and tends to come in large pieces. It freezes well, so you can save it to make curry next time. Or use it to make my pork ragu. If your pork comes with the skin on, you will want to remove that. Save it for making pork crackling bites!
Chicken broth: Feel free to use vegetable or beef broth. I use a low-sodium variety.
Bell peppers: Also known as capsicums, you can use whatever color you have available. 

We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!

• Cut the pork into 2-inch/5 cm dice. This allows it to cook in the time without falling apart.
• Measure out your spices and mix them in a small bowl before you start cooking. This way, you can easily add them to the onions, and they will be well distributed. 
• You want the onions to get some color on the edges, but they don't need to be too soft, as they will be cooked long and slow in the oven.
• When you add the spices and tomato paste to the onions, stir them around and allow them to cook (bloom).
• Add the pork to the spices and onions and stir well so each chunk of pork is coated with your spices; this helps it absorb the flavors. 
• If the curry looks dry when you add the bell peppers, add an extra ½ cup of broth. It all depends on how well your lid fits.

Why You'll Love This Pork Curry

• It is hands-free cooking as the oven does the hard work.
• You can vary the spice level to suit your family.
• It is packed with flavor, and all the delicious spices can be bought at the grocery store.
• It is an easy recipe to double and freeze.

Sides: This pork curry is delicious and perfect for serving with rice and naan. Try our Indian Pilau or Basmati rice. My kids love Garlic naan or Peshwari naan, but I love the firey heat of bullet naan. The curry is also pictured here with Bombay potatoes and a Kachumber Salad. 

Wine: With curry, avoid anything that is too acidic or heavily oaked. For those looking for a white wine, I would go for a Riesling, either off-dry or dry. Off-dry is great if you have added extra spice to your curry. 
For red lovers, go with something lighter and avoid oak, such as Gamay, Pinot Noir, or Grenache.