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!

5 from 1 vote

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main

Cuisine Indian

Servings

Calories 259 kcal

Ingredients

For the Spice Blend

2 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoon garam masala
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon ground fennel
½ teaspoon ground cardamon
¼-½ teaspoon red pepper flakes

For the Curry

4 tablespoon ghee/oil
2 onions 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 canned crushed/chopped tomatoes
2 bell peppers chopped
1½ tablespoon chopped cilantro

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 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoon garam masala
1 teaspoon salt
½ teaspoon turmeric
½ teaspoon ground fennel
½ teaspoon ground cardamon
¼-½ teaspoon 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 tablespoon ghee/oil
2 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 garlic
1 inch ginger
1 tablespoon tomato paste
Add the diced pork to the pan and stir well to coat it in the spice mixture.
1.6 lb pork shoulder
Add the broth and canned tomatoes. Stir well.
1 cup chicken broth
14 oz 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 tablespoon chopped cilantro

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.

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Nutrition

Nutrition is per serving

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