Fried pork curry recipe

Fried Pork Curry recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This fried pork curry recipe is a delicious fusion of crispy and tender pork combined with aromatic spices and a rich curry sauce. The succulent pieces of pork are first marinated in a flavorful blend of spices, then fried to perfection until golden and crispy. The curry sauce, made with a combination of spices, coconut milk, and other ingredients, adds a creamy and savory element to the dish. This recipe is perfect for those who enjoy the combination of crispy textures and bold flavors in their meals.

Keywords: fried pork curry, fusion recipe, aromatic spices, crispy and tender, rich curry sauce.

Fried pork curry recipe details

Fried pork curry recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

1 large	onion, roughly chopped
3 clove(s)	garlic, roughly chopped
2 ½	cm piece fresh root ginger, roughly chopped
4 tbsp	grapeseed oil
¼ tsp	fenugreek seeds
5	dried curry leaves, crumbled
2 tbsp	Sri Lankan curry powder (see database)
1 tsp	chilli powder
1 tsp	salt
3 tbsp	malt vinegar
1 kg	(approx) pork joint, trim off fat and cut into roughly 5 cm pieces
2 ½	cm piece of cinnamon
4	green cardamoms, bruised
1 tsp	soft brown sugar
150 ml	water
300 ml	coconut milk

Instructions

Blend onion, garlic and ginger into a paste. Set aside.

Heat 2 tablespoons of the oil in a large heavy-based saucepan, add fenugreek seeds and curry leaves and fry over a low heat for 2 minutes. Add paste and fry for 5 minutes, stirring frequently.

Add curry powder, chilli powder, salt, vinegar and pork and cook, stirring frequently, until pork is sealed.

Add cinnamon, cardamom pods, sugar and water and simmer, stirring frequently, for 5 minutes. Stir in coconut milk, then with a slotted spoon or cooking tongs remove the pork pieces, shaking off any excess sauce, and set aside.

Increase heat slightly and cook the sauce for 15 mins, stirring occasionally.

Meanwhile, heat the remaining oil in a non-stick pan over a medium-high heat and fry the pork for a short time only in small batches (4-5 pieces) turning frequently, until browned on each side, then remove and set aside. any juice left over, return to sauce.

Return the pork pieces to the sauce and simmer for about 15 minutes, stirring occasionally, or until pork is cooked through. remove the cinnamon and cardamom pods whilst cooking, then serve in bowls with naan bread.

Note: the trick with this curry is, not to over-cook the meat. the sauce is always spot-on if you use the right curry powder.

Preparation time:
ca. 10 min
Grade of difficulty:
medium
Calories per portion:
n/a