Roast pork curry recipe
Roast Pork Curry recipe
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Recipe intro
Introducing the mouthwatering Roast Pork Curry recipe! This delightful dish combines succulent pieces of roasted pork with aromatic spices and a rich curry sauce. With its tender meat and bold flavors, this recipe is sure to satisfy your cravings for a hearty and comforting meal. Whether you're a fan of curries or looking to try something new, this recipe is a must-try. Get ready to indulge in a fusion of flavors that will leave you wanting more!Keywords: Roast pork, curry recipe, succulent, aromatic spices, rich curry sauce.
Roast pork curry recipe details
Ingredients
1 kg | (approx) pork tenderloin |
1 large | onion, chopped |
4 clove(s) | garlic, crushed |
2 ½ | cm fresh root ginger, finely chopped/grated |
1 stalk(s) | lemon grass, very finely chopped |
8 | curry leaves, crumbled if using dried |
½ tsp | ground cinnamon |
1 tsp | salt |
3 tbsp | malt vinegar |
600 ml | coconut milk |
3 tbsp | whiskey |
1 tsp | soft brown sugar |
For the spice mix: | |
dry fry the following herbs for 2 minutes, , allow to cool, then grind to powder | |
3 large | dried red chillies, medium or 6 for hot |
2 tsp | cumin seeds |
2 tsp | coriander seeds |
Instructions
Place the pork (whole) in a preheated oven, on gas mark 5 or 210°C for electric, for about 75 minutes, then chop into bite size pieces.Meanwhile prepare the other ingredients, then place them (except the whiskey and sugar) into a large non-stick pan with the spice mix. Stir well, bring to the boil, then cover and simmer over a low heat for 45 mins stirring occasionally.
Remove lid, stir and cook uncovered for 10 minutes, stirring occasionally.
Add whiskey, sugar and pork and cook for about 5 mins or until pork is hot through. Serve in bowls with naan bread and thinly sliced fried potato.
Done right, easily a top ten curry. Try to time the pork so it is cooked, chopped and ready to be added to the sauce with the whiskey and sugar.
Preparation time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a
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