There’s nothing quite like a hearty, flavour-packed curry to bring comfort to the table, and this chunky pork curry does exactly that. Slow-simmered tender pieces of pork soak up a rich blend of spices, creating a dish that’s bold, warming, and deeply satisfying. Whether you’re cooking for family, meal-prepping for the week, or simply craving something homemade and comforting, this recipe delivers big flavour with every bite.
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Equipment
- Sharp knife
- Chopping board
- Large saucepan or frying pan
- Teaspoon
- Stirring spoon
Ingredients
- Pork x 500g belly or shoulder
- Onion x 1
- Garlic x 3 cloves
- Ground ginger x 1 tsp
- Ground turmeric x 1 tsp
- Ground cumin x 1 tsp
- Garam masala x 1 tsp
- Mild or hot chili powder x 1 tsp
- Coconut cream x 100mls
- Chicken stock x 200 – 300mls
- Salt and pepper to taste
- Fresh coriander x 1 handful
Method
- Chop the pork if not chopped already.
- Put the diced pork into a large mixing bowl.
- Add in the ground ginger, ground turmeric, ground cumin, garam masala, mild or hot chili powder and salt and pepper to taste.
- Mix these ingredients together and set the bowl aside.
- Peel, slice and dice the onion.
- Squash the garlic underneath the knife blade and remove the skin.
- Slice the garlic and set to one side.
- Next peel the courgette and slice into half centimetre pieces.
- Cut the top from the red pepper.
- Remove the core and the stalk.
- Then slice the flesh of the pepper.
- Put the large saucepan onto a high heat on the hob.
- Add oil the base and leave the pan to heat up.
- When the pan is hot add in the onion and fry until it starts to soften.
- Once it’s soft add in the garlic and fry for about 30 seconds or so.
- Until you can smell the garlic and it starts to turn a slight golden colour.
- Now add in the pepper and fry until that start to soften.
- It will take a good five minutes for it to soften.
- Once the pepper starts to soften add in the courgette and fry for a further few minutes.
- If the pan is getting to hot turn the heat down and add a little water to the base.
- Next add in the pork and fry until it starts to turn light pink.
- Pour in the stock and turn the heat back up.
- Bring to the boil and leave to simmer on a low heat.
- While this is simmering, cook the rice or sides you are eating with this dish.
- Chop the coriander and stir into the curry at the end of the cooking process.
- Then serve with greens of your choice and enjoy.
If you’re looking for a curry that’s both rustic and packed with depth, this one is definitely worth adding to your rotation. Give it a try, let the aromas fill your kitchen, and enjoy a dish that proves simple ingredients can create something truly special.
Googies Kitchen Life 