Jamaican curry pork

Jamaican curry pork


68 people made this

About this recipe: A Jamaican classic. The meat is slowly braised in its own juices to create the most tender pork. The potato and peppers add dimension to the dish. Serve with rice or bread.

malcgurr Sussex, England, UK

Serves: 4 

  • 800g pork loin, fat trimmed off, chopped into 2cm cubes
  • 1/2 lime, juiced
  • 2 tablespoons mild curry powder (general supermarket mix is fine)
  • 2 tablespoons all purpose seasoning (mix of pepper, salt, paprika, thyme, turmeric, cayenne pepper)
  • 5 tablespoons sunflower oil
  • 435ml vegetable stock
  • 1 medium onion, chopped
  • 2cm root ginger, chopped finely
  • 2 red chillies, seeds included, chopped
  • 2 garlic cloves, chopped
  • 1/2 teaspoon ground allspice
  • 1/2 red pepper, coarsely chopped
  • 1/2 green pepper, coarsely chopped
  • 2 spring onions
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped coriander
  • 2 medium waxy potatoes, chopped
  • 4 servings boiled or steamed basmati rice
  • salt and pepper to taste

Prep:20min  ›  Cook:2hr  ›  Extra time:4hr marinating  ›  Ready in:6hr20min 

  1. Put pork into large bowl and cover with lime juice, curry powder and all purpose seasoning. Rub the ingredients well into the pork with your hands then refrigerate for minimum of 4 hours, preferably overnight.
  2. Heat oil in a large non-stick casserole or saucepan and add the pork chunks. Toss the pork to cover with oil and put lid on. Turn the heat down to minimum and leave to gently fry for 45 minutes. This allows the pork to sweat and cook within its own juices. Check regularly to ensure the meat isn't burning or sticking to the base of the casserole.
  3. Place the remaining ingredients into the casserole except the potato and rice. Bring to the boil, stirring regularly, then replace the lid and turn the heat right down again.
  4. Keep the casserole gently simmering for about another hour until the meat is tender. Stir often to help prevent sticking. When the meat is done, add the potato and raise the temperature slightly. Cover again and cook until the potato has softened and absorbed most of the gravy.
  5. Whilst the potato is cooking add the rice to a pan of water and boil as per instructions. Alternatively steam the rice if preferred.
  6. Seaon to taste before serving the curry on a bed of rice.


This dish cooks itself and cannot be rushed. Allow time for the meat to tenderise during cooking.


Use boneless shoulder for an even more tender meat. This joint contains more fat than loin so use less oil when frying off and scoop off excess oil during cooking.

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Reviews (10)


What a great curry - 13 Oct 2011


Excellent Recipe. You must do it! - 06 Mar 2012


Nice and easy to make, and I found it yesterday, whilst looking for a recipe for today, so was able to give the marinade a full 30 hours to work its magic. Very tasty, though I thought quite mild, next time I cook it(and there will definitely be a next time) I'll increase quantity of ginger and chili I use. The one thing I did not like was that the sauce was thin, next time I'll thicken it with cornflour or instant mashed potato. The one change I made was using belly of pork, I know it is unhealthy but slow cooked belly that melts in your mouth is my idea of heaven. Aerved the curry with steamed jasmine rice and a side dish of pak choy stir fried with garlic in mustard oil and then quickly braised with a bit of stock and some quartered cherry tomatoes. - 19 Sep 2013

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