Chinese pork curry

    30 min

    A delicious, slightly sticky, Chinese-style pork curry. You could easily add slices of red or green peppers to make this stretch further. Serve with steaming hot rice.


    Merseyside, England, UK
    67 people made this

    Serves: 4 

    • 450g pork fillet
    • 2 tablespoons vegetable oil
    • 3 cloves garlic, peeled
    • 1 or 2 star anise
    • 1 teaspoon freshly chopped ginger
    • 6 spring onions, sliced
    • 2 teaspoons cornflour
    • 2 teaspoons curry powder
    • 250ml water or stock
    • 2 tablespoons Chinese rice wine or sherry
    • 1/4 teaspooons salt
    • 2 teaspoons sugar
    • 2 tablespoons soy sauce

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat a frying pan over medium heat. Add oil and heat until hot. Add the pork, stirring often until evenly browned. Add garlic, star anise, ginger and half of the chopped spring onions; lower heat and cover with a lid for 10 more minutes to allow pork to finish cooking.
    2. Mix the cornflour and curry powder with water until smooth; stir in Chinese rice wine, salt, sugar and soy sauce. Pour over pork and bring to the boil. Reduce heat and allow the sauce to reduce and glaze the pork.
    3. Serve immediately with hot steamed rice and remaining sliced spring onions.

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    Reviews in English (4)


    Add stock before you add cornflower. Slowly introduce cornflower mix. We changed meat for bchicken and loads of mushrooms. Fab  -  13 Aug 2012


    easy to make, tastes nice.  -  18 Jan 2017


    The kids absolutely loved this curry.  -  06 Mar 2014