Find deliciously easy recipes for pork curry, including Thai pork, vindaloo pork curry, Chinese pork curries, quick sausage curry and much more.
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.
This delicious vindaloo is just as spicy and good as a takeaway! Try making it yourself... it's easy and fills the house with a brilliant aroma.
The ethnic way of preparing Pandi pork curry, the way grandmothers used to cook, without seasoning. Nowadays the preparation has been changed slightly, but the traditional method is the best. This Coorg curry is from Coorg, in Karnataka, India.
A spicy Goan vindaloo curry made using pork fillet, loads of garlic, dried chilli peppers, ginger, cloves, turmeric and a whole array of other spices. You can find Kashmiri chillies online or in Asian supermarkets - they add lots of colour without too much heat.
Succulent chunks of pork, coated in a spicy yoghurt marinade, are baked then simmered in a light, lemony coconut broth. Try serving with plain boiled rice.
Thickened with ground almonds and yoghurt, this minced meat dish is rich and creamy yet not as indulgent as traditional Indian korma curries that are full of cream and ghee (clarified butter). Serve with warm chappatis or naan to mop up the delicious, aromatic sauce.
This spicy pork curry goes very nicely with rice, or it can be used to fill samosas. It can be made with any minced meats such as chicken, turkey, beef or lamb.
Vindaloo is a dish that comes from Goa, on the West coast of India. My friend Allan is a Goan and he told me the origin of the word 'Vindaloo' comes from a mix of the Portuguese words for wine (vinho) and garlic (alho) - hence vindaloo. So there's no 'aloo' or potato in this recipe anywhere. But plenty of vinegar and garlic. Use a fatty part of the pork for the best results. Port fat rules in this recipe!
This dish came about after I realised I didn't have any fresh or jarred curry paste left so I improvised with curry powder which I used to only use for curried eggs. The result is a fusion between and English style curry and Chinese takeaway curry. So nice it's a regular dish now.
This is a classic Thai green curry (kaeng kiau wan) and my favourite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.