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Peter Kuruvita: Pork curry

  • 6servings

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1
MineralsCopper, Fluorine, Chromium, Potassium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 900 gm pork belly, large bones removed, meat cut into 2 1/2cm pieces

  2. 10 gm (2cm) piece ginger, thinly sliced

  3. 2 pieces goroka (see note)

  4. 10 fresh curry leaves

  5. 2 tbsp uncooked long-grain rice, finely pounded in a mortar and pestle

  6. 1 cinnamon quill

  7. 2 tsp dried chilli flakes

  8. 1 tsp each cumin and fennel seeds, dry roasted and finely ground

  9. 4 green cardamom pods, bruised

  10. tsp ground turmeric

  11. 2 cloves

  12. 2 tbsp vegetable oil

  13. 10 red shallots, peeled and finely chopped

  14. 5 garlic cloves, thinly sliced

Instructions Jump to Ingredients ↑

  1. Serves 6 Prep time 20 mins, cook 55 mins (plus standing)

  2. This recipe works with pork or wild boar. Wild boars create havoc with the bushes up in the tea country, and occasionally someone will catch or shoot one.

  3. Combine pork in a bowl with all ingredients except oil, shallots and garlic. Cover with plastic wrap and stand for 1 hour.

  4. Heat oil in a large saucepan over medium heat, add shallots and cook until translucent (6-8 minutes). Add pork mixture, garlic and 250ml water and simmer over low heat for 45 minutes or until the meat is tender and the gravy is thick. Season to taste with salt.

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