Pork Curry

When I’m out of veggies and have a huge piece of meat staring back at me begging to be made into something fab, curry is usually my go to meal.   This weekend I was faced with just this scenario.

I peeked into my freezer and spotted a huge pork shoulder that I had intended on roasting butttt I would have to find something to serve along with it so I scrapped that idea and decided to curry it instead.   Who doesn’t love curry anyway?

Initially I was going to bunjal the pork and serve it up as “cutters” (appetizer) but it occurred to me that I would be regretful in a few hours when my tummy would scream bloody murder due to hunger soooooo I stewed it instead and served it with rice.  What I did however, was allow the gravy to cook down until it’s thick and clings to the meat.  It was hmmm, hmmm good!   Enjoy..

 

Pork Curry

2 lbs pork shoulder, cut into 1 inch pieces

½ tsp crushed ginger

1 tbsp crushed garlic

1 thinly sliced onion

5 sprigs thyme

2 scallion, chopped

2 tbsp canola oil

1 chili pepper

2 beef bouillon

2 tbsp ketchup

 

Curry Paste

¼ cup curry powder

½ tsp cumin

½ tsp garam masala

5 sprigs thyme

1 ½ tbsp garlic, crushed

¼ tsp ground cinnamon

1 tsp crushed ginger

1/3 cup water

Place pork in a bowl in a large bowl.  Add garlic, thyme, chili pepper and ginger then stir to coat.  Set aside for at least 4 hours.

To make Paste mix curry powder, cumin, garam masala, thyme, garlic, cinnamon and ginger with 1/3 cup water.  Heat the canola oil in a large pot over a medium fire.  Add curry paste and fry for about 4-5 minutes.   Add seasoned pork, ketchup, onion and beef bouillon, and then stir well to coat with curry.   Cook slowly for 20 to 25 minutes.  Add ½ cup water and bring to a boil then lower the heat and simmer until the meat is tender and sauce has dried up.   Remove from heat and add chopped scallion to garnish.

Notes:

  • This recipe calls for less sauce similar to bunjal pork.  The sauce is cooked almost until it’s dry but clings to the meat.
  • Ketchup is not typically used in curry but I like the slight sweetness and flavor it adds to the curry.

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1 Comment

  1. June 22, 2012 / 7:30 pm

    Yummy certified! Kiss the babies! xoxo