Making Pork Curry

Pork Curry is not something that we are very familiar with, yet it is a very delicious meal. I bought a pork pack from the butcher's the other day and was rather disappointed with the cuts included. Aside from the roast and four chops, the remainder of the pack was filled with an assortment of very badly cut meat pieces. This is the ideal meat to put in a stew or curry. I opted for the last. Let me show you how to transform your unwanted pork cuts into a delicious curry that will have your guests coming back for seconds.

Start by roughly chopping 2 onions. Fry these in a little oil until golden brown.

In a small bowl, mix together: 2 teaspoons (10 ml) crushed garlic, 1 teaspoon (5 ml) crushed ginger and 1 teaspoon (5 ml) crushed chilies.

Add 1 teaspoon (5 ml) mustard seeds, 1 teaspoon (5 ml) paprika powder, 2 teaspoons (10 ml) Tandoori Curry and 1 teaspoon (5 ml) turmeric. I also added 2 teaspoons (10 ml) curry powder as we like our curry a little hot. You need to determine for yourself if this is to your liking, or not. (If you don't add this, you will end up with all the flavour of curry, but none of the hotness. If you like it REALLY hot, increase the chilies.)

In the meantime, my onions had browned very nicely and I added a couple of curry leaves as well as a cinnamon stick to the pan so these could fry with the onions at a very low heat.

I then added 1/2 cup each (125 ml each) chutney, apricot jam and vinegar to the mixing bowl.

I believe it is essential to fry curry. That is why I start with a little oil in the bottom of my pot.

Mix the spices well.

Add these to the pot and fry for about a minute.

I have roughly 1,5 kg of pork to go into the pot.

Add the pork to the pot and sear the sides.

Add 2 cups (500 ml) water to the pot.

Put the lid on, bring to steam and then turn the heat down to medium. Allow to cook for roughly 1-1 1/2 hours.

In the meantime you can prepare the veggies. I will add 2 large carrots and 4 large potatoes. Wash and peel these.

Chop the veggies up to be added after the meat has been given a chance to cook. This is also when we will add salt and pepper to taste.

Allow the pot to cool off and then open.

Add your veggies and salt and pepper. Check your water levels and add a little more if the levels are too low. Mine was still fine. Put the lid back on and steam for another hour. (Bring to steam and reduce heat as before).

You should now have an absolutely delicious curry that will fall off the bone.

Serve on a bed of rice.

Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.

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