Delicious Pork Belly Curry
Mouthwatering Pork Belly Curry
We’ve decided to try this pork belly curry recipe, as a change from the usual chicken, prawn or even lamb dishes. This is a really flavoursome pork belly curry recipe that is worth the wait, due to the longer cooking times.
1kg pork belly (preferably bone in) cut into bite size chunks with the greasy fat removed (not the top fat but the fat that separates the bottom part of the belly) and wash until clean
2 large onion finely chopped
2 Tbsp garlic ginger paste
5 green finger chilli’s (hot or 10-15 medium)
1 1/2 tsp salt (adjust to taste) add extra at the end if needed
1/2 tin chopped tomatoes
1 tsp turmeric
1 Tbsp homemade Garam masala or 1 large heaped tsp if using ready made from the shop.
1 tsp deggi mirch
1/2 tsp cumin powder
1 tsp coriander powder
Fresh coriander to garnish
Add 4 Tbsp oil to a pan, once heated add the onions and fry until browned all over, add the garlic ginger paste and fresh chilli and fry until the raw smell has gone.
Add the tomatoes, salt, and all of the powdered spices and cook on a gentle, low heat until the oil begins to separate.
Add the washed pork and turn the heat up a little to sear it for a couple of minutes, then turn the heat down and cover and cook on a simmer for 30 mins to allow the water to release from the meat.
Then turn the heat back up to medium and allow the pork to boil gently until the fat is completely soft (use a knife to check) and oil begins to release from the pork.
Add 100ml of water and cook the pork for a further 40-50mins on a simmer, try not to rush the process to ensure you get maximum flavour from the pork.
Finally, take the lid off and simmer for another 15 mins to allow the sauce to thicken to your liking, add coriander and serve with your choice of naan, roti or rice.
This dish may not appeal to everyone, as it’s pork being used. We decided to add this recipe though, just to mix things up a little. A chicken Bhuna Massala is quicker and more popular, but we wanted something that was different.