Traditional Indian Pork Curry

Tender cubes of pork coated in a thick, velvety sauce. The aroma of toasted spices and ginger hits you as soon as the pot opens, with meat that pulls apart with a fork.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 701
• Protein: 45 g
• Carbs: 20 g
• Fat: 51 g

Ingredients

• 800 g Pork shoulder blade ( 3cm cubes )
• 150 g yogurt Indian ( plain )
• 2 tbsp ghee
• 2 piece Yellow onion ( finely chopped )
• 4 piece Garlic ( minced )
• 3 piece Round tomato ( diced )
• 2 tbsp Ground curry
• 1 tsp Turmeric powder
• 1 piece Cinnamon stick
• 3 piece Clove
• 1 piece Hot chili pepper ( sliced )
• 1 piece Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 tbsp Lime juice
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Marinating the meat

   Cut the pork shoulder into 3 cm cubes. In a mixing bowl, combine the meat with the Indian yogurt, turmeric, and curry powder. The meat should be well coated. Let it rest.

2. Sautéing the aromatics

   In a Dutch oven, heat the ghee. Toss in the cinnamon and cloves to release the oils. Add the finely chopped yellow onions. Cook until they are well browned, almost candied.

3. Sauce base

   Add the minced garlic, grated ginger, and sliced chili. When the aroma becomes persistent, pour in the diced round tomatoes. Let it reduce until the fat separates from the pulp.

4. Simmering

   Stir in the pork and its marinade. Season with salt. Cover and simmer over low heat. The meat should become extremely tender and the sauce should coat the spoon.

5. Finishing

   Off the heat, pour in the lime juice for acidity and sprinkle with chopped fresh cilantro. The sauce should be glossy and dark.

Chef's tips

• Don't rush the onions; their caramelization provides the color and depth to the sauce.
• If the sauce reduces too much, add a splash of hot water, never cold to avoid seizing the fat.

Storage

Keeps for 3 days in the fridge in an airtight container. Even better reheated on low heat the next day.