Pork Neck Curry with Tangy Sauce

Marinated overnight, the pork absorbs a medley of aromatic spices, bringing depth to every bite. Toasting the spices further intensifies the rich, robust flavours. Serve this delightful dish with rice or crusty bread for a complete meal.

Pork Neck Curry

Indulge in a harmonious blend of tangy, sweet, and sour flavours with our Pork Neck Curry

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Prep Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Asian

Ingredients Method

Ingredients

  

• 1kg pork neck cut in large chunks
• 15ml butter
• 15ml oil
• 1 onion roughly chopped
• 10ml mustard seeds
• 200g small cherry tomatoes
• 10 dried curry leaves or fresh if available

For the Marinade:

• 3 small dried chilies
• 15ml cumin seeds
• 15ml coriander seeds
• 5 cardamom pods crushed
• 5ml dried fennel
• 10 whole peppercorns
• 5ml salt
• 5ml turmeric
• Pinch of ground cinnamon
• 2 green chilies optional, finely chopped
• 5 cloves garlic crushed
• 2cm fresh ginger chopped
• 100ml white wine vineger
• 30ml brown sugar
• 15ml lemon juice

Method

 

Marinate:

1. In a heavy-based saucepan, toast the dried spices (chilies, cumin, coriander, cardamom, fennel, and peppercorns) over medium heat until fragrant.
2. Transfer the toasted spices to a mortar and pestle, then grind them to a coarse powder.
3. Add turmeric, cinnamon, fresh chilies, garlic, and ginger to the spice mixture, and grind to a paste.
4. Mix in white wine vinegar, brown sugar, lemon juice, and additional chopped ginger to form a smooth marinade.
5. In a glass or ceramic bowl, coat the pork neck chunks thoroughly with the marinade. Cover and refrigerate overnight.

Cook the Curry:

1. Remove the pork from the refrigerator and wipe off most of the marinade, reserving the excess.
2. Heat butter and oil in a heavy-based saucepan over medium heat. Once the butter melts, sear the pork chunks in batches until browned on all sides. Set aside.
3. In the same pan, sauté the onions and mustard seeds until the onions are soft and translucent.
4. Return the pork to the pan and add the cherry tomatoes, curry leaves, reserved marinade, and 200 ml boiling water.
5. Reduce the heat to low and simmer gently for 45 minutes or until the pork is tender and aromatic, stirring occasionally.

Serving Suggestions

1. Serve the Pork Neck Curry hot with steamed basmati rice or freshly baked crusty bread to soak up the flavourful sauce.

Cooking Tip:

1. For an even richer flavour, prepare the curry a day in advance and reheat before serving, allowing the spices to deepen and meld.