Pork Neck Curry
Indulge in a harmonious blend of tangy, sweet, and sour flavours with our Pork Neck Curry
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
Instructions
Marinate:
- In a heavy-based saucepan, toast the dried spices (chilies, cumin, coriander, cardamom, fennel, and peppercorns) over medium heat until fragrant.
- Transfer the toasted spices to a mortar and pestle, then grind them to a coarse powder.
- Add turmeric, cinnamon, fresh chilies, garlic, and ginger to the spice mixture, and grind to a paste.
- Mix in white wine vinegar, brown sugar, lemon juice, and additional chopped ginger to form a smooth marinade.
- In a glass or ceramic bowl, coat the pork neck chunks thoroughly with the marinade. Cover and refrigerate overnight.
Cook the Curry:
- Remove the pork from the refrigerator and wipe off most of the marinade, reserving the excess.
- 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.
- In the same pan, sauté the onions and mustard seeds until the onions are soft and translucent.
- Return the pork to the pan and add the cherry tomatoes, curry leaves, reserved marinade, and 200 ml boiling water.
- Reduce the heat to low and simmer gently for 45 minutes or until the pork is tender and aromatic, stirring occasionally.
Serving Suggestions
- Serve the Pork Neck Curry hot with steamed basmati rice or freshly baked crusty bread to soak up the flavourful sauce.
Cooking Tip:
- For an even richer flavour, prepare the curry a day in advance and reheat before serving, allowing the spices to deepen and meld.