Hangry Recipes by Ingredient Pork Neck Curry with Tangy Sauce

Pork Neck Curry with Tangy Sauce

This pork neck curry is a flavourful dish with a perfect balance of tangy, sweet, and sour notes.

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

Pork Neck Curry

Indulge in a harmonious blend of tangy, sweet, and sour flavours with our Pork Neck Curry
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Asian
Servings 6

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.
Keyword Curry, Pork

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