Indian Pork Curry

Cook Time 2 hours

Servings 4-6


1kg whole pork scotch fillet (also known as neck)
4 tbsp. rice bran
1 large onion, diced
2 clove garlic, finely chopped
1 small piece of ginger, grated
½ teaspoon mustard seed
1 teaspoon chilli paste
1 tbsp. coriander powder
¼ teaspoon of clove powder
¼ teaspoon of cinnamon
¼ teaspoon of turmeric
¼ teaspoon of cumin
1 tablespoon tomato paste
1 teaspoon red wine vinegar
400ml chicken stock
2 potatoes, quartered


Heat oil in a casserole pot and brown the pork on all sides for 8-10 minutes. Season with salt. Remove the pork and place on a plate.
In the same pot, add the mustard seeds and then the onion and fry until golden. Add ginger and garlic and all the spices and cook off for 3-4 minutes or until it is very aromatic.  Place the pork back into the pot with its’ juices and turn the meat in all the spices. Finish by adding the tomato paste, vinegar and stock. Cover with a tight lid, bring to the boil and then turn the heat down and simmer for 1 ½ hours.
30 minutes before the end of the cooking process, add the potatoes.
When the meat is soft and tender, remove from the pot. If the gravy is slightly runny bring to the boil to thicken up. Slice the meat and serve with the sauce, fresh coriander, a dollop of yoghurt and cooked potatoes.


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