Ingredients

How to make it

  • Place the cubed pork in a large bowl. See Photo
  • In a smaller bowl, combine the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, black pepper and cloves.
  • Add the spice mixture little by little to the pork in the large bowl and toss, coating the meat well See Photo. Set aside.
  • In a large, lidded pan, heat the oil.
  • Add the onions, stir until they are well heated and coated with oil, fry gently for a few minutes and then cover and cook on a low heat, stirring occasionally, for about 30-35 minutes until onions are soft but not browned See Photo. Turn up the heat a little, uncover, and cook more briskly, stirring a lot, until the onions start to take on a golden colour, about 15 minutes. Be careful not to burn.
  • Add the garlic, ginger and cayenne (or sliced chillis), turn down the heat a little, and cook gently for about 10 minutes until the ginger and garlic smell fragrant See Photo.
  • Add the mustard, vinegar and sugar and stir well.
  • Put another pan on the stove and put in the butter or oil. Heat well, and add the floured and spiced meat.
  • Stir well until the meat is coated with oil or butter and starts to fry See Photo. Stir about well for about 5 minutes, then add the fried meat to the onion mixture and stir well to combine. See Photo
  • Turn up the heat and stir in the chicken stock and vinegar See Photo. Bring to the boil, stirring. The sauce will begin to thicken immediately. Cook gently until the meat is thoroughly heated through, and the spices and flour are cooked, about 10-15 minutes.
  • Add the coconut milk, 1-2 tbsps. juice from the pineapple can, and more chicken stock if necessary to thin out the sauce to a nice consistency. See Photo
  • During the last period while the dish is finishing off, put the rice in a medium-sized pot, covered with plenty of boiling water. Bring back to the boil, then cover and simmer the rice for 10 ½ minutes. Add more water if necessary to keep the rice covered.
  • Put another kettle on to boil while the rice is cooking. Also, preheat the oven to Gas Mark ¼ or LOW, or the lowest setting you have. Put an ovenproof dish in to warm up, as well as your serving plates.
  • Drain the rice in a sieve, rinse with the kettle of boiling water, and put the well-drained rice in the ovenproof dish. Place in the low oven for a few minutes to dry out a little - not too long! 3-4 minutes will do.. Fluff up the grains with a fork.
  • Stir the curry well. Taste and adjust seasoning with salt and more cayenne if necessary. Serve with the plain boiled Basmati rice, a slice of pineapple, and vegetables of choice.
The cubed cooked pork   Close
The pork covered with spices   Close
Soften the onions   Close
Add the garlic and ginger etc   Close
Fry the floured and spiced pork   Close
Add meat to the onion mixture   Close
Add the stock   Close
Add coconut milk   Close

Reviews & Comments 6

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  • ttaaccoo 2 years ago
    Sounds really good!! thank you!!
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  • goblue434 4 years ago
    this sounds & looks great! gonna have some leftover pork from this evening's supper. gonna try this right away. thnx for sharing susan.
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  • cuzpat 4 years ago
    Yum!
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  • otterpond 4 years ago
    Great post. Love the photos.
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  • valinkenmore 4 years ago
    Another great one!
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  • pleclare 4 years ago
    I have some leftover pork in freezer. This will be perfect!
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