A Guide to Cooking Pork Curry
If you’re a fan of Filipino cuisine and looking to add some variety to your menu, then pork curry is a must-try dish. This flavorful and aromatic curry is a delightful twist on the traditional Filipino chicken curry. In this article, we will guide you through the process of cooking a mouthwatering pork curry that will leave your taste buds craving for more. So, let’s dive in and explore the steps to prepare this delectable dish!
Preparing the Pork Belly
To start off, you’ll need pork belly strips for your pork curry. Begin by removing the pork skin from the pork belly strips. Slice the pork into 2-inch long pieces or your preferred serving size. This step ensures that the pork cooks evenly and absorbs the flavors of the curry.
Frying the Potatoes and Carrots
In a pan, heat 3 tablespoons of cooking oil over medium heat. Once the oil is hot, fry the potatoes until they turn a golden brown color. This process helps enhance the taste and texture of the potatoes. After frying, remove the potatoes from the pan and set them aside. In the same pan, repeat the process with the carrots, frying them until they also achieve a delightful brown color. Once done, remove the carrots from the pan and set them aside alongside the potatoes.
Adding Flavor to the Curry
Using the same pan, it’s time to infuse the curry with a burst of flavors. Begin by frying the bell peppers for a few seconds until they become slightly tender. Once done, remove them from the pan. In the same pan, sauté garlic and onion until they turn soft and translucent. The combination of these aromatic ingredients forms the foundation of the curry’s delightful taste.
Cooking the Pork
Now it’s time to add the star ingredient – the pork. Add the pork to the pan and stir it until it changes color. Continue stirring until the pork belly turns brown and the fat renders, creating a rich and savory base for your curry.
Adding the Essential Ingredients
To enhance the flavors of your pork curry, it’s time to introduce some key ingredients. Add patis, a traditional Filipino fish sauce, to the pan and simmer for a minute. The patis adds a depth of umami flavor to the dish. Next, sprinkle in black pepper and curry powder while stirring continuously. These spices will infuse the pork with their aromatic profiles, tantalizing your senses.
Simmering and Tenderizing the Pork
To ensure that the pork becomes tender and absorbs the flavors of the curry, add 1 to 2 cups of water (or more) to the pan. Bring the mixture to a boil, cover the pan, and let it simmer for approximately 40 minutes, or until the pork reaches the desired tenderness. The simmering process allows the flavors to meld together, creating a harmonious taste profile.
Bringing It All Together
Once the pork is tender, it’s time to add the remaining ingredients to complete the curry. Add the previously fried carrots and potatoes to the pan and continue simmering until the potatoes are tender. To create a creamy and luscious texture, pour in the coconut milk and season with salt. Bring the mixture to a boil and let it simmer until the sauce slightly thickens, coating the pork and vegetables in a luxurious coat of flavor.
Final Touches and Serving
To add a burst of vibrant color and a subtle crunch, add the bell peppers to the pan and stir for a minute. This last addition will bring freshness to your curry. Turn off the heat and get ready to serve your piping hot pork curry. The tantalizing aroma will surely whet your appetite and captivate your senses.
Pork curry is a delicious and flavorful dish that brings a unique twist to traditional Filipino cuisine. By following these simple steps, you can create a delectable pork curry that will impress your family and friends. With its aromatic spices and tender pork, this dish is sure to become a favorite at your dining table. So, why not give it a try and elevate your culinary adventures with this mouthwatering pork curry recipe? You want to try the chicken version? Just follow this chicken curry recipe!
Pork Curry Recipe
- 1/2 kilo pork belly
- 3 cloves garlic
- 1 pc onion
- 1 pc medium size potato
- 1 pc medium size carrot
- 1 pc medium size bell pepper
- 1 cup coconut milk
- 1/2 tsp. black pepper
- 1 Tbsp. curry powder
- 1 Tbsp. patis
- 1/2 tsp. salt
- 1 to 2 cups water or more
- 3 Tbsp. cooking oil
How to Cook Pork Curry
- Remove the pork skin of the pork belly strips. Slice it 2 inch long or your prefered serving pieces.
- Heat 3 Tbsp. of cooking oil in a pan and fry the potatoes until brown. Remove from pan after frying.
- In the same pan, fry the carrots until brown, remove from pan after frying.
- In the same pan, fry the bell peppers for a few seconds then remove from pan.
- In the same pan, sauté garlic and onion until soft. Add pork and stir until it changes color. Continue stirring until the pork belly is brown and fat renders.
- Add patis and simmer for a minute. Add black pepper and curry powder while stirring.
- Add 1 to 2 cups water (or more) and bring to a boil. Cover and simmer for 40 minutes or until the pork is tender.
- Add carrots and potatoes and simmer until the potatoes are tender.
- Add coconut milk and season with salt. Bring to a boil and simmer until the sauce is slightly thick.
- Add bell peppers and stir for a minute. Turn off heat and serve hot.
Cooking Tips for Pork Curry Recipe:
- Browning the pork belly before simmering it in the curry helps enhance the flavor and texture of the meat, adding a rich and savory depth to the dish.
- For a creamier and more luxurious curry, be sure to use full-fat coconut milk, as it adds richness and helps bind the flavors together.
- To balance the flavors of the curry, taste and adjust the seasoning, adding salt and other spices gradually until you achieve the desired taste, keeping in mind that the flavors will continue to develop as the curry simmers.
Nutrition Notes:Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.
Nutrition Information:Amount per Serving:400g, Calories:995kcal, From fat:791, Total fat:88.9g, Saturated Fat:36.7g, Trans Fat:0.1g, Cholesterol: 88mg, Sodium: 695g, Total Carbohydrate: 26g, Dietary Fiber: 5g, Sugars: 5g, Protein: 16g, Vitamin A: 53%, Vitamin C: 83%, Calcium: 6%, Iron: 16%