Pork Curry Recipe
This pork curry recipe features tender pork belly cooked in a flavorful blend of spices, coconut milk, and vegetables for a delicious and aromatic dish.
Servings: 4 servings
Calories: 995kcal
Ingredients
- 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
Instructions
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.
Video
Notes
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.