Pork Curry

Ingredients

• 2 lb (about 900 g) pork shoulder or boneless pork chunks, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tomatoes, chopped (or 1 cup canned crushed tomatoes)
• 2 tbsp tomato paste
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground coriander (optional)
• 1/4 tsp cayenne or chili flakes (optional, to taste)
• 2 cups water or chicken stock
• 1 bay leaf (optional)
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for serving
• Juice of 1/2 lemon or lime (optional, to finish)

Instructions

1. Season the pork: Pat the pork dry and season generously with salt and black pepper.
2. Brown the meat: Heat oil in a heavy pot over medium-high heat. Working in batches if needed, brown the pork on all sides, about 6–8 minutes total. Transfer to a plate.
3. Sauté the base: Lower heat to medium. In the same pot, add onion and cook until soft and deep golden, about 10–12 minutes. Don't rush — this builds the curry's sweetness.
4. Stir in garlic and ginger; cook for 1 minute until fragrant.
5. Add tomato paste, curry powder, cumin, paprika, coriander, and cayenne (if using). Cook for 1–2 minutes, stirring, until the spices smell toasty.
6. Add chopped tomatoes and cook until they break down into a thick sauce, about 5–7 minutes.
7. Simmer: Return the pork (and any juices) to the pot. Pour in water or stock, add the bay leaf, and bring to a boil. Reduce heat, cover, and simmer gently for 45–60 minutes, until the pork is tender and the sauce has thickened.
8. Uncover for the last 10 minutes if you want a richer, thicker gravy. Taste and adjust salt and pepper. Finish with lemon or lime juice if you like a bright lift.
9. Serve: Spoon over rice or next to chapati, matooke, or coconut rice. Top with fresh cilantro.

Bree's Notes

Pork curry is a weekend pot for me — brown the meat, let the onions go golden, then walk away while it simmers. Pork shoulder stays juicy; lean cuts can dry out if you rush the simmer. Leftovers taste even better the next day, and this freezes well for busy weeks. If you want it creamier, stir in a splash of coconut milk at the end.