This is a variation on the better-know goat curry, but pork is easier to source in the UK. There may seem a lot of spices but it creates a rich, deep curry with some heat but not too much. This makes enough for 6 portions. I have provided Instant Pot and conventional hob versions.
- 2 onions, finely chopped
- vegetable oil
Saute the onions gently until translucent.
- 6 cloves of garlic, sliced
Add to the pan and cook for another minute.
- 1 to 1.5kg pork shoulder, trimmed of fat and skin, cubed
- 2 tsp ground allspice
- 3 tbs curry powder
- 1 tbs paprika
- 1 tbs ground coriander
- 1 tbs celery salt
- 1 tbs garlic granules
- 0.5 tsp black pepper
- 4 spigs thyme, leaves only
Mix all together in the pan and cook briefly. Add
- 1 can tomatoes
- 1 Scotch Bonnet chilli, left whole but stabbed with a knife
- Instant Pot – 1 can water; stove top – 1 litre water
Instant pot: cook on Meat for 45 minutes then depressurise naturally. Cooker: simmer on the lowest ring for 2.5 to 3 hours, checking it hasn’t dried out.
Instant pot – when ready, you may find it is still runny and the fat has rendered. Let it settle for a few mintues and scoop or pour the fat away. Mix 0.5tbs cornflower with a dash of water and stir in. Reheat to thicken. You can do this with the stove version if it hasn’t reduced.
Serve with Rice’n’Beans or just rice.