Pork Neck Curry
This pork neck curry is a flavourful dish with a perfect balance of tangy, sweet, and sour notes.
Ingredients
- 1kg pork neck
- 15ml butter
- 15ml olive oil
- 1 onion finely chopped
- 10ml mustard sauce
- 200g cherry tomatoes
- 1 dried curry leaves
Marinade:
- 3 dried chillies small
- 15 cumin seeds
- 15 coriander seeds
- 5 cardamon pods crushed
- 5ml dried fennel
- 10 whole peppercorns
- 5ml salt
- 5ml turmenic
- pinch of cinnamon
- 2 green chillies (optional) finely chopped
- 5 cloves garlic crushed
- 2cm fresh ginger chopped
- 100ml white wine vinigar
- 30ml brown sugar
- 15ml lemon juice
Instructions
Method - Marinade
- In a heavy-based saucepan, toast the dried spices (chilies, cumin, coriander, cardamom, fennel, and peppercorns) over medium heat until fragrant.In a heavy-based saucepan, toast the dried spices (chilies, cumin, coriander, cardamom, fennel, and peppercorns) over medium heat until fragrant.Add turmeric, cinnamon, fresh chilies, garlic, and ginger to the spice mixture, and grind to a paste.Mix in white wine vinegar, brown sugar, lemon juice, and additional chopped ginger to form a smooth marinade.In a glass or ceramic bowl, coat the pork neck chunks thoroughly with the marinade. Cover and refrigerate overnight.
Cooking the Curry:
- Remove the pork from the refrigerator and wipe off most of the marinade, reserving the excess.Heat butter and oil in a heavy-based saucepan over medium heat. Once the butter melts, sear the pork chunks in batches until browned on all sides. Set aside.In the same pan, sauté the onions and mustard seeds until the onions are soft and translucent.Return the pork to the pan and add the cherry tomatoes, curry leaves, reserved marinade, and 200 ml boiling water.Reduce the heat to low and simmer gently for 45 minutes or until the pork is tender and aromatic, stirring occasionally.
Serving Suggestions
- Serve the pork neck curry hot with steamed basmati rice or freshly baked crispy bread to soak up the flavorful sauce.