Easy Peasy Pork Curry

5 from 2 votes

Packed full of flavour and with meltingly tender pork, this Easy Peasy Pork Curry is super quick and easy to prepare – then leave your oven (or slow cooker) to do all the hard work! Perfect for busy days, when you still want to eat well.

Course Curry, Main Course

Cuisine British, Fusion, Indian

Prep Time 10

Cook Time 2 45

Total Time 2 55

Servings people

Calories 543kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
600 g diced pork (See Note 1)
1 onion sliced
3 cloves garlic crushed or grated
2 cm ginger grated
1 teaspoon dried chilli flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
3 teaspoons smoked paprika
3 teaspoons garam masala
400 ml passata (or chopped tinned tomatoes)
200 ml coconut milk (I use light coconut milk)
Salt and pepper to taste
1 red (bell) pepper chopped into bitesize pieces (See Note 2)
1 green (bell) pepper chopped into bitesize pieces (See Note 2)
2 tablespoons fresh coriander leaves (US - cilantro) roughly chopped – plus extra for garnish

Metric - US Customary

Instructions

Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
Place the oil in a flameproof, ovenproof pan (see Note 3) and heat over a high heat for 1 minute. Add the diced pork and fry for 5 minutes, turning occasionally, until the pork pieces are golden brown.
Remove the pork from the pan onto a plate. Put the pan back on the heat and turn the heat right down to low.
Add the sliced onion and cook gently with the lid on for about 5 minutes, or until softened, stirring occasionally.
Add the garlic, ginger, chilli flakes, cumin, coriander, smoked paprika and garam masala, and gently fry, stirring frequently, for 1 minute. (Add a splash of water if it gets too dry.)
Add the passata, coconut milk, salt, pepper and chopped peppers, plus the fried pork, to the pan. Stir and bring to the boil.
Put a lid on the pan and place in your preheated oven (see Note 3).
Cook the curry in the oven for 2 hours 30 minutes, checking occasionally to make sure it’s not getting dry. (If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
(Alternatively transfer the curry to your slow cooker and cook for 6 hours on high or 8-10 hours on low.)
Remove from the oven and stir in the fresh coriander (cilantro).
Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.

Notes

Fatty cuts like pork belly or pork shoulder work best – I find leaner cuts dry out too much because of the long slow cooking.
Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
I use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition