I first had this at my parent’s friend’s house during Deepavali and instantly, I loved it. It’s definitely not like your usual curry. It’s pork, for one, and it’s not similar to the rich and heavy gravy that you usually get when having curry. It is my idea of a healthier curry! There is no coconut milk added, and you don’t even need to add water! Amazing huh?
I made my mum ask Aunty Lata for the recipe so that she could cook it for us on a regular basis. haha Last year when she came, she cooked it for us for dinner one night and it was perfect for a cold winter night! There and then, I asked her to tell me the recipe verbally while I recorded it down. I stashed it in one of the boxes with my other recipes and forgot all about it!
I was looking for a winter warmer recipe (in Autumn, I know) cause it’s been s0 cold these couple of days and found it folded and clipped in between my food magazines. So I decided to give it a shot and I was so glad I did! It was spicy and tangy and just went so well with quinoa! Of course, it would be awesome with roti and steamed rice too!
I decided to do a step by step photo-recipe so that you will be able to get this dry pork curry on your dining table without much hassle and too much thought! I do hope you all will enjoy!
Aunty Lata’s Dry Pork Curry
400g pork, sliced (I used the shoulder, with the skin and fat trimmed)
2 tbs curry powder (I used Baba’s meat curry powder)
3 cloves of garlic, finely chopped
2 tsp dark soy sauce
1 tsp ground white pepper
1 tomato, diced
2 tbs olive oil
1 onion, diced
1 star anise
1 tbs curry leave (I used dried, you can use fresh ones if you have)
1-2 tsp garlic salt
1) Marinade the pork in a tupperware with the curry powder, dark soy, garlic and tomato. Mix it till it’s well combined and let it marinade for at least 2 hours. Would be even better overnight!
2) In a large saucepan, heat 2 tbs of olive oil on medium-high heat and add the star anise and fry till fragrant. Add the onions and curry leave and fry till the onions soften.
3) Pour in the marinated pork and fry till the pork is cooked.
4) Lower the heat to low-medium and cover the pot, allowing it to simmer for about 30 mins. DO NOT add any water to the pot as the tomatoes and the pork itself would provide sufficient liquid through the cooking process!
5) Lift the lid and allow it to simmer for a further 15 mins, giving the liquid time to evaporate and thicken the curry.
Serve with quinoa or steamed white rice and ENJOY! (:
So what is your favourite kind of curry? Share with me! (: