Name: Roasted Pork Curry: A Delicious and Easy Recipe
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 115 min
Yield: 6-8 servings
Ingredients: 2 lbs pork shoulder, cut into 1-inch cubes; 2 tablespoons vegetable oil; 1 large onion, chopped; 4 cloves garlic, minced; 1-inch piece of ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 1/4 teaspoon cayenne pepper (optional, for heat); Salt and black pepper to taste; 2 tablespoons vegetable oil; 1 large onion, chopped; 4 cloves garlic, minced; 1-inch piece of ginger, grated; 2 tablespoons red curry paste (adjust to taste); 1 (13.5 oz) can coconut milk; 1 (14.5 oz) can diced tomatoes, undrained; 1 cup chicken broth (or vegetable broth); 1 tablespoon fish sauce (optional, for umami); 1 tablespoon soy sauce; 1 teaspoon brown sugar (or palm sugar); 1 lime, juiced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 (15 oz) can chickpeas, drained and rinsed (optional); Fresh cilantro, chopped, for garnish; Cooked rice, for serving

Roasted pork curry, a symphony of savory flavors and tender textures, is about to become your new favorite comfort food! Imagine succulent pieces of roasted pork, infused with smoky notes, swimming in a rich, aromatic curry sauce. Are you drooling yet? I know I am just thinking about it!

While curry's origins are deeply rooted in the vibrant culinary traditions of India, this particular variation, roasted pork curry, often reflects regional adaptations and fusion influences. In some Southeast Asian countries, the addition of roasted meats to curry dishes is a common practice, adding a depth of flavor and textural contrast that elevates the entire experience. It's a testament to how culinary traditions evolve and adapt, creating something truly unique and delicious.

What makes this dish so irresistible? It's the perfect balance of flavors – the savory pork, the fragrant spices, and the creamy coconut milk (if you choose to include it). The roasting process adds a wonderful depth of flavor to the pork, creating crispy edges and juicy insides. People love this dish because it's both satisfying and comforting, perfect for a cozy night in or a special occasion. Plus, it's surprisingly easy to make, making it a weeknight winner! So, let's get cooking and create a culinary masterpiece that will tantalize your taste buds!

Ingredients:

For the Roasted Pork:

2 lbs pork shoulder, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste

For the Curry:

2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons red curry paste (adjust to taste)
1 (13.5 oz) can coconut milk
1 (14.5 oz) can diced tomatoes, undrained
1 cup chicken broth (or vegetable broth)
1 tablespoon fish sauce (optional, for umami)
1 tablespoon soy sauce
1 teaspoon brown sugar (or palm sugar)
1 lime, juiced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 (15 oz) can chickpeas, drained and rinsed (optional)
Fresh cilantro, chopped, for garnish
Cooked rice, for serving

Roasting the Pork:

Roasting the pork before adding it to the curry adds a depth of flavor that you just can't get any other way. It's a little extra effort, but trust me, it's worth it!

Prepare the Pork: Preheat your oven to 400°F (200°C). Pat the pork shoulder cubes dry with paper towels. This helps them brown nicely.
Season the Pork: In a large bowl, toss the pork with 2 tablespoons of vegetable oil, chopped onion, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, cayenne pepper (if using), salt, and black pepper. Make sure the pork is evenly coated with the spices.
Roast the Pork: Spread the seasoned pork in a single layer on a baking sheet. Roast for 30-40 minutes, or until the pork is browned and slightly crispy on the edges. Turn the pork halfway through to ensure even browning. The internal temperature should reach at least 190°F (88°C) for the pork to be tender. Don't worry if it seems a little tough at this point; it will become incredibly tender as it simmers in the curry.

Making the Curry:

While the pork is roasting, you can start preparing the curry base. This is where all the delicious flavors come together!

Sauté the Aromatics: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant, being careful not to burn the garlic.
Add the Curry Paste: Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This helps to bloom the spices and release their full flavor. If the paste starts to stick to the bottom of the pot, add a splash of coconut milk to deglaze.
Add the Liquids: Pour in the coconut milk, diced tomatoes (undrained), and chicken broth. Stir well to combine.
Season the Curry: Add the fish sauce (if using), soy sauce, and brown sugar. Stir until the sugar is dissolved. Bring the curry to a simmer.

Combining and Simmering:

Now it's time to bring everything together and let the flavors meld. This is where the magic happens!

Add the Roasted Pork: Once the pork is roasted, add it to the simmering curry. Stir to coat the pork with the sauce.
Simmer the Curry: Reduce the heat to low, cover the pot, and simmer for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more tender the pork will become and the more the flavors will develop. If the curry becomes too thick, add a little more chicken broth.
Add the Vegetables: During the last 20 minutes of simmering, add the sliced red and green bell peppers and the drained and rinsed chickpeas (if using). This will allow the peppers to soften slightly while still retaining some of their crispness.
Finish the Curry: Stir in the lime juice. Taste and adjust the seasoning as needed. You may want to add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.

Serving:

Finally, it's time to enjoy your hard work! This curry is best served hot, over a bed of fluffy rice.

Serve: Serve the roasted pork curry hot over cooked rice.
Garnish: Garnish with fresh cilantro.

Tips and Variations:

Spice Level: Adjust the amount of red curry paste and cayenne pepper to your liking. If you prefer a milder curry, use less curry paste and omit the cayenne pepper.
Vegetables: Feel free to add other vegetables to the curry, such as potatoes, carrots, or eggplant. Add them along with the bell peppers.
Meat: While this recipe calls for pork shoulder, you can also use other cuts of pork, such as pork loin or pork tenderloin. Just be sure to adjust the cooking time accordingly. You can also substitute chicken or beef.
Coconut Milk: Full-fat coconut milk will give you the richest and creamiest curry. However, you can use light coconut milk if you prefer.
Make Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits.
Freezing: This curry can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Serving Suggestions: Serve with a side of naan bread or roti for dipping into the curry.

Enjoy!

Conclusion:

This isn't just another curry recipe; it's an experience. The deep, savory flavors of the roasted pork, combined with the aromatic spices and creamy coconut milk, create a symphony of taste that will leave you craving more. Trust me, once you try this roasted pork curry, you'll understand why I'm so passionate about it. It's the perfect balance of comfort food and culinary adventure, and it's surprisingly easy to make, even on a busy weeknight. Why is this a must-try? Because it elevates the humble curry to a whole new level. Roasting the pork beforehand adds a depth of flavor that you simply can't achieve with traditional methods. The caramelization on the outside of the pork creates a beautiful crust that contrasts perfectly with the tender, juicy meat inside. This, combined with the rich and fragrant curry sauce, makes for a truly unforgettable dish. It's a guaranteed crowd-pleaser, whether you're serving it to family, friends, or even just yourself! But the best part is, this recipe is incredibly versatile. Feel free to experiment with different vegetables. I love adding bell peppers, zucchini, or even some roasted sweet potatoes for a touch of sweetness. For a spicier kick, add a finely chopped chili pepper or a dash of chili flakes to the curry paste. If you're not a fan of coconut milk, you can substitute it with heavy cream or even Greek yogurt for a tangier flavor. Serving suggestions? Oh, the possibilities are endless! I personally love serving this roasted pork curry over a bed of fluffy basmati rice, garnished with fresh cilantro and a squeeze of lime juice. It's also fantastic with naan bread for soaking up all that delicious sauce. For a lighter option, try serving it with quinoa or cauliflower rice. And if you have any leftovers (which I highly doubt!), they're amazing in tacos or even as a filling for empanadas. Don't be intimidated by the roasting process. It's actually quite simple and requires minimal effort. Just toss the pork with some olive oil, salt, and pepper, and let the oven do its magic. While the pork is roasting, you can prepare the curry sauce, so everything comes together seamlessly. I truly believe that this roasted pork curry will become a staple in your recipe repertoire. It's a dish that's both comforting and exciting, and it's sure to impress anyone who tries it. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I'm so excited for you to try this recipe! And I'd love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. Happy cooking!