Making a curry from scratch can be a labour of love, roasting and grinding whole spices, making and cooking off spice pastes and nursing the dish through the cooking process. This pork curry recipe is simple firstly because it uses shop-bought spice pastes and secondly, you cook it in a slow cooker. It’s packed full of flavour and the meat is as tender as you can imagine.
I use Patak’s spice pastes, simply because that is the brand that my local supermarket stocks but I’m sure other brands may work just as well. I find the mix of 2/3 Korma and 1/3 Madras is ideal.
Be careful not to add too much salt at the start. Shop-bought spice pastes are quite salty to start with. You can always add more salt later but you can’t take it away!
My slow cooker has three settings – low, medium and high. I find I get the best results if I start it off on medium for one hour and then turn the heat down to low for the rest of the cooking time. If you don’t have a medium setting, just cook it on low from the start.
4 tablespoons vegetable oil
1.5kg pork neck (or shoulder), cubed (I get my butcher to do this for me)
3 onions, sliced
4 garlic cloves, peeled and very finely chopped or grated
2 heaped tsp ground ginger
1 tsp ground cinnamon
1 very generous pinch of dried chilli flakes
1 tablespoon ground black pepper
1 x 165g jar of Patak’s Korma Spice Paste
½ jar (approx. 80g) Patak’s Madras Spice Paste
1 x 400ml tin coconut milk
1 x 400g tin chopped tomatoes (I use Mutti pulped tomatoes)
1 chicken stock cube dissolved in 100ml of boiling water
Salt to taste
Cayenne chilli powder (optional)
Heat the oil in a wide based pan then brown the pork in batches, using a slotted spoon to remove each batch to a bowl once it is browned. Once all the pork has been browned, add a little more oil to the pan if needs be then slowly soften and brown the onions, approx. 20 minutes. Add the garlic and stir fry for 1 minute. Add the ginger, cinnamon, chilli flakes and black pepper and stir fry for another minute, making sure the spices don’t catch.
Add all of the other ingredients except for the cayenne, return the pork to the pan and bring it all up to a gentle simmer.
Transfer the mixture to a slow cooker and cook on low for 8 hours. At the end of that time you may find a lot of oil has risen to the surface (the amount will depend on how fatty your pork was). Skim off and discard the oil, then give everything a good stir. Taste the sauce and adjust the seasoning adding salt if needs be and adding cayenne pepper if you want to crank up the chilli heat.
If the sauce is too runny, turn the heat on your slow cooker up to high and continue to cook uncovered until it has reduced sufficiently. I find this generally takes about an hour. Once the sauce is the right consistency, put the lid back on the slow cooker, turn the heat down to low and leave it to continue cooking until you are ready to serve. I typically cook this dish for about 10 hours in all.