Slow Cooked Pork Curry

Prep time 15 minutes Cook time 1 hour 45 minutes

Serves 4 people

Recipe by Adrian Richardson.



  • 700g pork shoulder, diced
  • 2 tablespoons curry powder
  • Salt & pepper
  • 1 brown onion, thick strips
  • 1 bulb garlic, cloves crushed
  • 2 tablespoons grated ginger
  • 4 red chillies, roughly chopped
  • 2 green chillies, roughly chopped
  • Kaffir lime leaves
  • Extra virgin olive oil
  • 2 teaspoons soy sauce
  • 4 tablespoons curry paste
  • 2 tablespoons tamarind paste
  • 2 tablespoons coconut sugar
  • 1 bunch spring onion
  • 1 bunch coriander
  • 400ml coconut milk
  • 500ml stock of choice


  1. 1.
    In a large bowl coat the pork pieces in curry powder, salt and pepper. Ideally leave it to marinate for 1 hour, or even better overnight
  2. 2.
    Pour a good splash of extra virgin olive oil into a hot pan over medium-high heat, enough to cover the base of the pan. Add the pork and brown. Try not to overcrowd the pan, you can do this step in stages
  3. 3.
    Add 2 tablespoons of extra virgin olive oil to another hot pan over medium-high heat, saute garlic, ginger, onion and chillies for a few minutes over medium heat. Add the curry paste to the pan and fry for a few minutes. Add spring onions and coriander and stir through before pouring into the pork pan. Add coconut sugar, tamarind paste, soy sauce, coconut milk and stock. Ensure all of the pork is covered, add a little water or more stock if you need more liquid
  4. 4.
    Place the lid on the pot and simmer for 1 hour 15 minutes