Meg’s Kashmir Pork Curry

Kashmir pork curry

Sent to us by Meg Jones of Wauchope NSW. Meg loves experimenting with pork and this is one of her favourites. The sweet taste of the pork is accentuated and goes well with tropical chutney as a side. Thanks Meg, a truly tasty meal.


1 tsp oil
750 gm pork, diced, trimmed
1 onion, sliced
4 tbsp garlic, chopped
1 tbsp ginger, chopped
3 tsp chilli, diced
1 stem lemongrass, sliced fine
425 gm can tomatoes, diced
1 tsp sugar
1 tsp turmeric
1 tbsp soy sauce
2 tsp fish sauce
1 cup water

Cooking Instructions

  1. In mixing bowl combine pork, sugar and turmeric.
  2. Add soy and fish sauce, stand for 30 minutes.
  3. Heat oil in large inner pot and lightly sauté lemongrass, onion, garlic, ginger and chilli.
  4. Add pork mixture to pot, turning constantly to brown pork on all sides.
  5. Add water and tomatoes to pot, stir well and bring pot to boil. Simmer for 25 minutes, lid on.
  6. Transfer pot to Ecopot, with lid on.
  7. Cooking time 4 hours.

HINT … Serve with your favourite side of tropical relish and a side of steamed rice.


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