15 mins | JUICY & TENDER pork curry
A staple in our home was a rich and fatty pork curry that was always served up with a plate of fluffy white rice. This is a rich, slow cooked, pork curry that is a mild spice with a touch of sweetness.
This was one of my mom’s specialties, and she’d whip it up whenever we were all tired of the same old chicken routine. Mom used to swear by the fatty cuts of pork to really amp up the flavour with all that oil and fat, but I’ve found myself leaning towards a leaner pork loin instead.
This recipe starts with a straightforward marinade of dry spices including chilli powder, paprika, and curry powder. But here’s where the magic happens: we toss in some freshly chopped lemongrass and a special ingredient Garcinia cambogia; or as we like to call it ‘Goraka’ This small pumpkin-like fruit is native to India and has an acidic and fruity taste similar to tamarind. Adding this to the marinade infuses the pork with a tart and tangy flavour, adding a unique twist to every bite.
For that melt-in-your-mouth goodness, we’re throwing in a bit of soy sauce and white vinegar. I’m all about adding a splash of vinegar to any marinade—it kicks up the flavor of everything else and keeps the meat nice and juicy. Then, we’re cooking it up in coconut oil with some fresh curry leaves to really round out the dish.
TIPS & TRICKS
Goraka, can be difficult to find in most western grocery stores so I recommend going to your local south asian or Tamil grocery store as they will definitely carry them. Make sure to soak it in a few tablespoons of warm water for a few mins to make it soft and easily blendable into the marinade.
Pork Curry | ūru Mas Kariya
Description
An easy and rich pork curry that can be ready in 15 mins. This dish uses a straightforward, yet flavour packed marinade which includes hints of tart and tang from Sri Lankan Goraka seeds.
Ingredients
MARINADE
TO COOK
Instructions
- Start by soaking Goraka seeds in a few tablespoons of warm water until they soften up nicely.
- In the meantime, slice up the pork loin into 1’’ cubes and toss them into a bowl.
- For the marinade, mix together salt, pepper, chilli powder, paprika, curry powder, vinegar, soy sauce, crushed cinnamon sticks, softened Goraka seeds and finely chopped lemongrass.
- Let the pork soak up all that flavour in the fridge for at least 4 hours or overnight if possible.
- In a skillet, heat up coconut oil and throw in marinated pork. Let it simmer over medium heat for 10 mins.
- Toss in curry leaves, and mix thoroughly. If meat is sticking to the pan, just add a splash of water.
- Cook for another 5 mins or until pork is fully cooked through.
- Top with some fresh lemongrass and you’re to serve!
