Packed with bold flavour and slow cooked over 8 hours, this deliciously hearty peppered pork curry will bring warmth and comfort to your table.
Short on time? We’ve also included the method for cooking this in a pressure cooker – it takes just 45 minutes.
Ingredients
Method
Combine pork, onion, garlic, ginger, sugar, spices, stock, tomatoes and half the yoghurt in a 5-litre (20-cup) slow cooker. Cook, covered, on low for 8 hours.
Discard cinnamon stick. Add spinach and remaining yoghurt to cooker. Cook, uncovered, on high for 5 minutes or until spinach wilts. Season to taste.
Serve curry topped with extra yoghurt and coriander leaves.
Key ingredients
- Boneless pork shoulder: Ideal for slow cooking, it becomes tender and absorbs rich curry flavours beautifully.
- Fresh ginger: Adds a warm and zingy kick.
- Brown sugar: To balance the spices and enhance caramelisation.
- Cinnamon stick: Infuses a sweet-spicy aroma.
- Ground cumin: This earthy, nutty spice is a staple in curry blends.
- Ground fenugreek: Adds a slightly bitter, maple-like flavour.
- Ground cardamom: It has a sweet, floral aroma.
- Greek yoghurt: Adds creaminess and tang to balance the heat.
- Baby spinach leaves: This nutritious vegetable add freshness and vibrant colour.
- Fresh coriander leaves: The perfect garnish.
Can you freeze pork curry?
Yes, this peppered pork curry can be frozen at the end of step 1. Simply allow it to cool completely, transfer to airtight containers, and freeze for up to three months.
When ready to enjoy, thaw in the refrigerator overnight and reheat on the stove until piping hot, adding the spinach and yoghurt in step 2.
What goes well with peppered pork curry
Serve this curry with steamed rice and warmed roti bread.
How to make pork curry in a pressure cooker
- Heat half the oil in a 6-litre (24-cup) pressure cooker. Cook pork, in batches, until browned all over. Remove pork from cooker.
- Heat remaining oil in cooker. Cook onion, garlic and ginger, stirring, until onion softens. Return pork to cooker with sugar, spices, stock and tomatoes. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 25 minutes.
- Release pressure using the quick release method. Remove lid. Stir in spinach to cooker until wilted. Season to taste. Serve curry topped with yoghurt and coriander leaves.
Note: If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure; your cooker will automatically stabilise itself. Always check the manufacturer’s instructions before using your pressure cooker.
