Devil’s Pork Curry

Devil's Pork Curry

Devil’s Pork Curry

As a kid, my son Daniel loved this curry. At around 8 years old, you couldn’t make it hot enough for him, then he seemed to go off chilli heat and I forgot about it for years and years.

I originally found this recipe in a Woman’s Weekly curry cookbook but I wouldn’t know what cuisine it’s supposed to come from. No matter-it’s good! It looks like a lot of ingredients, but trust me, it’s easy to make. I made it using some of the lovely pork chops from the hand reared pig that Daniel bought us.

Devil’s Pork Curry

  • 750 g diced pork
  • 1 tablespoon white vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 medium red onions, sliced
  • 1 tablespoon chopped fresh ginger
  • 2 garlic cloves, crushed
  • 12 curry leaves (dried or fresh, optional if unavailable)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon cinnamon
  • 1 teaspoon fenugreek seeds
  • 4 small red chilies, finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon chopped fresh lemongrass (or zest of 1 lemon)
  • 1 teaspoon tamarind paste (or 1 tablespoon lemon juice)
  • 2 teaspoons fish sauce
  • 1 cup beef stock
  • 1/2 cup macadamia nuts, finely chopped

    Devil's Pork Curry

    Devil’s Pork Curry


  1. Combine pork, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes.
  2. Drain, reserving liquid.
  3. Heat the oil in a large pan, stir in onions, garlic, ginger, curry leaves, sugar, cinnamon, fenugreek seeds, chillies, turmeric and lemon grass.
  4. Stir over medium heat for 5 minutes or until onions are soft.
  5. Add pork to onion mixture , stir over high heat until pork is browned.
  6. Transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts.
  7. Stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes.
  8. Remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.
  9. Serve.

* Editing to add: This was delicious-hot, but not so hot as the flavours didn’t still come through. The pork cooked up a treat-tender and moist.

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