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