Pork curry, slow cooked with fruit, nuts and coconut

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Pork curry, slow cooked with fruit, nuts and coconut
Pork curry, slow cooked with fruit, nuts and coconut
Servings:6 to 8 and would freeze well
Calories per serving:999
Ready in:3 hours 50 minutes
Prep. time:1 hour 15 minutes
Cook time:2 hours 35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:22nd January 2013
The pork after marinading for 4 hours in orange juice
Sprigs of thyme with the parsley and celery leaves. I forgot that I will need to separate the parsley from the celery and thyme.

A lightly spiced and fruity slow roasted pork curry.


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to garnish

Mise en place


  1. Add the flour and pork to a Lock & Lock-style box, clip on the lid and give it a really good shake to coat the meat.
  2. Using half of the oil in a frying pan, brown the meat in small batches
  3. Add the browned meat to a large casserole dish.
  4. Heat the remaining oil in the frying pan and gently saute the onions, garlic and celery for 5 minutes or until softened, if using th e celery leaves, add them with the wine, don't fry them.
  5. Add the spices, cook for a minute, then deglaze the frying pan with the white wine and add the wine and herbs to the casserole together with the remaining items.
  6. Season to taste and bring to the boil.
  7. Cover the casserole dish and cook in the oven for 2 hours 15 minutes
  8. Remove and discard the thyme twig before serving

Serving suggestions

Scatter with the nuts and parsley and serve with either cous-cous, plain boiled rice or jacket potatoes.


Stir in a sliced-up banana during the last 30 minutes of cooking for a 1970's style curry!

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

See also

Graph your Body Mass Index

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