Pork and Ginger Stew

    (11)
    6 hours 20 minutes

    The pork is slowly stewed in its own juices to create extremely tender pork. It cannot be rushed; allow time for the meat to tenderise during cooking.


    8 people made this

    Ingredients
    Serves: 4 

    • 800g pork loin, fat trimmed off, cut into 2cm cubes
    • 1/2 lime, juiced
    • 2 tablespoons mild curry powder
    • 2 tablespoons all purpose seasoning
    • 5 tablespoons sunflower oil
    • 425ml vegetable stock
    • 1 medium onion, diced
    • 2cm ginger, finely diced
    • 2 red chillies, diced, seeds included
    • 2 garlic cloves, diced
    • 1/2 teaspoon ground allspice
    • 1/2 red capsicum, coarsely diced
    • 1/2 green capsicum, coarsely diced
    • 2 spring onions
    • 2 tablespoons parsley, diced
    • 2 tablespoons coriander, diced
    • 1 pinch salt and pepper, to taste
    • 2 medium waxy potatoes, diced
    • 4 servings cooked basmati rice

    Directions
    Preparation:20min  ›  Cook:2hours  ›  Extra time:4hours marinating  ›  Ready in:6hours20min 

    1. Put pork into large bowl and cover with lime juice, curry powder and all purpose seasoning. Rub the ingredients well into the pork with your hands then refrigerate for minimum of 4 hours; preferably overnight.
    2. Heat oil in a large non-stick casserole dish or saucepan and add the pork chunks. Toss the pork to cover with oil and put lid on. Turn the heat down to minimum and leave to gently fry for 45 minutes. This allows the pork to sweat and cook within its own juices. Check regularly to ensure the meat isn't burning or sticking to the base of the casserole dish.
    3. Place the remaining ingredients into the casserole dish except the potato and rice. Bring to the boil stirring regularly then replace the lid and turn the heat right down again.
    4. Keep the casserole dish gently simmering for about another hour until the meat is tender. Stir often to help prevent sticking. When the meat is done add the potato and raise the temperature slightly. Cover again and cook until the potato has softened and absorbed most of the gravy.
    5. Whilst the potato is cooking add the rice to a saucepan of water and boil as per instructions. Alternatively steam the rice if preferred.
    6. Season to taste before serving the curry on a bed of rice.
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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (10)

    by
    6

    What a great curry  -  13 Oct 2011  (Review from Allrecipes UK & Ireland)

    by
    4

    Excellent Recipe. You must do it!  -  06 Mar 2012  (Review from Allrecipes UK & Ireland)

    by
    3

    Nice and easy to make, and I found it yesterday, whilst looking for a recipe for today, so was able to give the marinade a full 30 hours to work its magic. Very tasty, though I thought quite mild, next time I cook it(and there will definitely be a next time) I'll increase quantity of ginger and chili I use. The one thing I did not like was that the sauce was thin, next time I'll thicken it with cornflour or instant mashed potato. The one change I made was using belly of pork, I know it is unhealthy but slow cooked belly that melts in your mouth is my idea of heaven. Aerved the curry with steamed jasmine rice and a side dish of pak choy stir fried with garlic in mustard oil and then quickly braised with a bit of stock and some quartered cherry tomatoes.  -  19 Sep 2013  (Review from Allrecipes UK & Ireland)

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