Monday 26 November 2018

Sticky pork curry

Sticky pork curry
  • 500g cubed pork 
  • 3 tbsp light brown soft sugar
  • 3 tbsp fresh lemon juice
  • 4 tbsp dark soy sauce
  • 6 fresh kaffir lime leaves or 10 dried leaves
  • 2 tbsp sunflower oil
  • 10 smallish shallots, finely diced
  • 25g of fresh ginger, peeled and finely chopped
  • 4 garlic cloves, finely sliced
  • 2 red chillies, trimmed and finely chopped
  • 2 tbsp Massaman curry paste
  • 1 litre of cold water
  • 3 tbsp runny honey
  • Freshly ground black pepper
  • 2 spring onions finely sliced
  • Handful of plain toasted peanuts 
Place the pork into a bowl, add the sugar, soy sauce, lemon juice and lime leaves, season with black pepper, stir and then set aside for half an hour.

Heat the oil in a large casserole dish (one with a lid).  Fry the shallots over a medium heat for 5-10 minutes until softened and little browned.  Add the garlic, ginger and chilli, fry for a couple of minutes, stirring constantly.  Spoon the curry paste into the pan, mixing well and fry for a further minute.  Stir in the pork and the marinade and cook for 5-10 minutes until the pork is lightly coloured on all sides.

Pour the water into the dish, stir well and bring to a simmer.  Place the lid onto the casserole dish and place into a preheated oven (180 degrees) and leave to cook for a couple of hours.  Carefully remove the dish from the oven (there will still be a fair bit of liquid), remove the lid and place the dish on a medium heat on the hob, you want the curry sauce to bubble and thicken, this could take a further 20-30 minutes,  as the sauce thickens, add the honey.  Keep stirring until the pork is thickly coated and glossy looking, serve with rice and top with the spring onion slices and peanuts.

This recipe is adapted slightly from a Hairy Bikers recipe and feeds two comfortably.  I have to say this recipe is a keeper, so much flavour!  I did have some concerns about the liquid and certainly this would not have turned out as it did in the hour the recipe suggested it should cook for!  This is now one of my new favourite curries, try it, you won't be disappointed.  Whilst we like a bit of heat, you can adjust the level of chilli according to taste.


  1. This is easy to cook and absolutely delicious. I cut back on the chillis as I'm not keen on heat but there was no reduction in flavour. This has become a firm favourite meal. Yummy!

  2. Just cooking this one again. One of our favourites!