Cook the Easiest and Flavorful Indian Pork Curry in 2025
This video features the juiciest Indian pork curry recipe and its preparations. Since it is the Indian version, the curry will be mildly spicy and mixed with rich Indian spices for more taste and flavor. If you want to make pork curry at home, this video should provide you with the necessary information to get started right away. For this recipe, the shoulder cut of pork is used not only for its marbling and texture but also for its low-fat content. We can cut down the large chunk of the pork piece into smaller, more manageable cuts to make the curry more evenly balanced, less chewy, and more succulent.
Ingredients
- Pork: 1.5 kg pork curry pieces
- 2 medium-sized onions
- 8-10 cloves of garlic
- 1-inch ginger
- 2 spicy red chilies or green chilies (Change as per heat tolerance)
- ½ Tsp turmeric
- 1 tsp Kashmiri chili powder (You can use Paprika also)
- ½ tsp cumin powder
- 1 tsp black pepper
- 1 tsp meat masala (Unable to find pork meat masala, you can use garam masala instead)
- 1 can tomato (or fresh tomatoes)
- 1/2 cup chopped fresh coriander
- Salt to taste (1.5 tsp)
- 2 medium Potatoes (Optional)
Preparation of the pork
The pork shoulder, or the chunk, is cut into smaller pieces or cubes but larger than bite-size. Again, we are using 1.5 pounds of pork shoulder, but tendons and loins can also be used.
Prepare potatoes and onions.
Peel the potato, cut it into two or three pieces, and leave them in the water for some time. Take the onion, rinse it with water, and cut it into smaller pieces or chop it up.
Fry onions in the pan.
Heat the pan over high heat, then add one tablespoon of oil. In the hot oil, add two medium-sized chopped onions. Keep frying the onion until it turns golden brown. Lower the heat, or the onions will be crisped.
Star cooking the pork
Now, the pork pieces are being fried with the cooked onions. Heat the pork on high heat to kill pathogens and wait for the color to turn golden. Pork fat melts and leaves its flavors. Fry the pork in the pan for 15-20 minutes, and once it is done, cover the pan to prevent oil splatters, but not completely. Remember, the pork needs to be fried, not steamed.
Prepare Ginger, Garlic, and Chili paste.
Now that the pork is on the brown side, the onions have turned into gravy. Now, roughly press garlic, ginger, peppers, or chilies and turn them into a pan; it does not have to be neat (a mixer grind will not be needed). Now add the paste to the pork on the pan, and keep frying until you get a hint of fried garlic. Curry gets its base flavor from the ginger garlic paste, so do not be hasty.
Add Indian spices
Now we spice things up by adding Indian spices, including ½ tsp of turmeric powder, 1 tsp of Kashmiri chili powder or paprika, ½ tsp of cumin powder, 1 tsp of black pepper, 1 tsp of meat masala or garam masala, and 1.5 tsp of salt or more, according to your taste. In the low heat, stir them for a minute so that everything is immersed in the pork curry, including the aroma.
Add tomato, coriander, and hot water.
You can now add canned tomatoes or fresh tomatoes, along with 2 cups of hot water, to the pan. Heat the pan and start mixing the ingredients; then, add chopped fresh coriander leaves to the pork curry base.
Time to add potatoes
Remember the soaked potatoes; yes, add them to the curry. Potatoes are optional, but they can soak up the fat and flavor of the curry. Potatoes can enhance the taste and texture of the curry.
Simmer for 25 minutes.
You can use a pressure cooker to cook the pork. Now, cover up the pan and let the pork simmer in low heat. Simmer the pork for at least 25 minutes, or the meat will not be tender. Once you are done simmering, I am sure the pork will be succulent and melt in your mouth; meanwhile, the potato will emit all the flavors of the pork curry.
Final touch
If the gravy has too much liquid, simmer it again, but this time uncovered, for a few more minutes to reduce the sauce to the desired quantity and consistency. If you see oil floating on top of the curry, which means you have done a great job because that is a sign of a rich, perfectly cooked curry.
Nevertheless, you can adjust the recipe as needed. However, this method guarantees juicier, more succulent, and flavorful pork packed with Indian spices. Indian pork curry is neither bland nor dry but delicious and pairs well with steaming hot rice, salad, and naan. Click on the link to view the video; trust me, nothing beats the taste and flavor of Indian pork curry. So, try this recipe at home and see how it turns out.