Portuguese Pork Curry

Now at last I have a working oven and stove again, and I am released from bondage to the slow cooker.  I also bought a big pile of nicely priced short-dated lean pork fillets last time I was in Halls Creek.

This is the same recipe I made earlier using beef.   It is traditionally made with pork. Here we go again, this time with tender, lean pork that will not need slow cooking. I knew this because have already tried a fillet.  Of course as usual on second goes, I had to indulge my habit of tweaking the recipe a bit. I substituted macadamia oil for olive and added garlic.  I also added a little water to keep the sauce from drying out while simmering.

This is a very pleasant hot curry.  My lips are tingling.  This recipe is certainly good with Pork or beef, and I am pretty sure it would be just as good using chicken, goat or lean lamb.


  • 400g lean pork cut into largish cubes 2-3cm.
  • 1 onion finely diced
  • 1 onion finely sliced
  • 3 Tbsp. cider vinegar
  • 3 Tbsp. macadamia oil
  • 2 bay leaves
  • 2 tsp. cumin
  • 2 tsp. turmeric
  • 1 tsp. mustard powder
  • 2 tsp. ground ginger
  • ½ tsp. cayenne pepper
  • 2 tsp. chilli
  • 1 tsp. Garam masala
  • 1 heaped tsp crushed garlic
  • More oil for frying


  1. Mix the spices, vinegar, garlic, chopped onion and macadamia oil and add to the meat, stirring to ensure each piece is well coated.
  2. Cover, refrigerate and leave to marinate for at least 6 hours, preferably overnight.
  3. Brown the sliced onion in hot oil
  4. Add the bay leaves
  5. Add the meat and spices
  6. Cook on high heat while stirring until the meat is browned
  7. Turn down the heat to a slow simmer and continue to cook, stirring occasionally until the meat is done (add a little water if necessary).





About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in Con-fusion cooking, curry, fusion, Pork, Portuguese and tagged , , . Bookmark the permalink.

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