Trinidadian Pork Curry Recipe

Average Rating:

Categories: Caribbbean, Hot and Spicy, Main Dish, Pork, Rice, Sauce, Side Dish

Submitted By: Roger from Chicago.

Trinidadian Pork Curry Notes

I found this recipe in an international cooking magazine and made it tweaking it ever so slightly. I hope this will make up for my past entry which wasn't too well received and I understand that and ask forgiveness of all my fellow curry afficianados. Trust me on this one, though, really. It is fantastic. I recently made it and every spice came from either the Spice House in Evanston or the one in Old Town.

Serves / Yields

6 - 8

Preparation Instructions

In food processor combine cilantro, green onions, garlic, parsley and thyme. Pulse to a paste. Place in a bowl with pork and mix in allspice and black pepper. Let sit in the fridge covered overnight. Next day, heat vegetable oil in a deep pot on medium high heat. While oil heats up, mix garam masala and water together in a bowl. Add to oil (beware of splatters!). Stir till this thickens slightly (about 3 to 4 minutes) then add pork and marinade. Stir fry until pork loses its pinkness. Cover and reduce heat to simmer and stew for 1 hour. Uncover and add ground cumin, habanero chili pepper and salt. (At this point I like to add another cup of warm water so it will be saucy but you can make it as dry as you like). Replace lid and simmer another 45 minutes until the pork is very, very tender. Serve with rice.

Helpful Hints

Watch out for that habanero chili pepper; don't get it in your eye!

Quick Shopping List

Allspice Berries, Whole or Ground
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt 2 ounces
Tellicherry Ground Black Pepper
30/60 Mesh (Regular Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
Garam Masala Curry Mixture, Whole Or Ground
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 2 oz.
Fleur de Sel "Esprit de Sel" French Sea Salt
5.71 oz. container
Indian Cumin Seed, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2.25 oz.
Habanero Chile Peppers, Whole Or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.

Submit Comment

Susan L. Said:

The recipe has great flavors....but I added coconut milk instead of water, and a cut up turnip and 2 carrots. Gave a smoother taste....You could also add 1/2 cup of chicken broth. I did not use rice, and servedit with naan. This made it fantastic. When you add a turnip to a stew or would not believe how wonderful the taste becomes!!!!!!

Make it Again? Susan L. would make this recipe again.

Donna A. Said:

I tried this for the first time this week and it was awesome! This is destined to become a favorite way to cook pork! :)

Make it Again? Donna A. would make this recipe again.

Larry J. Said:

A little short of amazing, but not much. I have no idea how authentic this is, but it presented a wonderfully robust complex of flavors. I served it over brown rice; next time would add black beans to the rice and maybe some baked or grilled banana or plantain. I used less than half the habanero suggested and it was still a hearty one-alarm heat.

Make it Again? Larry J. would make this recipe again.

Gabrielle K. Said:

As a native Trinidadian, I have to say that this recipe was completely "Americanized' - there are alot of things in it that we traditionally do not use in our curry dishes. As a trained culinarian, I admit that this would work on simpler palates but us "Trinis" like the heat and the spice from a hot yellow curry.

Make it Again? Gabrielle K. would not make this recipe again.