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Trinidadian Pork Curry

Trinidadian Pork Curry
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.

Submitted by: Roger from Chicago, IL
Yield: 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.

More About This Recipe

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

If you enjoyed this recipe, check out more curry recipes here.


Based on 4 reviews

Customer Reviews

Susan L

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 soup… would not believe how wonderful the taste becomes!!!!!!

Larry J

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.

Donna A

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

Gabrielle K

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.

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