Trinidadian Pork Curry
Rich Trinidadian pork curry with cilantro marinade, warm spices and optional habanero heat. Marinate overnight and simmer until very tender.
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
- Marinate pork in a cilantro, green onion and herb paste overnight for best flavor.
- Bloom garam masala in hot oil, then simmer the pork low and slow until very tender.
- Adjust heat and consistency by changing the habanero amount and adding or reducing water.
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.
thespicehouse.com
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.
Frequently Asked Questions
How long should I marinate the pork?
For best flavor let the pork sit in the herb-spice paste covered in the fridge overnight. If short on time, aim for at least 4 hours.
Which cut of pork works best for this curry?
Boneless pork stew meat or pork shoulder cut into 1 to 1.5 inch cubes are ideal. Avoid very lean cuts like tenderloin because they can dry out during long simmering.
How do I handle the habanero safely?
Wear gloves when cutting or measuring habanero, avoid touching your face, and wash hands and utensils thoroughly. Removing seeds and membranes lowers the heat.
How can I make the curry milder or hotter?
To make it milder reduce or omit the habanero and remove seeds. To increase heat add more habanero, a pinch of cayenne, or fresh chiles. Adjust gradually and taste as you go.
How do I make the curry saucier or drier?
For a saucier curry add warm water when you finish cooking and simmer a few minutes. For a drier result simmer uncovered so the liquid reduces until you reach the desired consistency.
How do I know the pork is done?
The pork is done when it is very tender and pulls apart easily. The recipe cooking time totals about 1 hour plus 45 minutes simmering, but if meat is not tender, continue to simmer on low until it is.
Can I swap or omit fresh herbs and spices?
Yes. If you cannot get fresh cilantro, parsley or thyme, use dried herbs but reduce the amount to about one third of the fresh quantity. You can also use a mild curry powder if you do not have garam masala, but flavor will differ.
How should I store and reheat leftovers?
Cool to room temperature, refrigerate in an airtight container for 3 to 4 days, or freeze for up to 2 to 3 months. Reheat gently on the stovetop over low heat with a splash of water until steaming hot.
How long should I marinate the pork?
For best flavor let the pork sit in the herb-spice paste covered in the fridge overnight. If short on time, aim for at least 4 hours.
Which cut of pork works best for this curry?
Boneless pork stew meat or pork shoulder cut into 1 to 1.5 inch cubes are ideal. Avoid very lean cuts like tenderloin because they can dry out during long simmering.
How do I handle the habanero safely?
Wear gloves when cutting or measuring habanero, avoid touching your face, and wash hands and utensils thoroughly. Removing seeds and membranes lowers the heat.
How can I make the curry milder or hotter?
To make it milder reduce or omit the habanero and remove seeds. To increase heat add more habanero, a pinch of cayenne, or fresh chiles. Adjust gradually and taste as you go.
How do I make the curry saucier or drier?
For a saucier curry add warm water when you finish cooking and simmer a few minutes. For a drier result simmer uncovered so the liquid reduces until you reach the desired consistency.
How do I know the pork is done?
The pork is done when it is very tender and pulls apart easily. The recipe cooking time totals about 1 hour plus 45 minutes simmering, but if meat is not tender, continue to simmer on low until it is.
Can I swap or omit fresh herbs and spices?
Yes. If you cannot get fresh cilantro, parsley or thyme, use dried herbs but reduce the amount to about one third of the fresh quantity. You can also use a mild curry powder if you do not have garam masala, but flavor will differ.
How should I store and reheat leftovers?
Cool to room temperature, refrigerate in an airtight container for 3 to 4 days, or freeze for up to 2 to 3 months. Reheat gently on the stovetop over low heat with a splash of water until steaming hot.
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…..you would not believe how wonderful the taste becomes!!!!!!
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.
I tried this for the first time this week and it was awesome! This is destined to become a favorite way to cook pork! :)
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.