Easy Pork Curry

Hello, welcome! Today I have an Easy Pork Curry recipe that really highlights the toasty warm fragrance and flavors of Indian spices and juicy, tender pork loin. We will bloom the spices in hot oil until fragrant before sautéing onion slices and pork to create a rich and flavorful dish without coconut milk; leaving us with wonderful fresh-tasting flavors. Served with fresh tomato, cilantro and tangy yogurt, it’s a perfect weeknight meal. Let’s jump right in!

The Spices

To bring out the fragrance and the flavors of the spices, we will bloom them in hot oil just until fragrant. Gather your spices; we have fennel seeds, coriander, garam masala, turmeric, cayenne pepper, bay leaves, a cinnamon stick, fresh ginger and garlic. Mince or press the garlic cloves and grate the ginger. Measure out your spices and you can put the powdered spices in a small dish. The fennel seeds, bay leaves and cinnamon stick can hang out on their own. Set the prepped spices and aromatics aside.

Onion and Pork Prep

To prep the onion, we want to slice it into thin wedges. So, slice the onion in half from root to stem and peel off the outer papery layers. Then slice the root and stem ends off. With the halved, flat side of the onion on the cutting board, slice thin wedges going from root end to stem end.

I have about 1.5 pounds of boneless pork loin chops. I am just going to cut each chop into roughly 1-inch chunks. Give the prepped pork loin a sprinkling of kosher salt and set aside.

Blooming the Spices

We are all prepped and ready to go. In a large skillet, heat 3 tablespoons of olive oil over medium heat. When the oil is hot, add the bay leaves, the fennel seeds and the cinnamon stick to the hot oil. Stir the aromatics and let them bloom for a minute or so, just until fragrant, then add the powdered spices.

Stir the powdered spices in the oil and heat just until fragrant, about 30 seconds to one minute.

Then add the sliced onions to the spices and oil. Stir to fully coat the onions in the spice mixture and sauté the onions until they slightly soften.

Once the onions have softened slightly, add the fresh ginger and garlic to the mix and stir to fully mix. Let cook for another minute, then add the prepped pork loin to the skillet.

Pork Curry

Once you add the pork to the skillet, try to get the pork in an even layer so it’s all in contact with the surface of the skillet. Let it cook for 4-5 minutes before stirring. Then stir occasionally as the pork cooks through, about 4-5 more minutes. Pork is cooked through when it temps at 145 degrees when probed with a thermometer. Give the Pork Curry a good pinch or a few cranks of fresh cracked black pepper and stir. Taste for seasoning and add more kosher salt if needed.

Cut the heat and add about 1/4 cup of roughly chopped cilantro. Stir to mix in the cilantro and we are ready to serve. Pluck out the cinnamon stick and bay leaves before serving.

Serve over Basmati rice with fresh tomatoes, plain yogurt and chutney, if you have it.

I am out of chutney, but I do have some naan. Garnish with a few more cilantro leaves.

And that’s it! Quick, Easy Pork Curry. This dish is so comforting; the warming Indian spices are complex and the aroma is delicious. The pork is tender and juicy. Be sure not to overcook the pork. As soon as it loses its outer pinkness and feels firmer to the touch, start temping it to avoid overcooking.

I do hope you give this quick and Easy Pork Curry a try, it’s really amazingly good. So flavorful! For more Indian recipes, try One Pan Chicken Korma, or Sheet Pan Tandoori Chicken. That’s it for today, take care and be well. xo Kelly

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Easy Pork Curry

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Dinner, Main Course – Indian

By Kelly Djalali – Serves: 2

Prep Time: 20 Minutes – Cooking Time: 15 Minutes – Total Time: 35 Minutes

Easy Pork Curry highlights the toasty warm fragrance and flavors of Indian spices and juicy, tender pork loin. Serve with rice and plain yogurt.

Ingredients

• 2 tbsp. Olive Oil
• 2 Dried Bay Leaves
• 1 Cinnamon Stick
• 1 tsp. Fennel Seeds
• 1/4 tsp. Ground Turmeric
• 1 tsp. Ground Coriander
• 2 tsp. Garam Masala
• 1/2 tsp. Cayenne Pepper
• 3 Garlic Cloves, minced
• 1-inch Fresh Ginger, minced or grated
• 1 White Onion, sliced into thin wedges
• 1.5 lbs Pork Loin Chops, cut into 1-inch pieces
• Kosher Salt
• Black Pepper
• 1/4 cup Chopped Fresh Cilantro, plus more for garnish

Instructions

1

In a large skillet, heat 3 tablespoons of olive oil over medium heat. When the oil is hot, add the bay leaves, the fennel seeds and the cinnamon stick to the hot oil. Stir the aromatics and let them bloom for a minute or so, just until fragrant, then add the powdered spices.

2

Stir the powdered spices in the oil and heat just until fragrant, about 30 seconds to one minute.

3

Then add the sliced onions to the spices and oil. Stir to fully coat the onions in the spice mixture and sauté the onions until they slightly soften.

4

Once the onions have softened slightly, add the fresh ginger and garlic to the mix and stir to fully mix. Let cook for another minute, then add the prepped pork loin to the skillet.

5

Once you add the pork to the skillet, try to get the pork in an even layer so it's all in contact with the surface of the skillet. Let it cook for 4-5 minutes before stirring. Then stir occasionally as the pork cooks through, about 4-5 more minutes. Pork is cooked through when it temps at 145 degrees when probed with a thermometer. Give the Pork Curry a good pinch or a few cranks of fresh cracked black pepper and stir. Taste for seasoning and add more kosher salt if needed.

6

Cut the heat and add about 1/4 cup of roughly chopped cilantro. Stir to mix in the cilantro and we are ready to serve. Pluck out the cinnamon stick and bay leaves before serving.

7

Serve over Basmati rice with fresh tomatoes, plain yogurt and chutney, if you have it.

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