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