Curry Pork
Mum’s curry pork is a dry curry rub we’ve come to love, and one of the most highly requested for dinners with the family.
Back home in Malaysia, we eat a lot of curry. There’s green curry, red curry, curry laksa, curry noodles, fish head curry, chicken curry, and the list just goes on. But this dish is something so different from the others, and is simply an amazing easy standalone dish to whip up in 30 mins or less (if you’re pro like mum).
If you’re wondering about the type of curry we’re using, it’s meat curry powder. Apparently both my grandma and my mum used to go to this curry store in her hometown, Malacca, and you would get a blend of curry spices according to taste (how amazing is that?). When we first moved away from home and started cooking this dish for ourselves, we got a bag of curry powder from my mum, which had no labels, no brand, nothing. So no, we don’t have a brand in mind, but I’m sure you can find a meat curry powder at the grocery store.
Ingredients
- 2 pips of garlic
- 2 shallots
- 300 grams of pork collar/shoulder
- Curry Leaves
- Curry Powder
- Salt
- Oil
Method
- Slice your pork into strips and marinate in meat curry powder. We use pork collar (or shoulder) for this recipe as we like the pork lean. However, feel free to use other cuts such as pork belly also if you like a bit of fat on your meats.
- Then, finely chop the garlic and shallots and fry them in heated oil in a shallow frying pan. When slightly browned, add the curry leaves and fry until crispy. Your kitchen will probably start to smell amazing in a bit.
- When that happens, throw in the pork and mix it in with the garlic and shallots. Add some salt to taste.
- Serve it hot paired with some vegetables on rice.
Note: If you find it a little dry and would like some ‘gravy’, add in a little bit of water. Do note that when you add the water, you have to taste and add more seasoning (salt) if needed. Personally, we have come to appreciate the dryness of the dish, but hey, it’s home cooked food. Cook to your taste.
