Pineapple Pork Curry

If you’ve never made curry from scratch before, this Pineapple Pork Curry is the place to start! So delicious, you’ll want to make it every week.

recipe
About Recipe
Pineapple Pork Curry

If you’ve never made curry from scratch before, this Pineapple Pork Curry is the place to start! So delicious, you’ll want to make it every week.

Ingredients :
  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennugreek seeds
  • 10 whole cloves
  • 2 whole star anise
  • 6 green cardamom pods
  • 6 dried lime leaves
  • 1 tablespoon crushed red pepper flakes
  • 1.2 teaspoon freshly grated nutmeg
  • 2 teaspoons turmeric
  • 2-4 tablespoons extra virgin olive oil
  • 4 pounds boneless pork butt excess fat removed, cut into 1 inch cubes
  • 2 tablespoons kosher salt
  • 1 teaspoon ground black pepper
  • 10 plum tomatoes
  • 1/3 cup extra virgin olive oil
  • 5-6 shallots thinly sliced, about 2 cups
  • 6 garlic cloves thinly sliced
  • 1 ceylon cinnamon stick
  • 1/3 cup fresh ginger grated or minced
  • 1 tablespoon kosher salt
  • 1 leaves bunch cilantro removed from stems (set aside for serving)
  • 1 5- inch strip orange peel
  • 1 5- strip lemon peel
  • 1/2 cup fresh orange juice
  • Juice of 1 lemo
  • Juice of 1 lime
  • 2 1/2 cups pineapple juice
  • 1 1/2 cups fresh pineapple chopped into 1-inch bits
  • Cilantro-Lime Coconut Rice
  • Cilantro leaves
  • Maldon sea salt or another flaky sea salt
  • Fresh lime wedges
  • Grilled pineapple slices
Directions :

  1. Heat a small skillet over medium heat, add whole fennel, cumin, fennugreek, cloves and star anise, toasting lightly, approximately 5 minutes, or until fragrant.

  2. Combine toasted ingredients with the remaining spices in a spice grinder, clean coffee grinder or small high powered food processor and pulse until mixture is a fine powder. Allow dust to settle with lid on, then place into a bowl and set aside.

  3. Toss 1-inch pork cubes with kosher salt and pepper, equally coating.

  4. In a large skillet, heat 2 tablespoons extra virgin olive oil. Cook pork in batches to be careful not to overcrowd and nicely brown. It might take you 3-4 rounds to do it all. Add additional olive oil as needed. Set pork on a paper towel lined baking sheet to drain. Set aside.

  5. Fill a medium sauce pan with water and bring to a bowl. Set a medium mixing bowl filled with ice water to the side. Working in batches, plunge tomatoes into boiling water for 30-40 seconds or until you see the skin starting to pucker. Remove, using a knife, score a small “X” on the end and place in ice bath. Repeat with remaining tomatoes. Skin should easily peel off. Coarsely chop, set aside with any tomato juice run-off.

  6. In a large oven-safe Dutch oven or heavy bottom sauce pot, heat olive oil over medium-high heat. Add sliced shallots, sautéing until soft, approximately 5 minutes.

  7. Add garlic and ginger and continue to cook until all vegetables are lightly browned, an additional 5 minutes.

  8. Stir in tomatoes and Kosher salt, tossing to combine and heat. Wait until mixture has become dry before adding remaining ingredients, stirring to combine.

  9. Preheat the oven to 350 degrees.

  10. Add curry powder and browned pork. At this stage, you might need to divide into 2 pots to accommodate the volume.

  11. Cook for 1 1/2 hours at 350, stirring occasionally. At 90 minutes, reduce temperature to 250 degrees for an additional hour.

  12. Fish out citrus peel sand cilantro stems.

  13. Serve over Cilantro-Lime Coconut Rice, top with fresh cilantro leaves, Maldon sea salt, fresh lime juice and garnish with grilled pineapple slices.

  14. If you’ve tried this recipe, come back and let us know how it was!

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