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 lemon
- 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
Direction
- Heat a small skillet over medium heat, add whole fennel, cumin, fennugreek, cloves and star anise, toasting lightly, approximately 5 minutes, or until fragrant.
- 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.
- Toss 1-inch pork cubes with kosher salt and pepper, equally coating.
- 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.
- 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.
- 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.
- Add garlic and ginger and continue to cook until all vegetables are lightly browned, an additional 5 minutes.
- Stir in tomatoes and Kosher salt, tossing to combine and heat. Wait until mixture has become dry before adding remaining ingredients, stirring to combine.
- Preheat the oven to 350 degrees.
- Add curry powder and browned pork. At this stage, you might need to divide into 2 pots to accommodate the volume.
- Cook for 1 1/2 hours at 350, stirring occasionally. At 90 minutes, reduce temperature to 250 degrees for an additional hour.
- Fish out citrus peel sand cilantro stems.
- Serve over Cilantro-Lime Coconut Rice, top with fresh cilantro leaves, Maldon sea salt, fresh lime juice and garnish with grilled pineapple slices.
- If you’ve tried this recipe, come back and let us know how it was!
