Curried pork casserole with sweet spices

Curried pork casserole with sweet spices

Dean Cambray

I’m pretty sure that my fondness for curries dates back to my early childhood in Malaysia. We had an Indian nanny who often did the cooking, and my brother and I grew to love spicy food from a young age. Pork neck is really well suited to this sort of slow-cooked dish, as it is threaded with lots of connective tissue that melts to make the meat succulent and juicy. This is a mild curry that will suit people who don’t like chilli. I find that the sweetness of the raisins, brown sugar and apple cider works brilliantly with curry flavours. Serve with boiled rice and cool minted yoghurt.


Quantity Ingredient
2 medium onions, diced
4 garlic cloves, sliced
2 tablespoons ginger, grated
1 small bunch coriander, roots and stems chopped, (reserve the leaves for garnish)
1kg pork neck, diced
freshly ground black pepper
3 tablespoons olive oil
2 tablespoons curry powder
2 sticks cinnamon
2 cloves
pinch saffron
2 tablespoons sherry vinegar
2 cups apple cider
2 cups good quality chicken stock or water
1/4 cup brown sugar
1/4 cup raisins
500g potatoes, peeled and cut into 3 cm dice
1 lime, juiced
3 spring onions, finely sliced


  1. Place the onion, garlic, ginger and coriander roots and stems into a liquidizer and blend to a purée.
  2. Season the pork with salt and pepper. Heat the oil in a large, heavy-based casserole over a medium heat. When the oil is hot, brown the pork in batches, so that the heat stays high. Transfer the browned pork to a plate.
  3. Add the onion purée to the casserole with the curry powder, cinnamon, cloves and saffron. Lower the heat and sauté for 5 minutes until the paste is fragrant. Return the pork to the casserole and add the vinegar, cider and stock. Stir in the sugar, then add the raisins and potatoes to the casserole and stir well. Bring to the boil, then lower the heat to a simmer and cover the pan. Cook gently for 1½ hours, after which the pork should be lovely and tender.
  4. When ready to serve, squeeze on the lime juice and garnish with the reserved coriander leaves and spring onions.
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