Potato Pork Curry Recipe
Savoury, rich and with the just right amount of heat, this thick Potato Pork Curry is easy to make and very delicious. Fragrant with lots of blended herbs and an umami-kick from shrimp paste, it pairs well with fluffy white rice. It can also be made ahead and frozen in batches to enjoy throughout the week!
Equipment
- Sharp Kitchen Knife
- Chopping Board
- Kitchen Shears
- Stainless Steel Pan
- Turner
Ingredients
- 1.5 kg pork ribs, washed and cleaned
- 3/4 tbsp salt
- 150 ml cooking oil
- 900 g potatoes, peeled, cut and washed
Curry Paste
- 4 candlenut
- 25 g ginger, peeled
- 20 g turmeric, with the skin left on
- 50 g red chilli, fresh
- 60 g garlic, peeled
- 200 ml water, for easy blending
- 40 g shrimp paste, belacan, optionally toasted
- 220 g shallot, peeled and washed
- 200 g chilli paste, homemade
Curry Gravy
- 65 g palm sugar
- 100 ml tamarind water, concentrated
- 1/4 tbsp salt, optional, to taste
- 600 ml water
Instructions
- Marinate the pork ribs evenly with 3/4 tbsp salt in two batches. Set it aside.
- Blend the candlenuts, ginger, turmeric, fresh chillies, garlic, shrimp paste, chilli paste and water together until fine and even in colour.
- In a stainless steel pan over medium heat, add all the cooking oil. While the oil is still cold, add the blended curry paste, scraping all of it into the pan. Stir until well-combined, for about 30 seconds, before adding palm sugar and concentrated tamarind water. Continuously stir until the gravy has thickened significantly, for about 20 minutes.
- After 20 minutes, add the marinated pork ribs to the pan. Stir them into the curry paste, coating them generously.
- Top the ribs with the potatoes. Cover the pan and braise for 10 minutes.
- After 10 minutes, turn the pork ribs and coat the potatoes with the curry paste. Cover the pan and let it braise for another 20 minutes. Make sure to turn the ribs and potatoes every 5 minutes or so.
- After 20 minutes, the juices from the ribs and potatoes have been released into the pan. Add 600ml of water for added gravy. Stir to combine, and cover the pan. Braise them for about 1 hour, turning the ribs occasionally.
- After 1 hour, test the tenderness of the potatoes and ribs. If they can be easily pierced with a fork, they are ready.
- Taste and adjust as preferred.
- Switch off the heat. Let the Potato Pork Curry rest in the pan for 2-3 hours, or overnight, for the flavours to seep into the meat.
Notes
Tips
- Marinating the ribs in two batches helps to spread the salt evenly.
- I blended my curry paste in 2 parts as my blender is quite small. It also required additional water (200ml) for easier blending. However, all the ingredients can be blended together if the blender is powerful enough. The amount of water can also be reduced accordingly.
- Adding curry paste while the oil is still cool prevents a large, sudden oil splash. The curry paste has a lot of moisture, which will react violently with hot oil.
- Stirring the curry paste continuously reduces the frequency of splattering, and prevents the bottom of the paste from getting burnt.
- Make sure to watch the video to see exactly how I made it!
Nutrition
Calories: 692kcalCarbohydrates: 27gProtein: 31gFat: 52gSaturated Fat: 12gPolyunsaturated Fat: 8gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 135mgSodium: 767mgPotassium: 436mgFiber: 2gSugar: 9gVitamin A: 1IUVitamin C: 10mgCalcium: 73mgIron: 6mg
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