Pork Curry

Pork Curry ala-Iska

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The first school term break of the year is over and the cooking marathon as well.  I will be back to cooking full on only for dinner and savoring leftovers for lunch.  Early mornings are back prepping packed meals and snacks for the boys.  Oh yeah, life is awesome.

Pork Curry

Anyhoo, I am sharing my basic no-fuss curry recipe that I use with either pork or chicken and is always a hit with my boys.

Pork Curry


Pork Curry ala-Iska
Recipe type: Main
Cook time: 
Total time: 
Serves: 3-4
  • 500g rindless pork belly, cut into bite-size pieces
  • A thumb of ginger, sliced thinly and smashed to release flavor
  • 2 tbsp. good quality (mild) curry powder
  • 1 large potato, cut into wedges
  • Approx. 1 ½ cup chicken or beef stock
  • 1 small red capsicum, diced (optional)
  • Approx. ½ to 1 cup coconut milk or cream
  • Approx. 2 tbsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 chili, chopped (optional)
  • A handful of coriander sprigs (omit if you're a coriander-hater)
  1. Heat about 2 tbsp. of oil in a deep saucepan while slicing ginger. Then throw them into the saucepan and cook over low heat until aromatic. In the meantime, prepare cutting the pork.
  2. When done, add pork over medium heat and toss until browned. In between tossing, peel and cut potatoes.
  3. Add curry powder and toss to coat pork evenly for about a minute. Add fish sauce and sauté for a minute. Add potatoes and cook for another minute.
  4. Add stock and cover with a lid. Bring to boil then simmer for about 15 minutes. Add coconut cream and continue to cook for another 15 minutes. Add the capsicums before the last 5 minutes. If potatoes are cooked after 20 minutes of cooking time, scoop them out and set aside.
  5. When pork is tender and the sauce is creamy, add brown sugar (and chili for a little kick). Stir and cook for another minute with the lid on. Turn off the heat. Taste. Season with fish sauce if necessary.
  6. Transfer to a serving bowl. Add coriander sprigs and stir to combine. Scoop over steamed rice and garnish with more coriander sprigs. Om nom nom nom.
45 minutes of cooking time includes preparation time.

Pork Curry

I just love my pork with a bit of melt-in-you-mouth fat.  And lots of coriander.

Pork Curry


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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

5 thoughts on “Pork Curry ala-Iska

  1. I love curry with rice, and have been hooked on eating both on my Fridays. :) I’d love to prepare curry, but the strong aroma clings for days in my apartment. hehe

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