Goan Style Pork Curry Recipe

Goan curries are a tropical south east Asian-inspired dish with creamy coconut and tender pork.

This paleo-friendly goan pork curry will be a hit for the family to enjoy during the week and be different from your typical Indian curry with more freshness.

This Goan pork curry is really is one of the best, flavourful curries we, as a family have ever eaten. Pork is lovely to use over the traditional chicken or seafood goan curries eaten. Pork is rich in unique amino acids cysteine and is one of the best sources of vitamin B1, thiamine which is a crucial vitamin relating to our mitochondrias energetic demands and ability to make sex steriod hormones.

Why Cook Goan Pork Curry?

Curries make a great flavourful experience, providing rich antioxidant compounds and delivering it in a creamy warm liquid with soft falling-off-the-bone or tender meat. Who does not like enjoying a curry? IOt only gets a bad rep with the cheap, energy-laden takeaway and microwaveable version. What also makes curries great is they can be prepared and heated through before enjoying! You likely already know that curries taste better the next day after all the ingredients have timed to mingle. 

Homemade Goan Pork Curry

We enjoyed this dish as a family, and I enjoyed my silky pork curry with buttery cauliflower rice fried with spring onions. But you can, of course, use basmati rice if desired.

It is also incredible not to need either rice or cauliflower rice. You can enjoy the essence of the creamy curry and meat.

I like finishing my curries with chopped spring onion, micro greens/coriander, or standard fresh coriander (Cilantro), and a squeeze of lime juice. Toasted coconut flakes are an excellent addition for a more crunchy texture.

Goan Pork Curry Cooking Tips

To take your goan curry to the next level, try the following tips with the ingredients or cooking instructions.

• Use a fresh green chili for more heat - if you want more heat, keep the seeds in. When slicing, wash your hands afterward (don’t touch your private parts or your eyes)

• Use whole-fat coconut milk - Biona Organic is a good brand in the UK.

• Add turmeric to the mix - 1 tsp of ground powder for colors.

• Spices: Try to ground yourself at home freshly and always to source organic sources.

• For the pork. You can use the leg for a leaner experience, but the meat can dry out if you opt for a lower-carb option, so the extra fat on the shoulder would be ideal. It would take a little more time, 20% plus. The belly is a good option but contains significantly more fat. Try to source pasture-raised pork.

• Dried curry leaves should be available in major supermarkets, but you can also support ethical food stores dotted around major cities and towns.

• Try to use a homemade chicken broth or stock. It will add more depth of flavor. If not, filtered water will be fine and is not a significant problem.

Goan Pork Curry Recipe Step-by-Step

Serves: 4
Skill level: Easy
Prep time: 10 minutes
Cooking time: 1-3 hours

Ingredients

• 400ml chicken stock/bone broth

• 400g tinned chopped tomatoes or passata for nightshade sensitivities

• 400g tinned coconut milk (full fat)

• 600 grams pork leg (or shoulder/belly for more fat) - cut into 3cm cubes

• 4 small red onions, roughly chopped or grated,

• 4-5 cloves of garlic, minced or chopped finely  or grated

• 1/2 inch of fresh ginger - skin removed - grated

• 1 tsp powdered ginger 

• 1 tsp powdered turmeric

• 1 tsp powdered cumin

• 1 tsp powdered clove

• 1 tsp powdered cardamom

• 1 tbsp dried coriander leaves

• 1 tbsp garam masala- I have half finely ground and half freshly ground (it’s simply what I had available)

• 1 tsp dried curry leaves

• 1 tbsp ghee as cooking oil, or use your cooking oil of choice

• Fresh green chilli (optional)

To serve with:

• 2 fresh scallions (spring onion) - finely sliced

• 1 fresh lime - juiced and zest

• 2 tbsp toasted coconut flakes

How to Cook Goan Pork

1. Melt 1/2 of the ghee and toast any of your spices that are not in a finely ground powder (if any)- I am toasting the garam masala and curry leaves for 3 min on medium heat, being careful not to burn. Then remove.

2. Add the pork to the pan to sear the outside of the pork meat. Sear on all sides (turning every 1 minute) on high heat. Remove. Careful not to burn, but we want those caramelized bits on the pan to add more depth of flavor.

3. Add the remaining ghee. Add the onion and garlic and fry for 5 minutes or so until softened. Then add the ginger. You will be left with a nice, thick brown, aromatic mixture.

4. Add the spices and the pork to the onion mix - allow to mix well.

5. Add your tomatoes, coconut milk, and bone broth, and leave to simmer. 

6. Top your pan with a lid and cook on low heat for 1 - 2.5 hours. This slow cooking will allow for tender meat and plenty of curry juices to enjoy with your meal.

7. Serve with cauliflower rice or basmati rice.

Goan Pork Curry Nutritional Value (per serving)

CALORIES: 483
PROTEIN: 38
CARBS: 22
FAT: 27
FIBER: 2.7
VITAMIN B1: 0.9MG
VITAMIN B2: 0.7MG
VITAMIN B3: 12.5MG
VITAMIN B5: 1.4MG
VITAMIN B9: 26UG
VITAMIN B12: 1UG
CHOLINE: 126MG
VITAMIN A: 28UG
RETINOL: 27.4UG
VITAMIN C: 8MG
VITAMIN D: 0.4IU
VITAMIN E: 0.3MG
VITAMIN K: 1UG
CALCIUM: 40MG
COPPER: 0.3MG
IRON: 2MG
MAGNESIUM: 56MG
MANGANESE: 0.4MG
POTASSIUM: 853MG
SELENIUM: 42UG
ZINC: 5MG
OMEGA 3: 0.1G
OMEGA 6: 1.2G