Caribbean Creamy Pork Curry

method

So our first task is to get the paste done once your limes are juiced, garlic & ginger are crushed you can set all 7 ingredients into a plastic container. Add your diced pork & set into the fridge preferably overnight. Now this is an easy dish to cook once you have got your paste ready and meat marinated. Just slice your onions while the pan heats & slice your peppers while the dish simmers. I cooked this in my dutch oven on the hob but any heavy based pan will be fine.

Method for the marinade

1. juice your lime into a pestle & mortar
2. add your garlic cloves & ginger, bash to a paste
3. add your curry powder & chilli powder if using
4. add your vegetable oil & combine
5. get a plastic pot with a lid & add your spice paste
6. add yogurt and mix well

7. add your diced pork

8. give it all a very good mix
9. seal the container & set into a fridge overnight

Method for the curry

1. Heat a heavy based pan & add oil
2. once hot add your onions to soften & brown just a little

2. now add your marinated meat - have a lid to hand as it could spit at first

3. remove the lid after it settles, add salt & pepper & brown your meat pieces & spices

4. add coconut

5. add the tomatoes & combine

6. add yogurt & stir to combine

7. lower the heat cover with a tight fitting lid & cook for 30 minutes
8. check if the meat is tender, if not continue to cook for longer
9. once tender add in your peppers & cook until peppers are just softening — about 10 minutes uncovered

10. you do want to retain some crunch to the peppers adding texture to the dish
11. the curry is ready when the oil separates from the sauce

Serving suggestion for Caribbean Creamy Pork Curry:

A little squeeze of lime lifts this Caribbean Creamy Pork Curry to dizzying heights of lovelyness. It's light, tangy, creamy in texture with an aroma of tropical coconut. It goes down a treat when you want something full of Caribbean sunshine but not too spicy 🏝️🌞 :¬)