If you’ve never made homemade curry, curry from scratch before, this Pineapple and Pork Curry is the place to start! So delicious, you’ll want to make it every week.
Pineapple and Pork Curry is a homemade curry recipe using fresh herbs and spices, tender pork, sweet pineapple, tomatoes and citrus for an amazing curry from scratch that everyone will love.
I’m going to start off being honest, this dish is going to take you the better part of a day, but it is SO worth it! I made Pineapple and Pork Curry for a dinner party.
I was serving 12 individuals, all who asked what was for dinner and had a quizzical look when I said “curry!”. They were skeptical… until they tasted the amazingness. Much like I was the first time I ate homemade curry.
The first time I had Pineapple and Pork Curry it was made by my sister’s friend, adapted from My Curry, written by April Bloomfield. She made it on a trip to Turks and Caicos and I craved it for weeks after.
Lucky for me, she sent along her adapted version of the recipe, which I in turn adapted even further.
The original recipe calls for a long list of ingredients, including fennugreek, green cardamom pods and fresh lime leaves. While it might seem excessive to order these items for one dish, I can attest that toasting, grinding and making your own curry powder is amazingly more rewarding and tasty than canned curry paste.
All ingredients are available through Amazon and can be used in other recipes. While you are there, make sure you grab Maldon sea salt, my “go-to” ingredient for just about everything!
Not having enough time for a trip to the Asian grocery store, I opted for dried lime leaves instead of fresh and cilantro stems and leaves instead of root. The original recipe also calls for lamb, which you are more than welcome to use, but in Turks she used pork and it was also cheaper and easier to find in my area.
It also called for canned tomatoes, however I stemmed and peeled my own fresh. It is really the attention to detail and special ingredients that elevates this Pineapple and Pork Curry above the rest.
I will be providing you with an adapted version to my sister’s friend and also a “simple version”. I will warn you that the simple version cuts out much of the ingredients list and tastes good, but toasting and grinding your own spices will blow your mind!
You just can’t beat fresh, really it is what sets restaurant quality foods aside from the rest. If you do go to the trouble to make this dish from scratch, double the recipe and freeze some for next time.
I served mine with Cilantro Lime Coconut Rice, but you can use any type of rice you’d like. I would suggest a starchy sticky rice so the sauce has something to stick to.
If you loved this curry recipe, check out some others with similar flavors:
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennugreek seeds
- 10 whole cloves
- 2 whole star anise
- 6 green cardamom pods
- 6 dried lime leaves
- 1 tablespoon crushed red pepper flakes
- 1.2 teaspoon freshly grated nutmeg
- 2 teaspoons turmeric
- 2-4 tablespoons extra virgin olive oil
- 4 pounds boneless pork butt excess fat removed, cut into 1 inch cubes
- 2 tablespoons kosher salt
- 1 teaspoon ground black pepper
- 10 plum tomatoes
- 1/3 cup extra virgin olive oil
- 5-6 shallots thinly sliced, about 2 cups
- 6 garlic cloves thinly sliced
- 1 ceylon cinnamon stick
- 1/3 cup fresh ginger grated or minced
- 1 tablespoon kosher salt
- 1 leaves bunch cilantro removed from stems (set aside for serving)
- 1 5- inch strip orange peel
- 1 5- strip lemon peel
- 1/2 cup fresh orange juice
- Juice of 1 lemon
- Juice of 1 lime
- 2 1/2 cups pineapple juice
- 1 1/2 cups fresh pineapple chopped into 1-inch bits
- Heat a small skillet over medium heat, add whole fennel, cumin, fennugreek, cloves and star anise, toasting lightly, approximately 5 minutes, or until fragrant.
- Combine toasted ingredients with the remaining spices in a spice grinder, clean coffee grinder or small high powered food processor and pulse until mixture is a fine powder. Allow dust to settle with lid on, then place into a bowl and set aside.
- Toss 1-inch pork cubes with kosher salt and pepper, equally coating.
- In a large skillet, heat 2 tablespoons extra virgin olive oil. Cook pork in batches to be careful not to overcrowd and nicely brown. It might take you 3-4 rounds to do it all. Add additional olive oil as needed. Set pork on a paper towel lined baking sheet to drain. Set aside.
- Fill a medium sauce pan with water and bring to a bowl. Set a medium mixing bowl filled with ice water to the side. Working in batches, plunge tomatoes into boiling water for 30-40 seconds or until you see the skin starting to pucker. Remove, using a knife, score a small "X" on the end and place in ice bath. Repeat with remaining tomatoes. Skin should easily peel off. Coarsely chop, set aside with any tomato juice run-off.
- In a large oven-safe Dutch oven or heavy bottom sauce pot, heat olive oil over medium-high heat. Add sliced shallots, sautéing until soft, approximately 5 minutes.
- Add garlic and ginger and continue to cook until all vegetables are lightly browned, an additional 5 minutes.
- Stir in tomatoes and Kosher salt, tossing to combine and heat. Wait until mixture has become dry before adding remaining ingredients, stirring to combine.
- Preheat the oven to 350 degrees.
- Add curry powder and browned pork. At this stage, you might need to divide into 2 pots to accommodate the volume.
- Cook for 1 1/2 hours at 350, stirring occasionally. At 90 minutes, reduce temperature to 250 degrees for an additional hour.
- Fish out citrus peel sand cilantro stems.
- Serve over Cilantro-Lime Coconut Rice, top with fresh cilantro leaves, Maldon sea salt, fresh lime juice and garnish with grilled pineapple slices.
If you've tried this recipe, come back and let us know how it was!
If you do not want to make your own curry, use 3-4 tablespoons red curry paste. Make sure to taste it along the way, as the intensity of flavors varies greatly.