Slow-cooked goan pork curry

Fill your home with the aroma of slow-cooked magic! This fresh and fiery goan pork curry will soon become a new family favourite and is brilliant served with salad and Indian-style flatbread.

  • 10 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 6
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  • 2 onions, roughly chopped
  • 1/2 cup apple cider vinegar
  • 3 garlic cloves, roughly chopped
  • 2 centimetre piece of ginger, peeled, roughly chopped
  • 2 teaspoon each ground cumin and coriander
  • 1/2 teaspoon each ground cloves and chilli flakes
  • 1 teaspoon each yellow mustard seeds, cinnamon and turmeric
  • 2 tablespoon vegetable oil
  • 1 kilogram pork neck (see recipe tip), cubed
  • 1 tablespoon sugar
  • 4 cup water
  • 1 tablespoon tamarind purée
  • salad, Indian-style flatbread to serve


  • 1
    In a food processor, combine onion, vinegar, garlic, ginger and spices. Process until a paste forms.
  • 2
    In a large, heavy-based saucepan, heat oil on high. Brown pork in 2 batches for 2-3 minutes. Remove to a plate.
  • 3
    Heat the same pan on medium. Cook spice paste for 5-6 minutes, stirring. Return pork to pan with sugar. Cook for 2-3 minutes, stirring.
  • 4
    Stir in water and tamarind purée, bringing to a simmer. Reduce heat to low. Simmer, covered, for 2 hours until very tender. Accompany with salad and flatbread.


  • Pork neck is often referred to as pork scotch.