Pinoy Pork Curry

Pinoy Pork Curry
Pinoy Pork Curry. Most Pinoy are intimidated by curry dishes, curry to most means super spicy hot. To those who love curry there is a tuned down version with the use of very minimal curry powder the Pinoy Curry. Check out some of our OPC version of Pinoy curry that we have already posted below.

Pinoy Beef Curry
Pinoy Fish Curry with Kalabasa
Seafood and Vegetable Green Curry
Thai Green Chicken Curry, Pinoy Style
Chicken Curry with Bamboo Shoots
Pinoy Chicken Curry
Pinoy Chicken & Pork Curry

Pork Curry

Today I would like to share a pork version of the Pinoy curry. The recipe use pork strips with some vegetables and potatoes. Cooking is basically the same with my other Pinoy curry dishes.

Pinoy Pork Curry Rice

Here is the recipe of my version of Pinoy Pork Curry, enjoy.


1 medium size pork loin, cut into large strips
1/2 head garlic,peeled, crushed, chopped
1 large size onion, peeled, chopped
2 thumb size ginger, skinned, cut into thin strips
2 medium size potato, skinned, cut into wedges
1 large size carrot, skinned, cut into wedges
2 small size red and green bell pepper, cut into strips
2 pieces red and green chili chopped
1 big can coconut cream
1 bunch snow peas, trimmed
1 bunch green beans, trimmed
1/4 cup fish sauce
1-2 tbsp. yellow curry powder
1/2 tsp. turmeric powder
1-2 tsp. sugar
1/2 tsp. ground peppercorns
1/4 cup cornstrach
cooking oil

Cooking procedure:

Pinoy Pork Curry - Cooking Procedure

In a sauce pan sauté garlic, ginger and onion until fragrant. Stir in the pork and stir cook for 2 to 3 minutes. Add in fish sauce and stir cook for another 2 to 3 minutes. Add in the ground peppercorn, 1/2 part of the coconut cream and 1 to 1 1/2 cups of water, bring to a boil and simmer for 10 to 15 minutes, stirring once in a while. Now add in the curry powder, the turmeric, the remaining coconut milk, potato, carrot and sugar, continue to simmer for 5 to 8 minutes or until the potatoes are just cooked. Correct saltines if required. Add in the green beans, snow peas and chili, cook for minute, then thicken sauce with cornstarch diluted in 1/4 cup of water, continue to cook for a minute. Add in the bell pepper and cook for another half a minute or so. Serve immediately with a lot of rice.


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