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Pork Masala

  • Serves 6-8
  • Average

Pork Masala is one of the precious recipes that he has passed on to me.


How old were you when you started cooking? I started cooking very late in life. I was in my late 30s

Personal wish related to cooking: I wish to cook for the family whenever I have time to. It was great cooking and eating with the family.

Kulwant Kaur , Home Chef To My Family


  • 1.5kg pork shoulder, cut into bite-size

    1 pc thumb-sized ginger, peeled and cut

    10 cloves garlic, peeled

    6 medium red onions, thinly sliced

    1 can (28oz) crushed tomato

    2 tbs natural yoghurt

    ½ tbs chilli powder

    3 tbs curry powder for meat

    1-2 tsp salt

    ½ tsp black pepper

    1 bunch coriander, chopped (optional)

    2 green chillies, sliced (optional)


    1. Blanch pork with boiling water. Drain and set aside.
    2. Saute onion in a little vegetable oil in a Dutch oven for about 10-15 minutes, until the onions are cooked through and have slightly caramelised.
    3. Blend garlic and ginger with a little water in a blender.
    4. Add the blended garlic and ginger to the cooked onions. Stir.
    5. Add crushed tomato, yoghurt and pork. Stir to combine.
    6. Cover and simmer on medium heat for 45 mins to 1hour, depending on how tender you prefer the meat to be.
    7. Whisk chilli powder, curry powder and salt in a bowl.
    8. In the last 10 minutes of cooking, add this to the curry. Stir to combine thoroughly.
    9. Check (and adjust) seasonings according to taste.
    10. Serve with chopped coriander and sliced green chillies.