Pork belly curry

Enjoy chunks of meltingly tender pork belly in Paul Merretts Goan style recipe
By Paul Merrett
Pork belly curry
  • Rating:
  • Serves: 8
  • Cook Time: 1 hour 15 minutes
  • Prep Time: 10 minutes plus marinating overnight
  • Effort: easy


  • 900 g pork belly, chopped into 3cm cubes
  • 4 tsp chilli powder
  • 2½ heaped tsp ground turmeric
  • 2 tsp ground white or yellow mustard seeds
  • 2 tsp cumin seeds
  • 150 ml white wine vinegar
  • 4 onions, chopped
  • 6 cloves garlic, crushed
  • 2 cm piece fresh ginger, grated

To serve

  • 1 mango, peeled, stone removed, chopped
  • coriander
  • 8-16 paratha flatbreads

Tips and Suggestions

Cooks note
White mustard powder can be difficult to find, but you can substitute white mustard seeds ground to a powder using a pestle and mortar.


1. Place the meat into a large bowl and add the chilli powder, ground turmeric, ground mustard seeds, cumin seeds and white wine vinegar. Mix well to coat the pork in the mixture, then cover the bowl with cling film and marinate in the fridge overnight.

2. Heat a drizzle of olive oil in a large pan and lightly fry the onion, garlic and ginger for 2-3 minutes, or until softened but not coloured. Add the meat to the pan and cook for 8-10 minutes, stirring occasionally.

3. Add enough hot water to come halfway up the meat, then reduce the heat to a simmer and cook for about one hour, or until the pork belly is very tender, adding more water if needed.

4. Spoon the curry into serving bowls and garnish with the chopped mango and coriander. Serve with hot parathas on the side.

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