Slow-cooked Pork Loin Curry with coconut and lime

A slow cooked and slow burning
sour curry with tender pork loin
marinated in lime, coconut,
chili peppers and red wine vinegar

Introduction

It’s a bit surprising that it took me so long before I posted a curry recipe here, as I cook one at least once a week! Today I went for a simple recipe that is remarkably full of flavours and really quick to put together. It is a slow-cooked curry though, so actual cooking time for me is typically two to three hours. At the end I’ll give some extra suggestions and remarks on my tricks for getting great spicy, slow burning and slow-cooked curries! The main advantage with curries is that it’s super easy to modify them to your own taste. If you’d want a much sweeter version of this recipe, why not added fresh mango, pineapple or kiwi to the mix? I can guarantee you this works out great too, but maybe I’ll post a recipe along these lines in future.

Ingredients

The list of ingredients described below is for 4 to 5 servings of this curry. I would recommend one 125g bag of rice per person to go along with this.

  • 500g Pork loin
  • 20g Coriander
  • 4 Limes
  • 3 Onions
  • 50 ml Peanut oil
  • 50 ml Red wine vinegar
  • 500 ml Coconut milk
  • 800g vegetables of choice (Mix I used has leek, cabbage, green bell peppers, red onion and fresh chili slices)
  • 5 Table spoons of curry powder
  • 3 Table spoons of cumin
  • 3 Table spoons of kurkuma
  • 3 Table spoons of tandoori
  • Salt to taste
  • Chili peppers to taste. I used my spicy mix of dried flakes from last summer, about 6 fresh Spanish peppers and the few extra slices from the vegetable mix

Preparation

We start by marinating the meat, which is half of the work to be done. Chop up the pork in small cubes. Add the oil, the juice of the limes, the red wine vinegar and half of the coconut milk to the meat. Slice up the onion, the coriander and fresh peppers and add them to the mix. Also add the curry powder, cumin, kurkuma, tandoori, salt and chili peppers to the mix. Mix everything and leave it to rest in the fridge for a minimum of half an hour. The marinade will infuse all flavours into the meat, which makes a big difference!

Next we start by cooking the marinated meat on high fire, until it has a nice brown color. Next we add the vegetable mix and lower the fire. We keep on stirring and add the other half of the coconut milk. If you want a more liquid curry, you can add extra water at this stage. Leave everything to simmer for another half hour at least. I went for about two hours on this one, and the longer the cooking time, the more it evolves to a slow burning dish.

Serving tips

  • The final result can be seen on the right. A spicy slow-burning curry with sour flavours.
  • Served with rice, but works just as well with couscous, pasta, noodles or potato based side dishes.
  • Works great with a sour beer, such as my favourite Lambic beer, oud geuze boon. And yes, I drink this one straight from the bottle, as that’s how I like it most!
  • The lime and the red wine vinegar add acidity to the marinade, which will take the edge of spiciness of the chili peppers, along with the coconut milk.
  • A curry like this would work with many different vegetable mixes, add whatever you like most!
  • Sweet fruits would also work great in a recipe like this, if you’d prefer it less sour. Also spices such as cinnamon or saffron would also give it a sweet twist!