Black Garlic Kitchen

Black Garlic Pork, Coconut & Apricot Curry

A savoury-sweet pork, coconut and apricot curry with the Medjool date flavour of Black Garlic.

black garlic pork curry

Prep: 15 mins | Cook: 2 hours 30 mins | Serves: 4

Ingredients

  • 2 large onions – peeled and chopped
  • 3 tbsp vegetable oil
  • 1kg diced pork shoulder
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 whole cardamom pods
  • 2 tbsp tomato purée
  • 1 tbsp Black Garlic Soy Sauce or soy sauce
  • 2 tbsp Black Garlic Paste
  • 150ml chicken stock + extra if necessary*
  • 1 x 411g tin apricot halves in juice – cut apricots in half again
  • 1 x 160g tin coconut cream
  • Salt 
  • 10 cloves Black Garlic – chopped
  • 2 tbsp chopped fresh coriander 
  • Juice of ½ lemon

Method

  • In a large lidded casserole or saucepan, fry the onion in the vegetable oil over a medium heat until soft and translucent. Add the pork and fry for a further 5 minutes, stirring to ensure the pork is coated in the onion/oil mixture.
  • Add the curry powder, cumin, coriander and cardamom pods. Fry for 1 minute, stirring well.
  • Add the tomato purée, soy sauce, Black Garlic Paste, chicken stock and the apricots plus the juice from the tin. *Add more chicken stock if necessary so the pork is just covered with liquid.
  • Cover and slowly simmer for 2 hours until the pork is tender.
  • Add the coconut cream and season with salt to taste. Cook gently for a further ½ hour uncovered until the sauce has thickened.
  • Add the chopped Black Garlic, coriander and lemon juice.
 

To Serve: serve with basmati rice. 

Print Friendly, PDF & Email
More Black Garlic Pork Recipes