Pork Neck Curry with a Tangy Sweet and Sour Taste

The overnight marination infuses the meat with rich, aromatic spices, while toasting the spices enhances the dish’s depth. Pair it with rice or crusty bread for a complete meal.

Tender pork neck pieces simmered in a rich curry sauce, this dish is a celebration of bold flavours and comforting aromas. The tangy notes cut through the richness, while a gentle sweetness balances the spice, creating a harmony that lingers on the palate. Perfect for family gatherings or a cosy dinner, this curry brings together the best of savoury depth and vibrant taste.

This pork neck curry is no ordinary meal—it’s a flavour adventure. Juicy pork melts into a sauce that’s equal parts tangy, sweet, and sour, teasing your taste buds with every bite. The balance of spice and zest makes it both refreshing and hearty, a dish that feels indulgent yet lively. Serve it with warm rice or fresh bread, and watch it become the star of your table.

Ingredients:

• 1kg pork neck
• 15ml butter
• 15ml olive oil
• 1 onion finely chopped
• 10ml mustard sauce
• 200g cherry tomatoes
• 1 dried curry leaves

Marinade:

• 3 dried chillies small
• 15 cumin seeds
• 15 coriander seeds
• 5 cardamon pods crushed
• 5ml dried fennel
• 10 whole peppercorns
• 5ml salt
• 5ml turmenic
• pinch of cinnamon
• 2 green chillies (optional) finely chopped
• 5 cloves garlic crushed
• 2cm fresh ginger chopped
• 100ml white wine vinigar
• 30ml brown sugar
• 15ml lemon juice

Instructions:

Toast Spices

1. Build flavour by warming dried spices.
2. Use chilies, cumin, coriander, cardamom, fennel, peppercorns
3. Toast in a heavy pan until fragrant

Make Marinade

1. Blend spices with fresh aromatics and liquids.
2. Add turmeric, cinnamon, chilies, garlic, ginger
3. Grind to paste, mix with vinegar, sugar, lemon juice

Pork Neck Curry

Irene Muller

This pork neck curry is a flavourful dish with a perfect balance of tangy, sweet, and sour notes.

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Prep Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine South African

Servings 6

Ingredients

  

• 1kg pork neck
• 15ml butter
• 15ml olive oil
• 1 onion finely chopped
• 10ml mustard sauce
• 200g cherry tomatoes
• 1 dried curry leaves

Marinade:

• 3 dried chillies small
• 15 cumin seeds
• 15 coriander seeds
• 5 cardamon pods crushed
• 5ml dried fennel
• 10 whole peppercorns
• 5ml salt
• 5ml turmenic
• pinch of cinnamon
• 2 green chillies (optional) finely chopped
• 5 cloves garlic crushed
• 2cm fresh ginger chopped
• 100ml white wine vinigar
• 30ml brown sugar
• 15ml lemon juice

Instructions

 

Method – Marinade

• In a heavy-based saucepan, toast the dried spices (chilies, cumin, coriander, cardamom, fennel, and peppercorns) over medium heat until fragrant.

  In a heavy-based saucepan, toast the dried spices (chilies, cumin, coriander, cardamom, fennel, and peppercorns) over medium heat until fragrant.

  Add turmeric, cinnamon, fresh chilies, garlic, and ginger to the spice mixture, and grind to a paste.

  Mix in white wine vinegar, brown sugar, lemon juice, and additional chopped ginger to form a smooth marinade.

  In a glass or ceramic bowl, coat the pork neck chunks thoroughly with the marinade. Cover and refrigerate overnight.
  

Cooking the Curry:

• Remove the pork from the refrigerator and wipe off most of the marinade, reserving the excess.

  Heat butter and oil in a heavy-based saucepan over medium heat. Once the butter melts, sear the pork chunks in batches until browned on all sides. Set aside.

  In the same pan, sauté the onions and mustard seeds until the onions are soft and translucent.

  Return the pork to the pan and add the cherry tomatoes, curry leaves, reserved marinade, and 200 ml boiling water.

  Reduce the heat to low and simmer gently for 45 minutes or until the pork is tender and aromatic, stirring occasionally.

Serving Suggestions

• Serve the pork neck curry hot with steamed basmati rice or freshly baked crispy bread to soak up the flavorful sauce.

Cooking Tip:

For an even richer flavour, prepare the curry a day in advance and reheat before serving, allowing the spices to deepen and meld.

Keyword Pork