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Tomato-Ginger Pork Curry

Tomato-Ginger Pork Curry

By Courtney HillJanuary 25, 2022

  • Makes
    4 servings
  • Cook Time
    1 hour 20 minutes
  • Slow Cook Time
    5 to 6 hours
  • Rating

Nepal shares a large part of its border with India, so it’s no surprise that the cuisines also share similarities, including fragrant, richly flavored curries. This is our Instant Pot adaptation of a curry from “Taste of Nepal” by Jyoti Pathak. To keep the ingredient list as short as possible, we rely on garam masala, an easy-to-find blend of warm spices such as cumin, coriander, cloves and cinnamon. But the addition of cardamom pods, turmeric and optional dried chilies brings more complexity and nuanced flavors that complement the richness of pork shoulder. We add fresh tomatoes in two batches: half at the outset, before pressure- or slow-cooking begins, and half at the end, which adds bright notes to the curry. Serve with rice and, if you like, lentils, along with slices of crisp, cool cucumber.

Tip

Don’t forget the turn off the pot when the onions are translucent, before the first addition of tomatoes. This will prevent the liquid in the pot from fully evaporating. And at this point, be sure to scrape the bottom of the pot to loosen any browned bits to avoid receiving a “burn” notice later in the cooking process.

Ingredients
  • 2

    tablespoons grapeseed or other neutral oil

  • 2

    pounds boneless pork shoulder, trimmed and cut into 1- to 1½-inch chunks

  • 4

    cardamom pods, lightly smashed

  • 1

    teaspoon ground turmeric

  • 2

    medium red onions, chopped

  • 1

    tablespoon garam masala

  • 2

    dried árbol chilies (optional)

  • Kosher salt and ground black pepper

  • 1

    tablespoon minced fresh ginger

  • 3

    medium garlic cloves, minced

  • 8

    ounces (2 medium) plum tomatoes, cored and chopped, divided

  • ½

    cup lightly packed fresh cilantro

Step 1

On a 6-quart Instant Pot, select Normal Sauté. Add the oil and heat until shimmering. Add the pork, cardamom and turmeric, then cook, stirring occasionally, until the pork has rendered some fat, 7 to 10 minutes.

Add the onions, garam masala, chilies (if using) and 1½ teaspoons salt. Cook, stirring often, until the onions are translucent, 2 to 4 minutes.

Press Cancel, then add the ginger, garlic and half of the tomatoes, scraping up any browned bits. Distribute the mixture in an even layer.

Step 2

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 20 minutes. When pressure cooking is complete, allow the pressure to release naturally for 5 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Select More/High Sauté and bring the mixture to a boil. Cook, stirring occasionally, until the liquid is slightly thickened, 10 to 13 minutes. Press Cancel to turn off the pot. Remove and discard the cardamom pods and chilies (if used). Stir in the remaining tomatoes, then taste and season with salt and pepper. Serve sprinkled with the cilantro.