Gordon Ramsay Pork Neck Curry Recipe 

This rich and flavorful pork neck curry is a perfect comfort dish. Tender pork neck chops are cooked with spices, apricot jam, and cream, creating a deliciously creamy sauce. Serve it with basmati rice and fresh sides for a hearty meal!

Ingredients Needed:

• 8 pork neck chops
• 1 lemon (juice)
• 1 tot oil or butter
• 2 onions
• 4 cloves garlic (chopped)
• ginger, equal in volume to the garlic (grated)
• 2 tots medium curry powder
• 2 tots apricot jam
• 2 tots tomato paste (or a 50 g sachet)
• 1/2 tot salt
• 2 cups of water
• 1 cup cream

How To Make Pork Neck Curry Recipe?

1. Prepare the pork chops: Cut each pork neck chop in half, place them in a bowl, and drizzle with lemon juice. Toss to coat evenly.
2. Fry the onions: Heat 1 tablespoon oil or butter in a potjie and cook the onions for about 4 minutes until softened.
3. Add garlic, ginger, and curry powder: Stir in the garlic, grated ginger, and curry powder, cooking for 1 minute to release their flavors.
4. Brown the pork chops: Add the pork chops to the potjie and fry until they develop some color.
5. Add jam, tomato paste, and salt: Stir in the apricot jam, tomato paste, and salt, mixing everything well.
6. Deglaze the pot: Pour in some water, scraping up any sticky bits from the bottom of the pot. Add the rest of the water and mix thoroughly.
7. Simmer the curry: Bring the mixture to a simmer, cover with a lid, and cook for 20 minutes. Remove the lid and continue to simmer until half the liquid reduces.
8. Add cream and finish cooking: Stir in the cream and simmer uncovered until the sauce thickens to your liking.
9. Serve and enjoy: Remove from the heat and serve with basmati rice, yogurt, and a fresh side of chopped cucumber, tomato, and onion.

Recipe Tips:

• Marinate with lemon juice: Toss the pork chops well with lemon juice before cooking to tenderize the meat and add a fresh flavor.
• Scrape the potjie properly: Use the water to deglaze and loosen the browned bits at the bottom of the pot for extra flavor.
• Control the heat: Simmer gently to prevent the cream from splitting and to keep the sauce smooth.
• Reduce the sauce well: Allow enough time to simmer uncovered for a rich and thick sauce consistency.
• Serve fresh sides: Pair this curry with yogurt, cucumber, and tomato salad to balance the richness.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pork neck curry cool to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Cool the curry completely, then place it in a freezer-safe container or bag. Freeze for up to 3 months.
• Reheat: Warm the curry in a pot over medium heat, stirring occasionally. Add a splash of water or cream if the sauce has thickened too much.

Nutrition Facts:

• Calories: 400 kcal
• Total Fat: 25 g
• Saturated Fat: 12 g
• Cholesterol: 100 mg
• Sodium: 700 mg
• Potassium: 600 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 2 g
• Sugars: 6 g
• Protein: 32 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Pork Belly Recipe
• Gordon Ramsay Sticky Pork Ribs Recipe 
• Gordon Ramsay Pork Wellington Recipe