Gordon Ramsay Pork Neck Curry Recipe 

I dumped everything into the pot like it was stew night. No searing, no layering, no control. The pork tasted boiled, the sauce split, and somehow the curry powder stayed raw and bitter. Classic rookie move.

It wasn’t until I studied Ramsay’s layering technique—aromatics first, browning for depth, and finishing with cream off the heat—that this became one of my most reliable cold-weather comfort dishes. This isn’t just a curry. It’s a sauce-first, texture-controlled masterclass in how to build flavor with fatty, forgiving pork neck chops.

Here’s how to do it right—every time.

Why This Works (And Where Most Go Wrong)

Pork neck chops are the secret weapon. They’re marbled, meaty, and packed with collagen that melts into a silky sauce if you cook them low and slow.

Most people rush it. No browning. No spice development. They toss in cream too early, let it boil, and end up with an oily mess.

This version staggers everything intentionally:

• Curry powder is bloomed for depth.
• Pork is browned for flavor and texture.
• Cream is added last to avoid splitting.
• Apricot jam balances the heat with gentle sweetness.

Ingredients That Actually Matter

• 8 pork neck chops – Rich, fatty, tender. Don’t sub with lean cuts—they’ll dry out.
• Juice of 1 lemon – Tenderizes the pork and brightens the final flavor.
• 2 onions – Softened, not caramelized. Base of the curry.
• 4 garlic cloves + equal volume of ginger – Always use both. Ginger adds sharpness and heat.
• 2 tots medium curry powder – Bloom this or it’ll taste raw. “Tots” = ±15ml tablespoons.
• 2 tots apricot jam – Adds glossy sweetness that cuts through the fat.
• 2 tots tomato paste – Umami and acidity. Must be cooked off to avoid raw taste.
• ½ tot salt – Start here. Taste again after reduction.
• 2 cups water – Controls reduction. Don’t drown it.
• 1 cup cream – Add last. Simmer gently. Never boil once it’s in.

Mistake I made? Using lite cream. Split every time.

How To Make Gordon Ramsay Pork Neck Curry

Start by halving the pork neck chops and tossing them with fresh lemon juice. You want full surface coverage here—let that sit while you prep everything else.

In a heavy-bottomed pot or potjie, melt the butter or heat oil over medium. Drop in the chopped onions and sweat them until translucent—about 4 minutes.

Add the chopped garlic, grated ginger, and curry powder. Stir continuously for 60 seconds. You’re blooming the spices, not burning them. If it smells toasty, you’re winning.

Add the pork chops and brown them on all sides. Work in batches if needed. Don’t crowd the pan—this is where the flavor builds.

Now stir in the apricot jam, tomato paste, and salt. Mix thoroughly until everything is glossy and integrated.

Deglaze with a splash of water—scrape every bit from the bottom—and then add the rest. Stir, bring to a gentle simmer, and cover.

Let it simmer for 20 minutes with the lid on. Then remove the lid and let it reduce for another 15–20 until the sauce thickens and the pork is tender.

Lower the heat and stir in the cream. Let it gently bubble (not boil) uncovered for 10 more minutes until rich and glossy.

Take it off the heat and rest for 5 minutes before serving. Serve with basmati rice, and a chopped salad of cucumber, tomato, and red onion. Yogurt on the side is not optional.

What Gordon Ramsay Says About This Dish

“Fat is flavor, but it needs acid.”
That’s exactly what the lemon and tomato paste bring. I used to skip the acid—it made the dish feel heavy.

“You’ve got to layer flavor, not dump it.”
I learned this when I tried cooking it all at once. Big mistake. The curry powder never bloomed, and everything tasted flat.

“Don’t boil cream. Ever.”
This one stung. I let the pot roll with cream in it—split city. Keep it gentle.

“Brown the meat. Always.”
Once I skipped this in a rush. The sauce lost half its depth. Browning matters.

What I Got Wrong (And How I Fixed It)

• Used lean pork – totally wrong texture.
• Added cream too early – split and greasy.
• Didn’t brown chops – sauce tasted flat.
• Boiled curry powder with everything – bitter mess.
• Forgot lemon once – pork felt cloying and heavy.

Each fix made the dish better. Do them all and it sings.

Variations That Actually Hold Up

• Add chili – Use fresh green chili with the ginger for more kick. Works beautifully.
• Coconut cream instead of dairy – Different vibe, a little tropical, but still delicious. Don’t boil it either.
• Use lamb neck chops – Tested this. Needs longer simmer but works. Just less fatty than pork.
• No apricot jam– Try peach or mango chutney. Not the same, but close enough if you balance with acid.

Pro Tips That Change the Game

• Let the pork marinate in lemon juice for 20–30 minutes before cooking.
• Always scrape the pan after browning—those bits are flavor gold.
• If you need to hold it, keep it just below simmer after the cream goes in.
• Rice too plain? Add cardamom pods and a cinnamon stick to the water.
• Want next-level sauce? Remove pork at the end and reduce the sauce further before returning it.

Storage + Leftover Moves

• Fridge: Airtight container, up to 3 days.
• Freezer: Freeze portions without rice. Reheat gently with a splash of cream.
• Reheat: Pot over medium-low. Add water or cream if too thick. Don’t microwave unless you’re desperate.
• Leftover move: Shred pork and use as filling for roti wraps with yogurt and pickle.

FAQs

Q: Can I use pork shoulder instead of neck?
Yes, but you’ll lose some texture. Neck chops are better for that soft, fatty bite.

Q: Why is the cream added last?
To avoid splitting. Cream can’t take high heat once it’s in.

Q: What kind of curry powder should I use?
Medium strength works best here. Too hot and it kills the balance with the jam.

Q: Can I use coconut milk instead of cream?
Yes. Full-fat only. And keep it at a gentle simmer.

Q: Is a potjie necessary?
No, a Dutch oven or heavy pot works fine. Just watch your heat control.

Try More Recipes:

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