Warm, spicy, and hearty Pork Curry Pot Roast with potatoes and fragrant kaffir lime leaves. Delicious served with rice or naan.
When you are in the mood for curry but want something a little different than Chicken Curry, you make Pork Curry. If you are also thinking of a pot roast for the weekend, then you make Pork Curry Pot Roast. The tender slices of curried pork are delicious served with naan or rice. I added some kaffir lime leaves for fragrance and flavor. If you can’t find kaffir lime leaves, you can totally leave it out and the curry will still be good.
Ribeye Pork Roast for Better Flavor and Color
For this curry I used a more tender cut of roast than pork loin roast. Of late, I prefer not to use pork loin roast because it tends to be rather dry. I found ribeye pork roast which has a little bit more fat giving the curry a better flavor and a redder color. You can also use sirloin pork roast which may be a little easier to find.
Best Potato For Curry
I usually use Yukon Gold potatoes for curries. It has a more waxy texture and a nice golden color, perfect for curries. Yukon Gold are larger but similar in color and texture to the yellow potatoes found in Malaysia. Red potatoes are also good but they are paler in color.
Best Curry Powder For This Pork Curry Pot Roast
As for the curry powder, it is best if you can find Malaysian Babas Meat Curry Powder. I am probably biased but I think Malaysian curry powder has a sharper curry flavor and it makes a richer color curry. If not, add some fresh red chilies when you are blender the onion, garlic, ginger, and lemongrass or add some chili powder to the spice mix.
Similar Products Used in Making This Pork Curry Pot Roast
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Le Creuset Signature Enameled Cast-Iron 5-Quart Oval French (Dutch) Oven
Stainless Steel Kitchen Cooking Tongs, 9″ and 12″ Set of 2
Babas Meat Curry Powder, 8 Ounce
Babas Meat Curry POwder – 8oz (Pack of 6)
Aroy-D Coconut Milk, 14 Fl Oz (Pack of 12)
Pork Curry Pot Roast
- In a blender or food processor, puree onion, garlic, ginger, and lemongrass. Add 2 tablespoon water to get blender or food processor going if necessary. Transfer to a bowl. Add curry powder, ground cumin, ground fennel, and chili powder. Mix to form a paste.
- Carefully cut off excess fat or membrane if any. Then cut pork roast into ¼ inch thick slices to about ½ inch from the base. Do not cut through so that pork roast remain as a single chunk. Sprinkle ground pepper all over the pork roast.
- Heat 2 tablespoon vegetable oil in a medium cast iron pot. Place pork roast cut side up and brown for 3 minutes.
- Using tongs and spatula carefully flip pork roast cut side down and continue to brown for another 3 minutes. Remove pork roast from pot and set aside.
- Add remaining 2 tablespoon vegetable oil into the cast iron pot. Add spice paste and kaffir lime leaves. Stir fry over medium heat until fragrant, about 4 to 5 minutes.
- Return browned pork roast cut side up into the cast iron pot. Spoon curry paste over the top of pork roast.
- Pour in 2 cups (480ml) water. Cover and bring to a boil. Reduce heat and simmer for 40 minutes.
- The curry gravy would have been reduced considerably. Add remaining ½ cup (120ml) water and season with salt.
- Add cubed potatoes and continue to simmer for another 15 minutes.
- Finally, add coconut milk and allow it to heat through, about 5 minutes.
- Turn off stove and allow curry to sit for 10 minutes before serving.