Recipes

Trinidadian Pork Curry

Serves 4

| Prep Time: 30 mins

| Cook Time: 2.5 hours

| Total Time: 3 hours

You may need: Trinidad Curry

Discover The Recipe

Trinidad is an island in the multi-island Caribbean nation called Trinidad and Tobago. One of the most unique aspects of Trinidad and Tobago is the cultural and culinary fusion by descendants of African, Creole, South Asian, Chinese, Amerindian, Arab, European, and Latin American peoples. Curry is considered a national seasoning and is enjoyed in comfort dishes with a wide array of ingredients from meats and seafood to veggies. 

In this easy and quick Trinidadian Pork Curry recipe, tender bites of pork are bathed in a silky curry sauce flavored with our mild Trinidad Curry. Originally brought by South Asian immigrants, curry powder in Trinidad is milder and simpler than most Asian curries because historically, locals lacked the same access to Asian spices. We developed our proprietary Trinidad Curry blend based on turmeric mixed with mild aromatics. It’s a perfect all purpose curry powder that you can use in your favorite curry dish. If you crave a bit of spicy heat, add a small amount of authentic Scotch Bonnet pepper flakes available for sale on our website or dice up your favorite chili peppers like jalapeno or serrano.

Ingredients

  • 2 lbs pork, cubed

  • 4 cloves garlic, diced

  • 8 green onions, chopped

  • 1 handful cilantro, diced

  • 1 handful parsley, diced

  • 1 tsp salt

  • 1 Tbsp cumin (optional)

  • 2 Tbsp olive oil, divided

  • 1 onion, sliced

  • 2 Tbsp Piquant Post Trinidad Curry

  • ¼ tsp Piquant Post Scotch Bonnet Pepper flakes, or 1 jalapeno diced (optional)

  • 2 cups water

  • 1 can light coconut milk

Notes

Scotch bonnet pepper flakes are incredibly spicy. You can substitute for a jalapeno or serrano pepper for ¼ tsp of scotch bonnet pepper flakes. Or just skip this ingredient if you don't like spicy heat.

When adding the water, we add the water to the marinade bowl. Swirl to capture any remaining herbs and spices and add to the pot.

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

Toss the pork, garlic, green onions, cilantro, parsley, cumin and salt. Marinate 30 minutes or up to overnight.

In a large pot, or dutch oven heat 1 Tbsp of oil over Med-High heat. Add pork and brown on each side, for 2-3 minutes each, working in batches if necessary. Set aside on a plate.

Add 1 Tbsp olive oil and onions. Stir fry for 3-4 minutes. Add Piquant Post Trinidad Curry and scotch bonnet pepper flakes or diced chili. Stir fry for 1 minute, until fragrant.

Add pork, water and coconut milk. Bring to a boil, then cover and lower to a simmer. Simmer for 2-3 hours, until pork is tender.

Alternatives & Substitutions

  • Our Trinidad Curry powder is mild and savory and you can substitute it in any recipe calling for yellow or mild curry powder.

  • Substitute pork for chuck steak, short rib, or any lean meat that cooks best low and slow.

  • For vegan/vegetarian, try using firm tofu and boil for only 15-20 minutes.

  • To add more nutrients add additional vegetables like broccoli or collard greens the last 5 minutes of simmering.

  • Try using Piquant Post Trinidad Curry in our  Caribbean Fish Tacos or our Trinidad Chicken Roti Curry.

  • Add some seafood like in this Mussel Curry to get an authentic island feel.

  • For a warming winter dish, try using our blend in a classic Trinidad Corn Soup or this Butternut Squash Curry Soup.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Trinidadian Pork Curry

Serves

4

Prep Time

30 mins

Cook Time

2.5 hours

Total Time

3 hours

Piquant Post spice you’ll need: Trinidad Curry

Ingredients

  • 2 lbs pork, cubed

  • 4 cloves garlic, diced

  • 8 green onions, chopped

  • 1 handful cilantro, diced

  • 1 handful parsley, diced

  • 1 tsp salt

  • 1 Tbsp cumin (optional)

  • 2 Tbsp olive oil, divided

  • 1 onion, sliced

  • 2 Tbsp Piquant Post Trinidad Curry

  • ¼ tsp Piquant Post Scotch Bonnet Pepper flakes, or 1 jalapeno diced (optional)

  • 2 cups water

  • 1 can light coconut milk

Instructions

  1. Toss the pork, garlic, green onions, cilantro, parsley, cumin and salt. Marinate 30 minutes or up to overnight.

  2. In a large pot, or dutch oven heat 1 Tbsp of oil over Med-High heat. Add pork and brown on each side, for 2-3 minutes each, working in batches if necessary. Set aside on a plate.

  3. Add 1 Tbsp olive oil and onions. Stir fry for 3-4 minutes. Add Piquant Post Trinidad Curry and scotch bonnet pepper flakes or diced chili. Stir fry for 1 minute, until fragrant.

  4. Add pork, water and coconut milk. Bring to a boil, then cover and lower to a simmer. Simmer for 2-3 hours, until pork is tender.

Notes

  • Scotch bonnet pepper flakes are incredibly spicy. You can substitute for a jalapeno or serrano pepper for ¼ tsp of scotch bonnet pepper flakes. Or just skip this ingredient if you don't like spicy heat.

  • When adding the water, we add the water to the marinade bowl. Swirl to capture any remaining herbs and spices and add to the pot.

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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