Jungle Pork Curry

*This recipe was created for 8 servings. To adjust the serving quantity, enter a new yield (8 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Jungle Pork Curry
Grapeseed oil 2/3 cup
Shallots, sliced 5 oz
Lemongrass, trimmed and sliced 5 oz
Thai Kitchen Green Curry Paste 12 tbsp
Green jalapenos, sliced and only ½ of the seeds removed 2 each
Ginger, peeled and sliced 1 each
Shrimp paste 1 1/2 tbsp
Club House Garam Masala 6 tbsp
Cilantro 1/2 bunch
Lime leaves, stemmed and minced 6 each
Garlic cloves, roughly chopped 4 each
Pork cheek or shoulder, cut into large (5-8 cm / 2-3”) pieces 4 1/2 lb
Chicken stock, at a simmer 2 L
Tinned tomatoes, crushed 2 cups
Club House Sea Salt, French Mediterranean 1/2 tsp
Pineapple, sliced as thinly as possible 1 each
Cilantro leaves, picked 1 cup


This recipe was created for Club House for Chefs by: David Hawksworth, Chef Owner of Hawksworth Restaurant in Vancouver.

For the Jungle Pork Curry: Combine oil, shallots, lemongrass, Club House Thai Kitchen Curry Paste, garlic, ginger, shrimp paste, Club House Garam Masala, cilantro and lime leaves in the bowl of a food processor and pulse until smooth. Transfer pork to a large bowl, add marinade and mix thoroughly to coat. Cover and transfer to the refrigerator for 12-24 hours. Transfer pork and marinade to a large saucepan or Dutch oven on medium heat and cook, stirring frequently, for 20 minutes. Add the stock and the tomatoes, stir well, and return to a simmer. If the pork is not completely covered, add water (1 L) and stir again. Cook uncovered on lowest possible heat until meat is tender and yields easily when pierced with a fork – about 2 hours. Adjust seasoning to taste.

For Serving: In a small/medium sized skillet, place jungle pork curry and garnish with pineapple and cilantro.

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