Pork Knuckle Curry

Menu PartEntree
Cuisine TypeIndian

Allison Waddell
Chef-owner GoGo Delicious
Austin, Texas

The nose-to-tail cooking trend popularized by a number of restaurant chefs has brought underutilized sections of the pig to the forefront. Allison Waddell, founder of GoGo Delicious in Austin, Texas, makes the most of pig knuckles by simmering them in an Indian-spiced sauce to create a pork curry that’s low in cost but high in flavor.


1 lb. pork knuckles, cut in 1-in. cubes
Salt and pepper
1 onion, diced
3-4 cups diced canned tomatoes
2 tbsp. curry powder
1½ tsp. ground cumin
½ tsp. ground cinnamon
½ tsp. cayenne
¼ tsp. ground allspice
¼ tsp. ground cloves
½ cup chopped dates
½ cup golden raisins
3 garlic cloves, minced
1 orange, juiced
Hot cooked rice
½ cup Greek yogurt
2 tbsp. chopped fresh mint


1. Season cubed pork with salt and pepper to taste. In large, tall-sided skillet over medium-high heat, brown pork on all sides; remove and reserve.
2. To drippings in skillet, add onion. Cook over medium-low heat until onion is softened and lightly browned. Stir in tomatoes, curry powder, cumin, cinnamon, cayenne, allspice and cloves until well blended. Add dates, raisins and garlic.
3. Bring mixture to a boil; simmer 15 minutes. Add pork with reserved juices and orange juice. Cook 45 minutes longer until meat is cooked through and tender.
4. To serve, spoon over rice and top with yogurt and mint.

Photo courtesy of National Pork Board

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