Leftover Pork Curry

What’s better than leftover roast pork with roast veggies and apple sauce? Monday night leftover pork curry, that’s what! I love this recipe, it’s easy, tasty, and a fantastic way to reduce waste and save money!

There aren’t many pork curry recipes out there, and you don’t tend to find pork on Indian takeaway menus or in restaurants. It’s not really even something that you see in supermarkets. 

That’s because cultures that traditionally eat a lot of curries, and spicy food, don’t eat pork, typically for religious reasons. 

This leftover roast pork curry recipe is not authentic, or traditional. But it is a recipe that my family love and easy family meals are my go-to recipes. 

Can I Make Curry with Pork?

Yes. As I say, there are cultural and religious reasons for a lack of traditional pork curries.

But as long as you eat pork, there’s no reason why you can’t curry pork. 

Pork is an incredibly versatile and tasty meat, and curries are an incredible way to use leftover Sunday roast meat. 

If your meat is a little dry, simmering it in a curry sauce is, I think, one of the best ways to give it new life, and this easy pork curry with rice is perfect!

Leftover Pork Curry Ingredients

This is one of my favourite curry recipes because it’s so easy to make. For my simple pork curry, I use:

Leftover Roast Pork

Olive Oil – Vegetable oil or any other cooking oil is fine too

Salt and Pepper

Turmeric

Ghee – I love ghee, and the smell of onions frying in ghee is one of my favourite smells. It’s a great addition to this leftover pork curry recipe; you can get it from most big supermarkets. But if you don’t have any, you can use butter instead or even cooking oil. 

Onion

Garlic

Ginger Puree – I’m such a cheat with ginger and chilli. You can grate 1 inch of root ginger if you prefer. 

Red Chilli Puree – 1 finely chopped red chilli is fine too, or a teaspoon of jarred ready-chopped red chilli. 

Tinned Tomatoes

Coconut Milk – This is quite a creamy pork curry recipe with coconut milk instead of stock. 

Water

Tomato Puree

Curry Powder – I use mild, but you could swap it for hot.

Paprika

Can You Use Cooked Pork in Curry?

Yes, this leftover pork recipe uses precooked pork that’s been left to go cold, diced, and then marinaded in a little oil, salt and pepper and turmeric and kept in the fridge overnight. 

You could make this recipe with fresh pork too, just dice it raw, marinade it just the same, and then brown it in a pan on the hob before setting it to one side, and following this recipe, adding the pork just like I do the cooked pork after the onions and garlic. 

How To Make Leftover Pork Curry

Ideally, for your cooked pork curry, you should marinate your pork in oil, turmeric and a little salt and pepper overnight. I do leave it all in a sealed Tupperware tub. 

If overnight isn’t possible, aim for at least 2 hours. 

After that, it really is a case of frying onions and garlic, adding ginger, chilli and the pork, and then simmering with chopped tomatoes, coconut milk and some spices. 

It’s such an easy recipe, and I absolutely love it. 

You can get the full instructions in the recipe card at the bottom of this post. 

What if you Haven’t Got Much Pork?

I tend to buy big joints of meat or birds, whether it’s chicken, pork, lamb or beef. Because I love to get two meals out of it. I even try to make a meal with the leftover roast veg and potatoes. 

When I make this curry with leftover pork, I try to have between 400-500g of leftover pork, which I dice into chunks. 

If you have less pork, you can still make this curry. Either use what you’ve got and have plenty of yummy sauce to dip bread in, or add some extras to bulk it out. 

You could add any leftover potatoes and veg that you’ve got. Chop boiled or roasted potatoes into 1-2cm chunks and add it all 10 minutes before serving.

Another option is to add a tin of drained butter or cannellini beans, which are great for bulking out meals or adding some lentils or chickpeas. 

What You Need to Make Curry with Leftover Roast Pork

I make my leftover pork curry in my medium cast iron dish. 

You can use anything that’s flameproof and suitable for use on the hob though. A large frying pan would be fine. 

I do recommend a cast iron dish, though, and it doesn’t need to be a super expensive one. Mine’s from Sainsbury’s. 

I’ve got a medium and a large, I’ve had them for about five years, and they get used all of the time because they are heavy-duty, non-stick, and both flame and heatproof, so ideal for dishes that you start on the hob before baking in the oven and other one-pot meals. 

What to Serve with Leftover Pork Curry

Everything! I love a good curry night with starters and sides! 

Generally, if this is just a quick Monday dinner, we serve with naan bread, rice and some poppadoms. But if I was going all out, I’d add some onion bhajis and samosas too. 

Other Easy Leftover Pork Recipes

If you enjoy this leftover pork curry with coconut milk, you might want to try some of my other nextovers recipes. My favourite recipes for using leftover pork include:

• Pork fried rice
• Pork Stroganoff
• Leftover Roast Pork Stew
• Sweet and Sour
• Leftover Pork Pasta Bake
• Pulled Pork Flatbreads with Leftover pork and homemade BBQ sauce

Leftover Pork Curry

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5 from 9 reviews

• Author: Donna
• Total Time: 3 hours
• Yield: 4 Servings 1x

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Description

What’s better than leftover roast pork with roast veggies and apple sauce? Monday night leftover pork curry, that’s what! I love this recipe, it’s easy, tasty, and a fantastic way to reduce waste and save money!

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Ingredients

Units MUS Scale 1x2x3x

For the Marinade:

• 400g Leftover Roast Pork (Cooled and diced into 1-2cm chunks)
• 2 Tablespoons Cooking Oil
• 2 Tablespoons Turmeric
• Pinch Salt and Pepper

For the Curry:

• 1 Tablespoon Ghee (Switch to butter or cooking oil if you prefer)
• 1 Yellow Onion (Finely diced)
• 3 Cloves Garlic (Crushed)
• 1 Teaspoon Ginger Puree (Or 1-inch grated root ginger)
• 1 Teaspoon Red Chilli Puree (Or 1 finely diced fresh red chilli)
• 400g Tinned Chopped Tomatoes
• 400ml Coconut Milk
• 200ml Water
• 1 Tablespoon Tomato Puree
• 2 Tablespoons Curry Powder
• 1 Tablespoon Paprika

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Instructions

1. Place the diced pork in a lidded tub.
2. Add the oil, turmeric and salt and pepper.
3. Stir well, place the lid on the tub and refrigerate preferably overnight but for at least 2 hours.
4. When you are ready to make the curry, melt the ghee in a large flameproof dish or frying pan over a medium heat on the hob.
5. Add the onions and fry for 3 minutes, stirring often.
6. Add the garlic and continue to fry, stirring often for 2 minutes.
7. Stir in the ginger and chilli.
8. Add the pork and stir well for 2 minutes.
9. Pour in the chopped tomatoes and coconut milk.
10. Fill one empty can halfway with water and add to the pan.
11. Add the tomato puree, curry powder and paprika.
12. Stir well and bring to a boil.
13. Reduce to a simmer.
14. Cook for 45 minutes, stirring often.
15. Serve with rice and/or bread, straight from the pan.

Notes

• If your curry is too thin, simmer for a little longer, checking regularly.
• If your curry is too thick, stir through a little more water.
• Coconut milk settles and separates in the tin, make sure you shake well before using. If it’s still separated, spoon the thick white coconut flesh into your curry, tip in the remaining water and stir through thoroughly until the white bits have melted into the sauce.

• Prep Time: 15 minutes
• Marinading Time: 2 hours
• Cook Time: 45 minutes
• Category: Made with Leftovers
• Cuisine: Indian, British

Nutrition

• Serving Size: 1 serving
• Calories: 805kcal
• Sugar: 6g
• Sodium: 634mg
• Fat: 65g
• Saturated Fat: 33g
• Unsaturated Fat: 25g
• Trans Fat: 0
• Carbohydrates: 23g
• Fiber: 6g
• Protein: 37g
• Cholesterol: 131mg

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