Chinese Pork Curry recipe

Preparation Time: 10 minutes | Cooking Time: 20 minutes
This sweet, spicy and slightly sticky pork curry is perfect for serving over steamed rice or fried rice. You could also serve it with crisp noodles or even chips.


  • 450g lean pork fillet
  • 250ml chicken stock
  • 1 tbsp. corn flour
  • 1 tbsp. curry powder
  • 3 garlic cloves
  • 2 whole star anise
  • 6 spring onions
  • 1 tsp. minced ginger
  • 2 tbsp. rice wine
  • 1 tbsp. sugar
  • 2 tbsp. soy sauce
  • Pinch of salt and black pepper
  • 2 tbsp. oil


  1. Dice the pork fillet. Mince the garlic cloves. Thinly slice the spring onions on the diagonal.

  2. Heat a frying pan over a high heat. Add the oil. Once hot, fry the pork until browned. Add the garlic, star anise, ginger and half of the spring onions. Stir fry for a couple of minutes. Cover with a lid and steam for 7-8 minutes.

  3. Meanwhile, stir together the corn flour and curry powder with a little of the chicken stock to create a smooth mixture. Add to the rest of the chicken stock along with the rice wine, sugar, soy sauce, salt and pepper.

  4. Pour the sauce over the pork and simmer until the pork is cooked through and the sauce thick. Serve hot. Garnish with the remaining spring onions and fish out the star anise before serving.

If you like, fry off the curry powder with the pork when you start cooking for a slightly richer curry. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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