Pork Curry
Prep time
Cook time
Total time
Recipe by:
Serves: 4
  • 4 pounds pork neck bones
  • 1 2-inch piece of fresh ginger, peeled and chopped into chunks
  • 4 star anise
  • 2 cinnamon sticks
  • 3 bay leaves
  • 2 cans coconut milk
  • 1 cup diced red onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • ½ cup diced carrot
  • 1 tablespoon minced garlic
  • ½ cup chopped cilantro
  • 1 ½ cups diced green onion tops, divided
  • 2 tablespoons freshly squeezed lime juice
  • 3 tablespoons yellow curry powder
  • 1 tablespoon ground lemongrass
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 cup cubed pineapple chunks
  • 1 large ear of yellow corn, cut into round chunks
  • Kosher salt and freshly ground black pepper
  • 4 cups cooked white jasmine rice, such as Supreme
  • 1 cup fresh basil leaves, for garnish
  • 2 cups fresh cilantro sprigs, for garnish
  • 2 tablespoons diced jalapeno
  • 4 tablespoons shelled peanuts
  • 4 wedges fresh lime
  1. In a large cast-iron pot with heavy lid, add the pork neck bones along with the ginger, star anise, cinnamon sticks, and bay leaves. Add enough water to just cover the pork pieces and place over high heat. Bring to a boil and lower the heat to a simmer. Continue cooking until the pork is tender, about 1 hour. Strain the pork stock from the pot and reserve. Discard the pieces of ginger, star anise, cinnamon sticks, and bay leaves.
  2. In the same pot containing the pork over medium-high heat, add back 4 cups of the strained stock along with the coconut milk. Add the red onion, celery, bell pepper, carrot, garlic, cilantro, ½ cup of the green onion tops, and lime juice. Add the curry powder, lemongrass, turmeric, ground ginger, pineapple chunks, and the corn pieces. Bring to a boil and lower the heat to simmer. Cover and let cook until the soup just begins to thicken, about 1 hour.
  3. Taste the soup and adjust the seasonings by adding a dash more curry powder if needed along with salt and pepper. Turn off the heat and let rest for 10 minutes to let the flavors meld.
  4. For serving, add a mound of rice to the bottom of a large, deep bowl. Ladle the soup along with pieces of the pork neck bones and garnish with basil leaves, sprigs of cilantro, jalapeno, peanuts, and a wedge of lime. Invite your guests to squeeze the lime and the chunks of corn and the bony pieces of pork should be eaten with the hands.
This soup is meant to be the consistency of bisque, but if it becomes too thick, add a bit more of the reserved pork stock. I like the inexpensive but very succulent pork neck bones (look for those with lots of meat on them) for this, but this dish would work equally as well with country-style pork ribs, beef short ribs, or even oxtails. I always keep ground lemongrass (find it at Asian markets) on hand but feel free to use finely diced fresh lemongrass. The charm of this soup is its subtle, fragrant flavors, but if you like it spicy, serve hot sauce at the table.
Recipe by Acadiana Table at https://www.acadianatable.com/2022/01/24/pork-curry/