Pork Curry Tinola
If, like me, you love to experiment with recipes, and continuously renew your dishes to make every meal exciting, you are going to love this one! Pork Curry Tinola is a rich, colorful fusion of two well-loved dishes. I’m talking about the savory, velvety Curry, and the healthy, comforting Tinola. While they both belong on…
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If, like me, you love to experiment with recipes, and continuously renew your dishes to make every meal exciting, you are going to love this one! Pork Curry Tinola is a rich, colorful fusion of two well-loved dishes. I’m talking about the savory, velvety Curry, and the healthy, comforting Tinola. While they both belong on the stew end of recipes, they are pretty different when it comes to flavors.
Curry boasts of a flavorful mix of spices that makes for a thick, vibrant soup. And it is of Indian origin. As for Tinola, it’s a dish that comes right from home, and maintains a mildly spicy taste with a ginger-flavored stew. It might be difficult to imagine them together, but it’s the exciting contrast that provides exactly what we need to make for a unique dish.
We use a bountiful amount of coconut milk, turmeric powder, ginger and papaya to heighten the flavor in our soup. And all that with some meaty cubed pork shoulder? It makes for something truly satisfying! Let’s go ahead and make this dish for ourselves then!
How to cook Pork Curry Tinola:
Cooking the pork:
We’ll kick things off by taking some oil, and heating this up in our pan. Once hot, this should be our sign to add 5 cloves of garlic, 1 onion and 2 thumbs of ginger, all of which we’ve chopped beforehand. Then sauté it all together until the onion has softened nicely.
After this, you should incorporate 1 ½ lb. of cubed pork shoulder. To get all of those flavors into the dish, keep this cooking while stirring every once in a while. You’ll know you are done once the outer area of the pork has become a beautiful light brown.
Adding some seasonings for greater flavor:
Now is the time for some of our spices and seasonings to shine! Go ahead and put 1 teaspoon of chili garlic oil, and 1 Knorr Pork Cube inside the pan. Then stir this well. Add your 2 cups of coconut milk into the mix as well. Cover the pan now, and just wait for this boil. Continue cooking for 20 minutes, while keeping between low to medium.
Then pour 1 ½ cups of water into your pan, and place the cover on top. Let this boil again, and once it does, you should use the lowest setting for your stove. Keep cooking this until the pork has gotten as tender as you’d like. Just don’t forget to keep checking so that you don’t overcook this.
Afterwards, place 1 green papaya that’s wedged inside. Continue cooking with low heat for about 7 to 10 minutes. Now sprinkle in ½ teaspoon of curry powder, and 2 teaspoons of turmeric powder. We will also add some fish sauce. Use your preferred amount for this step. And don’t forget your 5 pieces of Thai chili pepper, as well as 1 ½ cups of spinach.
Now just cover the pan, and let this cook for 2 more minutes. You’ve made it to the end! You now have a beautiful stew in your Pork Curry Tinola, which you can transfer to a serving bowl of choice.
Since you’ve pretty much got this one down to pat, how about I introduce you to a few similar recipes?
Related recipes to also try out:
Mixing the amazing flavors of Curry and Tinola works for sure, but what about trying one of them on its own? Beef Curry has many merits, but we definitely can’t forget about how perfectly our smooth, tender beef works with cinnamon sticks, lemon juice and all the other ingredients of our rich stew. The choice of beef definitely provides a distinctly wonderful texture for our dish.
Pinoy Chicken Curry
By now, you would probably be aware of the fact that local cuisine has introduced a different kind of curry. Pinoy Chicken Curry does not have the same amount of thickness in consistency, and is perfect for anyone who prefers a creamier stew. This also doesn’t have a lot of the traditionally used ingredients like yogurt or tomato. Nonetheless, it makes for an absolutely delicious recipe!
Now for a dish that’s perfect for the colder days, or when you simply want something soothing to warm your body, Chicken Tinola is the go-to! It has smooth malunggay leaves that go with a savory, mild ginger broth. And as I mentioned earlier, this is a pretty healthy recipe because you get to eat lots of vegetables, and keep away from a lot of preservatives or fat.
Do these dishes sound delicious to you? If so, you might want to check out more recipes I’ve crafted! Simply scroll through the Panlasang Pinoy website. And if you can’t find something you’re looking for, feel free to suggest with our comments section!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Pork Curry Tinola
- 1 ½ lb. pork shoulder cubed
- 1 Knorr Pork Cube
- 1 green papaya wedged
- 1 ½ cups spinach
- 2 cups coconut milk
- 1 ½ cups water
- ½ teaspoon curry powder
- 2 teaspoons turmeric powder
- 1 teaspoon chili garlic oil
- 1 onion chopped
- 2 thumbs ginger chopped
- 5 cloves garlic chopped
- 5 pieces Thai chili pepper
- Fish sauce to taste
- Heat oil in a pan. Sauté garlic, onion, and ginger.
- Once the onion softens, add the pork. Cook it while stirring occasionally until the color of the outer part turns light brown.
- Add chili garlic oil and Knorr Pork Cube. Stir.
- Pour the coconut milk. Cover the pan. Let boil. Continue cooking for 20 minutes using between low to medium heat.
- Pour water into the pan. Cover and let it boil. Adjust the stove to the lowest setting. Continue cooking until the pork becomes tender.
- Add green papaya. Cook in low heat for 7 to 10 minutes.
- Add curry powder and turmeric powder.
- Season with fish sauce and add chili peppers and spinach. Cover the pan and cook for 2 minutes.
- Serve warm. Share and enjoy!
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