480g Tamworth Pork Chop, Spiced Coconut Curry Recipe

Prepare marinade

In a medium bowl combine 1 cup plain yogurt, 2 tbsp minced garlic, 1 tbsp grated ginger, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp smoked paprika, 1 tsp sea salt, 1/2 tsp freshly ground black pepper, 1 tbsp lime juice and 2 tbsp vegetable oil. Whisk until smooth.

Marinate pork

Pat the 480 g Tamworth pork chop dry with paper towel. Make 2–3 shallow slashes through the fat and meat to help marinade penetration. Rub the yogurt-spice marinade all over the pork, working into slashes. Cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Bring to room temperature

Remove pork from refrigerator 30 minutes before cooking to come to room temperature. Preheat your grill or barbecue for medium-high heat (about 200–230°C / 400–450°F). Brush pork lightly with 1 tbsp vegetable oil before grilling.

Sweat aromatics

While pork is resting, heat 2 tbsp coconut or vegetable oil in a medium sauté pan over medium heat. Add 1 finely chopped onion and a pinch of salt; cook 6–8 minutes until softened and translucent. Add 3 tbsp minced garlic, 1 tbsp grated ginger and optional chopped green chili; cook 1–2 minutes until fragrant, stirring so garlic does not burn.

Toast spices

Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 1 tsp curry powder, 1/2 tsp mustard seeds and 1/4 tsp fenugreek seeds (if using). Cook while stirring for 30–45 seconds to bloom the spices.

Build sauce

Stir in 2 tbsp tomato paste and 1/2 cup crushed tomatoes; cook 2 minutes. Pour in 1 cup light coconut milk and 1/2 cup chicken or vegetable stock, stirring to combine. Add 1 tsp brown sugar, 1 tsp fish sauce (or soy sauce), 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes until slightly thickened. Taste and adjust seasoning — add more salt, lime zest, or a squeeze of lime juice from the reserved lime as needed.

Finish sauce

Remove pan from heat and stir in the zest of 1 lime and 1 tbsp fresh lime juice. Stir in 1/4 cup chopped fresh cilantro. Keep the sauce warm while the pork finishes cooking.

Grill the pork

Place the marinated pork chop on the preheated grill over direct medium-high heat. Grill 4–6 minutes per side (depending on thickness), turning once, until a golden crust forms. Use an instant-read thermometer inserted into the thickest part (avoiding bone) — target 60–62°C (140–144°F) for medium-rare to medium, or 65–68°C (149–154°F) if you prefer well done. Because Tamworth is flavorful and pork can be enjoyed slightly pink, aim for the lower range and allow carryover cooking.

Rest the pork

Remove pork from the grill and transfer to a cutting board. Tent loosely with foil and rest 8–10 minutes. During this time, the internal temperature will rise a few degrees and juices will redistribute.

Slice & dress

Slice the pork against the grain into 1 cm–1.5 cm thick slices. Arrange slices on a platter or individual plates. Spoon the warm spiced coconut curry sauce over and around the pork, reserving a little sauce for guests to add.

Serve the pork and curry with 2 cups cooked basmati rice or warmed naan. Garnish with extra cilantro sprigs and lime wedges. Offer additional lime wedges at the table for extra brightness.

Estimated plating: place 1/2 – 1 cup rice per serving, 4–6 sliced pieces of pork (roughly half the chop per person if serving 2), ladle 1/3–1/2 cup sauce per plate, garnish with cilantro and lime.