That was rude. English is not everyone's first language.
"Pork curry" is pretty ambiguous. Are you doing an Indian style curry or an Asian style curry? There are a million ways to season it, but I would rather have a recipe from someone in the business of cooking for people for a living than a nameless face posting recipes on Google anyways.
Some of the season combinations I've used for seasoning pork for curries includes:
Basic salt and pepper
Tandoori spice blend
Whole flower saffron crust with salt, pepper, onion powder
Cumin, coriander and cardomum rub with salt, pepper
Sunflower seed and tumeric crust with clove, cumin, garlic and onion powders, salt and pepper
Simple curry powder, salt and pepper rub (find a great curry powder, not all blends are the same)
Coconut crust on pork marinated in ginger paste, lemongrass paste, garlic fish sauce and oyster sauce
Thai basil rubbed with garlic, salt, pepper, thyme and cottonseed oil
Try out some Indian markets, Asian markets or Halal markets if you want to find some premixed rubs. You can often find Middle Eastern spice merchants at some farmers markets that have some great rubs. I prefer mixing my own blends myself.
That's just the tip of the iceberg. Something I consider first is whether my pork will be stewed in the curry, which is traditional, or prepared some other way. I typically choose non-traditional methods when making a curry dish. I like to use pork tenderloin with crusts I sear to the meat, then finish in the oven, then slice so I can make the plate look nicer. I'm not against traditional preparation methods, they're great when done right, but people don't normally tell stories about food that looks like everyone else's.
Last edited: July 5, 2012 1:29 PM by Brandon94275