Pork neck mango curry

By Drum Digital
04 June 2018

Preparation: 15 min | Cooking: 1 hour | Serves 4

This super-tasty and #JustDelicious combination of pork and mango hits the (warm) spot every single time!


30ml (2T) olive oil

1 onion, finely diced

2 cloves garlic, finely chopped

1,5kg Eskort fresh pork neck, cut into bite-size pieces

5ml (1t) ground ginger

15ml (1T) curry powder

2,5ml (½t) turmeric

5ml (1t) ground cumin

5ml (1t) ground coriander


ground black pepper

1 tin chopped tomatoes

250ml (1c) chicken stock

2 mangoes, peeled and cut into cubes

To serve

basmati rice, cooked according to packet instructions

fresh coriander, to garnish

250ml (1c) plain double-cream yoghurt


  • Heat the oil in a pot and add the onion and garlic. Fry until softened.
  • Add the pork neck pieces, ginger, curry powder, turmeric, cumin and coriander and season with salt and pepper.
  • Fry for a few minutes, stirring the spices through the pork until the pork has browned.
  • Add the chopped tomatoes and chicken stock and bring to the boil.
  • Turn down the heat and simmer for 45 minutes to 1 hour until the pork is tender.
  • Just before serving, add the mango and stir through to combine with the curry.
  • To serve Garnish with coriander and serve warm, with the rice (or starch of your choice) and yoghurt.

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