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Hangi pork curry

Serves   4
Prep time: 30 mins
Cooking time: 1 hour

"I love to try out different food types. Normally my father cooks wild boar according to this method but it is hard to find wild boar in Auckland, so I started to use hangi pork. Hangi pork is just a bit harder than normal pork."

  • Curry
  • Pork



  • 1Kg hangi pork or pork
  • 1 ½ tsp chilli powder
  • 2 medium onion finely diced
  • 3 garlic finely chopped
  • ½ tsp ginger crushed
  • 14 curry leaves
  • 2 10cm pandan leaf
  • 3 Malabar Tamarind
  • 2 roasted curry powder
  • 3 Green chilli finely sliced
  • ½ tsp turmeric powder
  • Salt as required
  • ¼ tsp grounded pepper
  • 1 ½ cups water
  • 2 Tbsp cooking oil
  1. Thoroughly wash meat and cut the meat in to cubes with the skin and the fat on. Put the meat in to a bowel and add chilli powder, salt, half of the curry leaves, 1 pandan leaf, turmeric powder, Malabar tamarind and mix well and set aside marinate.
  2. In a deep saucepan heat the oil, when the oil is heat enough put remaining curry leafs, pandan leaf garlic, ginger and stir until light brown and add pork and stir well. Add 2/3 of the onion and 1 cup of water stir and close with a lid and cook on the medium heat for 15 to 20 minutes.
  3. Check whether the meat is tender if not add more water and let it simmer.
  4. When the water is dry and meat is tender add the remaining onion, green chilli and stir well and turn off the cooker.
  5. Serve the hangi pork curry with worm white rice and green leaf salad.