Smoked Pork Curry

Name: Schwein Curry Geräuchert
Total time: 6 h
Ingredients: 10 g Garam Masala; 5 g Kurkuma; 6 g Kreuzkümmel gemahlen; 5 g Koriandersamen gemahlen; 4 g Chilipulver; 18 g Meersalz; 8 g Brauner Zucker

Spice MixPorkHot SmokingEasy6-9 hrs88-93 °C110-125 °CApple + Plum

An exotic recipe that combines the warmth and complexity of Indian curry with the deep aroma of hot smoking. The pork is rubbed with a spice blend of garam masala, turmeric, cumin and coriander and gently smoked over fruit wood. The spice crust forms a beautiful golden bark with intense aromas.

Ingredients(for 1 kg)

Garam Masala10 g

Turmeric5 g

Ground cumin6 g

Ground coriander seeds5 g

Chili powder4 g

Sea salt18 g

Brown sugar8 g

Instructions

Applying the rub

20 minutes + 8-24 hours

Mix all spices well with salt and sugar. Pat the meat dry and generously massage with the curry rub. Leave covered in the refrigerator for 8-24 hours.

Smoking

6-9 hours

Preheat the smoker to 110-125 °C. Add apple and plum wood. Place the meat in and smoke evenly. After 4 hours wrap in butcher paper and continue smoking until a core temperature of 88-93 °C.

Resting

45 minutes

Let the finished meat rest in the wrapping for 45 minutes so the juices settle. Then slice and serve with naan bread and yogurt dip.

Pro Tip

Turmeric stains everything intensely yellow – wear gloves! The curry rub forms a particularly beautiful golden bark that looks spectacular when sliced.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free