Cauliflower and Potato Curry on Pork

5 from 3 votes
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 93 kcal


  • 5 disc Pork neck
  • Himalayan salt to taste
  • Pepper colored to taste
  • Curry seeds for use in a mortar
  • 3 piece Fresh onions
  • 3 piece Garlic cloves chopped
  • 5 large Potatoes
  • 2 tablespoon Butter


  • Sprinkle the meat slices with any kind of salt and pepper. Clean the cauliflower and cut into thick roses. Peel the potatoes and cut into large pieces. Cut the onions into half slices. Mortar or coarsely grind the curry.
  • Soak the Roman pot for 30 minutes. Place 3 slices of meat in the bottom. Put half the onions and garlic on top. Now half of the cauliflower and potatoes. Sprinkle both with salt and generously with curry. Repeat the whole process again with the rest of the ingredients. Put the butter cut into pieces on top.
  • Put the lid on the pot and put it in the cold oven, bottom shelf. Cold oven because the pot has to heat up slowly so that it does not burst.
  • Set 180 ° and stew everything for 120 minutes. Then place on a plate and drizzle with some of the resulting juice. Good Appetite.
  • A small addendum. This curry with the whole seeds to be ground in a mortar tastes completely different from the canned powder from the supermarket. Just great taste.


Serving: 100gCalories: 93kcalCarbohydrates: 14.2gProtein: 3.2gFat: 2.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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