Turn up the heat: Tips for the ultimate Pork stew or curry this winter.
Craving comfort food this winter? Discover how to make the ultimate Pork stew or curry with expert tips, flavour-packed spices, and the perfect cuts of Pork from LYNCA MEATS. Hearty, affordable and oh-so-delicious – this is winter cooking made easy.
When the evenings get cold and the blankets come out, there’s nothing more satisfying than a steaming bowl of Pork stew or a spicy Pork curry. These hearty, flavour-filled dishes are winter staples in many South African homes. With the right ingredients and a few clever tips, they are not only affordable and nutritious, but they are surprisingly easy to get right.
Brent Fairlie, CEO of LYNCA MEATS, says: “We believe every stew and curry starts with quality. Whether you’re feeding the whole family or cooking in batches to save time and money, choosing the right cut of Pork makes all the difference.”
The right cut of Pork makes the dish.
Not all cuts of Pork are created equal when it comes to slow-cooked dishes, certain cuts shine when cooked low and slow, absorbing flavour while becoming deliciously tender. Here are several favourites to keep in mind:
- Pork Shoulder: With just the right amount of fat and connective tissue, this cut turns soft and juicy after a few hours on the stove.
- Pork Neck: One of the best-kept secrets for stews, Pork Neck is rich, affordable, and loaded with flavour.
- Pork Belly: If you want a stew with serious depth and richness, Pork Belly adds that irresistible melt-in-the-mouth texture.
- Stewing Pork (cubed): Great for quicker-cooking curries where you want the meat to hold its shape while still soaking up all those bold spices.
You’ll find all these cuts and more at your favourite supermarket or you can buy them directly from the LYNCA MEATS Factory Shop.
Build a better base: Browning, thickening and other winning tips!
Don’t skip this crucial first step – browning your Pork adds a rich, savoury foundation to any stew or curry. Searing the meat in a hot pan locks in moisture, enhances texture and unlocks that deep umami flavour that makes all the difference.
Once browned, consider dusting the meat lightly with flour or cornflour before adding liquids. This not only helps thicken the stew or curry but also gives it a velvety finish that clings to every bite.
For stews, a splash of red or white wine can add incredible depth and aroma – just let it simmer for a few minutes to cook off the alcohol and concentrate the flavour. In curries, a spoonful of plain yoghurt or cream stirred in at the end can balance the heat and add a smooth, luxurious texture.
And perhaps the best-kept secret? Time. Slow cooking over low heat allows the Pork to soften beautifully and gives spices and aromatics the chance to mingle and mature. The longer it cooks, the richer the reward.
Build layers of flavour – spice it right!
No stew or curry is complete without the right mix of spices. The beauty of these dishes lies in their ability to carry bold, layered flavours, and the secret is all in the spice rack. Here’s an easy guide to spice up your Pork dish:
For curries:
- Coriander and Cumin: Earthy and aromatic, perfect as a base.
- Turmeric: Adds golden colour and a warm bitterness.
- Paprika or Cayenne Pepper: For heat and depth.
- Garam Masala: A finishing spice that adds complexity.
- Fresh Ginger and Garlic: Essential aromatics for balance and zing.
For stews:
- Bay Leaves: Subtle but essential in rich, slow-cooked dishes.
- Rosemary or Thyme: Ideal for herby, tomato-based stews.
- Smoked Paprika: Adds a smoky, slightly sweet note.
- Allspice or Cloves: Great in stews with a bit of sweetness.
- Onions and Celery: The foundation of any good stew base.
Let your spices toast lightly in the pan before adding liquids – this step “blooms” the flavours and helps them absorb into the meat.
Leftovers are your secret weapon.
Great news – most stews and curries taste even better the next day. That extra time allows the flavours to develop, making leftovers something to look forward to. Here are a few clever ways to turn leftover Pork into brand-new meals:
- Pork Curry Wraps: Spoon reheated curry into a wrap with fresh coriander, yoghurt, and pickles.
- Pork Stew Pot Pie: Add your leftover stew to a baking dish, top with puff pastry and bake until golden.
- Pork Fried Rice: Mix chopped leftovers with rice, soy sauce and a fried egg for a fast and tasty lunch.
- Freeze it: Portion into containers and freeze for up to 3 months. It’s perfect for meal prepping or those nights when you just can’t be bothered to cook.
Ready to cook? Let’s get stewing!
Winter is the season for comfort food, and there’s nothing more comforting than a homemade Pork stew or curry made with love (and quality meat). So, crank up the stove, pull out your favourite pot, and let the rich aromas of slow-cooked Pork fill your kitchen.
Need ideas? Here are several great recipes you can use to warm up your meal prep:
· Pork stew with tomato gravy
· Pork Massaman Curry
· Pork-and-Bean Bunny Chow
· Vindaloo Pork Curry
· Slow-Cooked Pork Stew Recipe
At LYNCA MEATS, we understand that South African families want quality they can count on. That’s why our range of Pork products are produced to the highest standards – ensuring tenderness, flavour and freshness in every bite.
