Pork Curry Recipe Filipino Style: Rich Coconut Infused Stew

This Filipino-style pork curry delivers a rich, aromatic stew that’s deeply satisfying and surprisingly simple to prepare.

Tender pork simmers in a creamy coconut milk base with warm spices, potatoes, and carrots until every bite is infused with bold flavor. The dish balances creamy, savory, and slightly sweet notes that define traditional Filipino cooking.

The slow cooking process ensures the pork becomes fall-apart tender while the vegetables absorb the fragrant sauce. It’s a hearty, comforting meal that brings restaurant-quality results to your home kitchen.

Serve this stew over steamed rice for a complete, deeply flavorful experience that’s perfect for any night of the week.

Ingredients for Pork Curry Recipe Filipino Style

Rich, aromatic spices and tender pork make this stew unforgettable over rice.

The pork is key here—pork shoulder gives you that melty texture you want (bone-in adds even more flavor). Look for marbled pieces at your butcher or Costco for the best results. Coconut milk should be full-fat—light versions just won’t give you that luscious, creamy base. Most Asian markets carry the Filipino fish sauce (like Red Boat or Three Crabs) that makes all the difference.

No fish sauce? Soy sauce plus a pinch of salt works in a pinch, though the flavor won’t be as complex. Chicken stock with a dash of vinegar can also mimic the tang. Out of curry powder? Mix cumin, coriander, and turmeric at equal parts. The potatoes and carrots are flexible—sweet potatoes or parsnips would add a fun twist (just keep the total veggie volume similar).

This stew tastes even better the next day—4-5 days in the fridge, and it freezes like a dream for 3 months. Let it cool completely before storing, and reheat gently to keep the coconut milk from separating. Always serve with fresh steamed rice (jasmine or long-grain works great).

Instructions

This method builds layers of flavor slowly. Trust the process and you’ll get it right.

Step 1: Sear the Pork Shoulder

Heat the 2 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat. When the oil shimmers, add the 1.5 lb pork shoulder cubes in a single layer, working in batches if needed. Don’t crowd the pot—this steams the meat instead of browning it.

Sear undisturbed for 3-4 minutes per side until the pork develops a deep golden-brown crust. The meat should release easily from the pot when it’s ready to flip. Transfer the seared pork to a plate and set aside. This step locks in juices and creates the flavor foundation.

Step 2: Build the Aromatic Base

In the same pot, reduce heat to medium and add the 1 whole yellow onion, 6 cloves garlic cloves, and 1 tbsp fresh ginger. Sauté for 5-6 minutes, stirring frequently, until the onion softens and turns translucent.

Stir in the 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1-2 minutes until the spices become fragrant. Watch closely—they can burn easily. Add the 2 tbsp low-sodium soy sauce, 2 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine. This creates a rich, complex base for the stew.

Step 3: Simmer the Curry to Perfection

Return the seared pork to the pot along with any accumulated juices. Pour in the 2 cups coconut milk and add the 2 pieces bay leaves. Stir to combine, scraping up any browned bits from the bottom of the pot.

Add the 2 whole Yukon Gold potatoes and 2 whole carrots. Bring to a gentle simmer, then reduce heat to low. Cover and let cook for 45-50 minutes, stirring occasionally, until the pork is fork-tender. The potatoes should be soft enough to pierce easily with a fork.

Step 4: Finish with Green Bell Pepper

Stir in the 1 whole green bell pepper and simmer uncovered for an additional 10-12 minutes. This allows the pepper to soften slightly while retaining its vibrant color and a bit of crunch.

Taste and adjust seasoning if needed—the flavors should be bold and balanced, with the coconut milk mellowing the spices. Remove the bay leaves before serving. The curry should have thickened slightly, coating the back of a spoon, with the pork falling apart at the touch of a fork.

Serving Suggestions for This Dish

Rice Pairing

I always serve this rich stew over fresh steamed jasmine rice. The fluffy texture soaks up the creamy coconut sauce perfectly. Use 1 cup rice to 1.5 cups water ratio for ideal results. My daughter Lily loves making rice with me—she sings the alphabet song while we wait for it to cook. 💛

Garnish Ideas

Fresh cilantro leaves add brightness to the dish, while thinly sliced green onions provide a mild crunch. A squeeze of calamansi or lime enhances the flavors beautifully. I grow cilantro in my Portland garden just for dishes like this.

Side Dish Options

A simple cucumber and tomato salad with vinegar and a pinch of salt cuts through the richness. For something heartier, try stir-fried bok choy with garlic. Both options balance the meal without overpowering the curry.

Beverage Pairings

Cold San Miguel beer is my go-to—its crispness complements the creamy stew. For non-alcoholic options, iced calamansi juice or coconut water work wonderfully. Tom prefers his beer with a lime wedge. 🍺

Serving Style

Family-style works best for this dish. Let everyone serve themselves from a large bowl, with rice and garnishes on the side. I use a cast iron Dutch oven that goes straight from stove to table. The presentation is as comforting as the meal itself.

Frequently Asked Questions