Pork Curry Recipe Panlasang Pinoy: Filipino-Style Spiced Coconut Stew

This Filipino-style pork curry delivers rich, aromatic flavors with a creamy coconut base that’s both comforting and deeply satisfying. I’ve refined this method to balance traditional spices with everyday ingredients, creating a dish that’s as practical as it is delicious.

The key is slow-cooking pork shoulder in a fragrant blend of curry powder, garlic, and ginger, allowing the meat to become fall-apart tender. Coconut milk adds a velvety texture, while potatoes soak up the sauce for a hearty, well-rounded meal.

What emerges is a stew with layers of warmth—savory, slightly sweet, and just spicy enough to keep you reaching for seconds. The flavors deepen as it simmers, making it even better the next day.

Serve with steamed rice to soak up every drop of the sauce. This is the kind of dish that turns a simple dinner into something special.

Ingredients for Pork Curry Recipe Panlasang Pinoy

Rich spices, tender pork, and creamy coconut make this stew irresistibly comforting.

The pork shoulder is non-negotiable here—bone-in, well-marbled cuts from the grocery store or Costco give that melt-in-your-mouth texture. I always grab mine from the butcher if I have time (ask for the blade end). The potatoes should be starchy—Russets or Yukon Golds soak up that sauce best. Don’t skip the full-fat coconut milk; the light stuff separates and ruins the texture.

No curry powder? Madras or garam masala works in a pinch. Out of fish sauce? Soy sauce plus a pinch of salt gets you 80% there. Fresh ginger is ideal but ground ginger at half the amount works too. The chicken broth can be swapped for vegetable broth, but the pork flavor is key here. If you’re avoiding fish sauce entirely, add a splash of worcestershire sauce instead.

This tastes even better the next day—3-4 days in the fridge, 3 months frozen. The coconut milk may separate when reheating; just stir it back in. I always make extra for leftovers (it’s that good).

Step-by-Step Instructions for Filipino-Style Spiced Coconut Stew

Here’s the method that delivers rich, fragrant curry with tender meat and potatoes.

Step 1: Sear the Pork Shoulder

Heat the 2 tbsp Vegetable Oil in a large pot over medium-high heat. Add the 1.5 lb Pork Shoulder cubes and sear for 5-6 minutes, turning occasionally, until all sides are golden brown. You’re not cooking it through—just building a flavorful crust.

I like to work in batches if my pot isn’t large enough to fit all the pork in a single layer. Crowding the pot steams the meat instead of searing it. Transfer the browned pork to a plate and set aside—it’ll finish cooking in the sauce later.

Step 2: Sauté the Aromatics

In the same pot, add the Yellow Onion, 6 cloves Garlic Cloves, and 1 tbsp Fresh Ginger. Sauté for 3-4 minutes until the onion becomes translucent and the garlic releases its fragrance. Be careful not to let the garlic burn—it turns bitter quickly.

Stir in the 2 tbsp Curry Powder and cook for 1 minute to toast the spices. This step deepens the curry flavor and removes any raw taste. You’ll notice the color darken slightly and the aroma become more intense—that’s your signal it’s ready.

Step 3: Build the Sauce and Simmer

Return the pork to the pot along with any accumulated juices. Pour in the 2 cups Coconut Milk, 1 cup Chicken Broth, 1 tbsp Fish Sauce, 1 tbsp Soy Sauce, 1 tsp Brown Sugar, 1 whole Bay Leaf, 1 tsp Salt, and 0.5 tsp Ground Black Pepper.

Bring the mixture to a boil, then reduce heat to medium-low. Cover and let it simmer for 30 minutes, stirring occasionally. This is where the magic happens—the pork becomes fork-tender and all those bold flavors meld together beautifully.

Step 4: Add Potatoes and Finish Cooking

Stir in the 2 whole Russet Potatoes and simmer uncovered for another 15-20 minutes. The potatoes are done when they’re tender when pierced with a fork and the sauce has thickened slightly.

Taste and adjust seasoning if needed—the fish sauce and soy sauce add saltiness, so go easy with additional salt. Remove the bay leaf before serving. The sauce should coat the back of a spoon, and the pork should be so tender it nearly falls apart.

Best Sauces and Condiments for These Flavors

Creamy Coconut Drizzle

I love adding a swirl of coconut cream on top—just scoop the thick part from a chilled can of full-fat coconut milk. It adds a luxurious richness that balances the spices beautifully. Drizzle 1-2 tbsp per bowl right before serving. 💛

Fresh Herb Garnish

A sprinkle of fresh cilantro or Thai basil brightens up the dish. Chop ¼ cup cilantro or tear 5-6 Thai basil leaves for a pop of color and freshness. I grow Thai basil in my Portland garden just for moments like this.

Spicy Condiments

For heat lovers, offer sambal oelek or sriracha on the side. Start with ½ tsp and adjust to taste. The vinegar in these sauces also cuts through the richness of the coconut milk. 🔥

Tangy Lime Wedges

A squeeze of fresh lime juice just before eating lifts all the flavors. Serve with 4-6 lime wedges per bowl. The acidity complements the earthy curry powder perfectly.

Crunchy Toppings

Toasted coconut flakes or crushed peanuts add texture contrast. Sprinkle 1 tbsp per serving for a satisfying crunch. I always keep a bag of unsweetened coconut flakes from New Seasons Market for this.

Frequently Asked Questions