Gordon Ramsay’s pork neck curry with mango salsa recipe slow-simmers chunky pork neck in a coconut and lemongrass sauce for an hour until the meat falls apart and the sauce goes thick. The paste is lemongrass, kaffir lime leaves, red chillies, ginger, garlic, cinnamon, and coriander, all blitzed and fried before the coconut milk goes in.
Ramsay published this pork neck curry recipe in his Ultimate Cookery Course, and he tops it with a raw mango salsa that cuts through the richness of the sauce. I thought the salsa, out of all my curry recipes, sounded like an odd pairing, but the lime and peanut crunch against the soft pork is the part that makes this one worth repeating.
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Why Pork Neck Is the Right Cut
Pork neck has more fat running through it than loin or tenderloin, and that fat melts into the sauce during the hour-long simmer. Gordon cuts it into 2.5cm chunks so the pieces are big enough to hold their shape but small enough to cook through evenly.
If you cannot find pork neck, pork shoulder or collar works the same way. Anything lean will dry out over an hour of simmering, so do not use loin.
Curry Paste Ingredients
Blitz all of these in a food processor with the olive oil and a pinch of salt and pepper until smooth.
- 1 lemongrass stalk, bashed and finely chopped
- 4 kaffir lime leaves, 2 shredded
- 1-2 red chillies, deseeded and finely chopped
- 4cm (1.5-inch) piece fresh root ginger, peeled and grated
- 3 garlic cloves, peeled and roughly chopped
- 1 tsp ground cinnamon
- 2 tsp ground coriander
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Pork Neck Curry Ingredients
- 1kg (2.2 lbs) pork neck, cut into 2.5cm (1-inch) chunks
- Olive oil, for frying
- 1 onion, peeled and finely sliced
- 400ml (1.75 cups) tinned coconut milk
- 750ml (3.25 cups) chicken stock
- 1 tbsp palm sugar (or golden caster sugar)
- 1½ tbsp soy sauce, to taste
- 1½ tbsp fish sauce, to taste
- Rice, to serve
Mango Salsa Ingredients
- 1 mango, not too ripe, peeled and finely diced
- 1 small red onion, peeled and finely diced
- Small bunch fresh coriander (cilantro), roughly chopped
- 2 tbsp chopped toasted peanuts
- Juice of 1 lime
How To Make Gordon Ramsay Pork Neck Curry
- Make the Paste: Blitz all the curry paste ingredients in a food processor with the olive oil and a pinch of salt and pepper until smooth.
- Brown the Pork: Heat a splash of oil in a large pan over high heat. Brown the pork in batches for 3-4 minutes per batch until coloured on all sides, then set aside.
- Cook the Onion: Add a little more oil to the pan and cook the sliced onion for 3-4 minutes until tender and beginning to colour on the edges.
- Fry the Paste: Add the curry paste to the onions and stir for 1-2 minutes until aromatic and well mixed.
- Add Coconut Milk: Return the pork to the pan and stir to coat in the paste. Pour in the coconut milk and stir well, scraping up any bits stuck to the bottom.
- Add Stock and Simmer: Pour in the chicken stock, then add the sugar, whole kaffir lime leaves, soy sauce, and fish sauce. Bring to the boil, then reduce to a gentle simmer for 1 hour, stirring occasionally, until the sauce is thick and the pork is tender.
- Make the Salsa: While the curry simmers, mix the diced mango, red onion, coriander (cilantro), toasted peanuts, and lime juice in a bowl. Season to taste.
- Serve: Spoon the curry over rice and top with the mango salsa.
Why the Mango Salsa Matters
After an hour of simmering, the curry is rich, heavy, and deep. The mango salsa is raw, cold, sharp, and crunchy, and that contrast is the whole point of the dish.
Skip the salsa and the curry is still good, but it turns into a one-note bowl. I tried adding the mango into the curry instead of on top once, and it went soft and disappeared.
What to Serve Alongside
Plain steamed rice is all it needs. The sauce is thick enough to coat the rice, and a fish curry on the side works if you are feeding a crowd.
I sometimes make extra salsa and serve it with a chicken tikka masala as well. The lime and peanut combination goes with almost any curry on the table.
Making It Ahead
The curry tastes better the next day because the pork absorbs more of the sauce overnight. Make the salsa fresh though, because the mango goes brown and soggy after a few hours.
Reheat gently on the hob with a splash of stock if the sauce has thickened too much. It keeps in the fridge for 3 days and freezes well for up to a month.
FAQs
- Where is this recipe from? Gordon Ramsay’s Ultimate Cookery Course. He also made it on his YouTube channel in 2014.
- Can I use pork shoulder instead of neck? Yes. Shoulder has slightly less fat but behaves the same in a slow simmer. Avoid anything lean like loin or tenderloin.
- Do I need to brown the pork first? Ramsay browns it in batches to build colour and flavour on the bottom of the pan. You can skip it, but the sauce will be thinner and less savoury.
More Recipes To Try:
Nutrition Facts (Per Serving)
- Calories: 580 kcal
- Total Fat: 35g
- Protein: 42g
- Total Carbohydrate: 22g
Gordon Ramsay Pork Neck Curry Recipe
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servings15
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minutesGordon Ramsay’s pork neck curry with mango salsa recipe slow-simmers chunky pork neck in a coconut and lemongrass sauce for an hour until the meat falls apart and the sauce goes thick. The paste is lemongrass, kaffir lime leaves, red chillies, ginger, garlic, cinnamon, and coriander, all blitzed and fried before the coconut milk goes in.
Ramsay published this pork neck curry recipe in his Ultimate Cookery Course, and he tops it with a raw mango salsa that cuts through the richness of the sauce. I thought the salsa sounded like an odd pairing, but the lime and peanut crunch against the soft pork is the part that makes this one worth repeating.
Ingredients
1 lemongrass stalk, bashed and finely chopped
4 kaffir lime leaves, 2 shredded
1-2 red chillies, deseeded and finely chopped
4cm (1.5-inch) piece fresh root ginger, peeled and grated
3 garlic cloves, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground coriander
2 tbsp olive oil
Sea salt and freshly ground black pepper
1kg (2.2 lbs) pork neck, cut into 2.5cm (1-inch) chunks
Olive oil, for frying
1 onion, peeled and finely sliced
400ml (1.75 cups) tinned coconut milk
750ml (3.25 cups) chicken stock
1 tbsp palm sugar (or golden caster sugar)
1½ tbsp soy sauce, to taste
1½ tbsp fish sauce, to taste
Rice, to serve
1 mango, not too ripe, peeled and finely diced
1 small red onion, peeled and finely diced
Small bunch fresh coriander (cilantro), roughly chopped
2 tbsp chopped toasted peanuts
Juice of 1 lime
Directions
- Make the Paste: Blitz all the curry paste ingredients in a food processor with the olive oil and a pinch of salt and pepper until smooth.
- Brown the Pork: Heat a splash of oil in a large pan over high heat. Brown the pork in batches for 3-4 minutes per batch until coloured on all sides, then set aside.
- Cook the Onion: Add a little more oil to the pan and cook the sliced onion for 3-4 minutes until tender and beginning to colour on the edges.
- Fry the Paste: Add the curry paste to the onions and stir for 1-2 minutes until aromatic and well mixed.
- Add Coconut Milk: Return the pork to the pan and stir to coat in the paste. Pour in the coconut milk and stir well, scraping up any bits stuck to the bottom.
- Add Stock and Simmer: Pour in the chicken stock, then add the sugar, whole kaffir lime leaves, soy sauce, and fish sauce. Bring to the boil, then reduce to a gentle simmer for 1 hour, stirring occasionally, until the sauce is thick and the pork is tender.
- Make the Salsa: While the curry simmers, mix the diced mango, red onion, coriander (cilantro), toasted peanuts, and lime juice in a bowl. Season to taste.
- Serve: Spoon the curry over rice and top with the mango salsa.
