Pork Neck Curry

Annelien Pienaar – Food Consultant
(Author of: Meat the Ultimate Guide / Vleis die Omvattende Gids, Boerekos with a Twist/ Boerekos met ‘n Twist) www.annelienpienaar.co.za


1.2 kg Impala pork neck cubes
250 g Impala Kassler steak, cubed
1 onion, cubed
45 ml butter
1 stock cube of choice dissolved in 250 ml boiling hot water
200 g dried apricots, Montagu
1 tin of 410g coconut cream
125 ml (1/2 cup) Impala Sweet ‘n Sticky Marinade
15 ml (1 tbsp) garam masala or strong curry
Salt ‘n pepper to taste

Fry the cubed Kassler rashers in butter for 2 minutes. Add the onion and fry until translucent for 2 minutes and add the neck and brown the meat on all sides.

Add the stock and apricots and cook for 20 minutes at moderate heat. Add the coconut cream, Impala sweet ‘n sticky sauce and curry. Flavour to taste and serve with Basmati rice. 

Portions: 4-6

TIP: Slow cooker: Follow step 1 and at step 2 add all ingredients and slow cook on high for 4 hours.


1 stock cube
750 ml water
250 ml basmati rice

Rinse rice in water until the water runs clear. Add the stock cube and water. Boil at medium heat for 20 minutes and drain. Stir in the turmeric and butter and serve hot.

Portions: 4-6

TIP: Rice can be frozen in small quantities, but the secret is to boil the rice just until it starts to soften. Once defrosted and reheated the texture will be perfect. Cooking and freezing rice this way, will save you time.