Filipino pork curry made with local curry powder — mild, coconut-rich, and better with pork belly than the classic chicken version.
Filipino curry is its own thing. It's not Indian curry, not Thai curry, not Japanese curry — it's a coconut milk-based stew seasoned almost entirely with curry powder, the bright yellow kind you'll find in any local grocery store. That powder is milder and more turmeric-forward than Indian blends, which is why Filipino curry has a gentler heat and a distinctly yellow sauce. If you swap in an Indian curry powder, expect more spice — adjust accordingly.
The classic version uses chicken, but pork belly works just as well, arguably better. The fat in pork belly has time to render and melt into the sauce over the longer simmer, giving it more body than chicken ever would.
A couple of technique notes. First, bloom your curry powder — cook it in the fat for about 30 seconds before adding any liquid. It smells more fragrant and the color deepens noticeably. Don't skip this. Second, the partial cover during simmering keeps moisture in so the pork can braise properly, but uncovering at the end lets the sauce reduce and the oil from the coconut milk rise to the surface. That oil separation isn't a mistake — it's the sign that your sauce has cooked down enough.
The green chilies are optional because this dish isn't meant to be spicy. Add them if you want a little heat, leave them out if you don't.
Render pork: Place pork in a single layer in a medium pan over medium heat. Cook until fat renders and the pieces are lightly browned, 5–7 minutes.
Sauté aromatics: If pork rendered little fat, add 1 tablespoon of oil. Push pork to one side of the pan. Sauté onions until translucent, about 2 minutes. Add ginger and garlic; cook until fragrant, about 1 minute. Add curry powder and stir to coat everything evenly. Cook for 30 seconds.
Simmer: Pour in coconut milk and water, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then partially cover. Cook until pork is almost tender, 30–45 minutes.
Cook vegetables: Add potatoes and carrots. Partially cover and simmer until tender, 10–15 minutes.
Reduce: Uncover and simmer until sauce thickens and oil from the coconut milk rises to the surface, about 5–10 minutes.
Finish: Add bell peppers and green chilies, if using. Cook until peppers are just tender, 2–3 minutes. Season to taste with patis and pepper.
