Neven's Pork Rogan Josh

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  Neven's Pork Rogan Josh

 This is a wonderfully robust curry filled with punchy flavours. It only improves with time, if you’re making it for a special occasion, try to do it a couple of days in advance. A curry like this is a great way to feed a crowd and can be easily scaled up. 

Neven Maguire's Pork Rogan Josh

Serves 4 

Cooking time:


Pork Rogan Josh

  • 4 tbsp rapeseed oil
  • 675g (1½lb) pork shoulder or tenderloin (fillet), well trimmed and cut into bite-sized pieces
  • 6 whole cloves
  • 1 small cinnamon stick
  • 2 bay leaves
  • 2 large onions, thinly sliced
  • 4 garlic cloves, crushed
  • 1 red chilli, deseeded and finely chopped
  • 5cm (2in) root ginger, peeled and finely grated
  • 1 tbsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp paprika
  • ¼ tsp ground cardamom
  • 15g (½oz) fresh coriander, finely chopped, reserving enough to garnish
  • 200ml (7fl oz) thick Greek yogurt, plus extra to serve
  • 1 x 400g (14oz) tin of chopped tomatoes
  • 100g (4oz) red lentils
  • 300ml (½ pint) chicken stock (homemade or made up from a cube)
  • sea salt and freshly ground black pepper

Steamed Fragrant Rice

  • 350g (12oz) basmati rice
  • 1 tbsp sunflower oil
  • 4 whole cloves
  • 4 green cardamom pods, cracked
  • 5cm (2in) piece of cinnamon stick
  • 1 bay leaf
  • 600ml (1 pint) boiling water
  • ½ tsp salt

Cucumber Raita

Makes about 300ml (½ pint)

  • ½ cucumber
  • 250ml (9fl oz) natural yogurt
  • juice of ½ lemon
  • 1 small garlic clove, finely grated
  • ½ green chilli, deseeded and finely chopped
  • large handful of fresh mint leaves, finely chopped
  • sea salt and freshly ground black pepper

Sriracha Spiced Yoghurt

Makes about 300ml (½ pint)

  • 250ml (9fl oz) natural yogurt
  • juice of ½ lemon
  • 2 tbsp Sriracha sauce
  • 1 tsp smoked paprika
  • sea salt and freshly ground black pepper

To Cook

Pork Rogan Josh

    Heat 2 tablespoons of oil in a large pan. Add half of the pork and fry until nicely browned all over. Transfer to a plate and fry the rest of the meat. Set aside.

    Add the remaining 2 tablespoons of oil to the pan, then fry the cloves, cinnamon stick and bay leaves for a few seconds. Add the onions and fry for 6–7 minutes, until nicely browned. Add the garlic, chilli and ginger and fry for 2 minutes, then add the ground spices with the fresh coriander and fry for another minute. Add the yogurt a tablespoon at a time, frying for about 30 seconds between each addition.

    Return the pork to the pan and stir in the tomatoes with the lentils and stock. Season to taste, cover and simmer very gently for about 2 hours (or 1 hour if using tenderloin), until the pork is meltingly tender but still holding its shape and the sauce has reduced and thickened.

Steamed Fragrant Rice

    Wash the rice in numerous changes of cold water until the water runs relatively clear. Cover with more cold water and leave to soak for 7 minutes, then drain well.

    Heat the oil in a heavy-based pan that is approximately 20cm (8in) in diameter. Add the cloves, cardamom pods, cinnamon stick and bay leaf and cook gently over a low heat for 1–2 minutes, until they start to smell aromatic.

    Stir in the rice and add the boiling water and salt, then quickly bring to the boil. Stir once, cover with a tight-fitting lid, reduce the heat to low and cook over a low heat for 12 minutes. Uncover, fluff up the grains with a fork and serve at once.

    Cucumber Raita

      Cut the cucumber in half, then use a teaspoon to scoop out the seeds and discard them. Grate the flesh and place in a tea towel, then squeeze out all the excess water. Put in a bowl with the yogurt, lemon juice, garlic, chilli and mint. Season to taste with salt and pepper and cover with cling film. Keep in the fridge until needed.

      Sriracha Spiced Yogurt

        Place the yogurt in a bowl and mix together with the lemon juice, Sriracha sauce and paprika and season with salt and pepper. Cover with cling film and chill in the fridge until needed.

Serving Suggestions

Spoon the Pork Rogan Josh onto warmed plates with the Fragrant Steamed Rice and add a dollop of yogurt to each one, then garnish with the coriander leaves. Hand around the Cucumber Raita and Sriracha Spiced Yogurt separately.