Pork Recipes | Cyrus Todiwala Kharu Pork | Red Tractor

Pork Recipes

Cyrus Todiwala's Kharu Pork with Potato Wedges

Pork recipes always taste better with homemade potato wedges, so in this recipe we show you how to make them, with a side of salad thrown in too!

Serves: 10

Cooking time: 50 minutes – 60 minutes
Preparation time: 20 minutes


  • 625gm/23oz pork collar, cut into 1.5cm pieces
  • 5tbsp oil
  • 5 cinnamon sticks, 2.5cm/1” long
  • 7-8 cardamom pods
  • 5-6 cloves
  • 5-6 whole dried red chillies, broken into pieces
  • 5 onions, finely chopped
  • 2 heaped tbsp ginger garlic paste
  • 2 level tbsp ground cumin
  • 3 level tbsp ground coriander
  • 1 tsp turmeric
  • 1250-1870ml chicken stock or water
  • 5 tomatoes, roughly chopped
  • 5 tbsp coriander leaves, roughly chopped

Ingredients for potato and salad:

  • 5-6 large potatoes, peeled and cut into 4 lengthways
  • 20ml (2 tablespoons) rapeseed or vegetable oil
  • 5 tomatoes, cut into chunks
  • 9 spring onions, sliced
  • 1½ cucumber, deseeded and cut into fine dice
  • 5 green chillies, finely diced
  • 7tbsp mint leaves, roughly chopped
  • 7tbsp coriander leaves, roughly chopped
  • 2 limes, juiced
  • 2 tbsp malt vinegar


For Pork
1. Heat a heavy casserole until hot, add the oil and heat until it gets a haze on the top.

2. Add all the whole spices as well as the red chillies, but do not allow the chillies to burn.

3. As soon as you see the spices swell, puff and change colour, add the diced pork, seal well until browned and remove.

4. Add the chopped onions and sauté until they get a good brown colour.

5. Return the pork to the pan, stir until any liquid has almost dried up then add the ginger and garlic paste and stir well.

6. Mix the ground cumin, coriander and turmeric with a little of the stock or water to form a paste then add to the pan.

7. As soon as the paste nearly dries up and bubbles of oil appear along the edges of the pan, add enough stock or water to cover the meat.

8. Bring to a simmer, cover and cook for about 30-35 minutes until just tender.
9. Add the chopped tomatoes and check the seasoning, bearing in mind that the gravy will thicken further so salt will have to be gauged.

10. Cook for a further 5 minutes, then add the chopped coriander and simmer for just a minute or so to allow the coriander to impart its flavour.
Preparation for potato and salad:

1. Place the potatoes into a saucepan of salted water and bring to the boil.

2. Simmer for 8-10 minutes until just cooked through.

3. Cut into wedges or chunky chips and place on a baking tray greased with rapeseed oil.

4. Brush rapeseed oil over the potatoes and bake in a hot oven.

5. Toss the tomatoes, spring onions, cucumbers, chillies, mint and coriander leaves together.

6. Whisk the lime juice, vinegar and salt together then pour over the salad and toss.

To serve:

Pile the salad into a small bowl.
Spoon the pork onto the plate and top with the potatoes.
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