Jamie Oliver Leftover Pork Curry

There’s something oddly satisfying about opening the fridge and spotting a container of pork from Sunday’s roast, knowing it won’t go to waste. Jamie Oliver Leftover Pork Curry—this is what it becomes. A rich, golden, gently spiced curry that feels more like a memory than a recipe. The kind of dish you throw together because you need warmth, not just food. First time I made it, I didn’t expect much. Just needed to feed the family. But it knocked me sideways. Deep, creamy, a little smoky. Nostalgic somehow. (inspired by Jamie Oliver)

Ingredients Needed

For The Marinade:

• 400g leftover roast pork, diced (cold is fine, even better)
• 2 tablespoons cooking oil
• Turmeric—1 or 2 teaspoons depending how golden you want it
• Salt. Pepper. A pinch of each, nothing fancy

For The Curry:

• A spoonful of ghee—or butter, or whatever oil you’ve got
• One yellow onion, chopped as fine as you can
• Three cloves of garlic, crushed like you mean it
• Ginger puree, a teaspoon—or just grate a thumb-sized piece
• Red chili puree, teaspoon again—or dice a fresh one if you’ve got the courage
• 400g chopped tomatoes, from a tin
• A tin of coconut milk (400ml). Shake it up before you open it
• 200ml water (half-fill the tomato can, rinse it out right into the pot)
• Tomato puree, tablespoon
• Two tablespoons curry powder (go bold)
• Paprika, a tablespoon—sweet or smoked, your call
• Chili powder if you want to turn up the heat

How To Make Jamie Oliver Leftover Pork Curry

1. Start with the pork. Toss it in a bowl with turmeric, salt, pepper, and oil. Give it a good mix. Not delicate. Lid on. Into the fridge for a couple of hours—or overnight, if you’re the kind of person who thinks ahead. I never am.
2. When hunger strikes, grab a big pan. Melt your ghee. Onion in. Let it soften, maybe three minutes. Don’t rush it. Add garlic—breathe in. Then the chili, then ginger. Stir. It’s going to stick a little. That’s okay.
3. Now in goes the pork. Let it kiss the heat. Just a couple of minutes, enough to wake it up.
4. Pour in the tomatoes. Then coconut milk. That can of water. Stir everything like you’re building something. Tomato puree. Curry powder. Paprika. Chili powder if you’re feeling brave. Bring it to a boil, then drop it low. Let it whisper on the stove for 45 minutes. Stir when you remember.
5. By the end, it’ll look like something from a street cart. Thick. Shiny. Spicy steam curling up like a question. That’s when it’s ready.
6. Spoon it into bowls. Scatter fresh coriander if you’re fancy. Rice or naan on the side. Or toast. Whatever you’ve got.

Why I Love This Recipe

One of those tired nights. Didn’t want to cook. But I had the pork. The rest was just pantry staples and hope. And it came together like magic. The kitchen smelled like another country. My daughter licked the spoon. Husband went back for thirds. I barely got any. Still… I’d make it again in a heartbeat.

Recipe Tips

1. Fresh spices. Old ones are like faded memories. You want bold.
2. Overnight marinade, Yes please. The pork soaks it all in like a sponge.
3. Too hot, A spoon of yogurt helps. Too mild, More chili. Easy.
4. Don’t boil it hard. Let it sit and think for a while.
5. Eat it hot. Right from the pot if you must.

How To Store This Jamie Oliver Leftover Pork Curry

• At Room Temperature: Don’t leave it out too long. Couple hours max, then into the fridge.
• In the Fridge: Sealed tight, it’ll keep for about 3 days. Still good. Maybe better.
• In the Freezer: Freeze it if you must. Up to 3 months. It’ll lose a little magic, but it works.

Reheating:

• Microwave: Sure. Stir halfway.
• Stovetop: Gentle heat, don’t scorch it.
• Oven: Covered dish, 160°C. Twenty-ish minutes. Good as new.

Let’s Answer a Few Questions!

Can I Cook This Curry In A Slow Cooker?
Absolutely. Chuck it all in. Low for 6-8 hours. High for 3-4. It’ll be gorgeous.

How Can I Thicken The Curry If It’s Too Watery?
Simmer it longer. Or cheat—cornstarch and water slurry. Nobody will know.

Is There An Alternative To Coconut Milk?
Sure. Cream works. Even almond milk. Just know it won’t be quite the same.

What Can I Use If I Don’t Have Ghee?
Butter. Or oil. Use what you’ve got.

Nutrition Facts (per serving)

• Calories: 805
• Carbs: 23g
• Protein: 37g
• Fat: 65g
• Sugar: 6g
• Fibre: 6g
• Sodium: 634mg

Try More Recipes:

• Jamie Oliver Vegetarian Paella
• Jamie Oliver Vegetable Biryani
• Jamie Oliver Cafe De Paris Butter Recipe