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Pork and Wild Food Curry

Pork and Wild Food Curry is a modern British recipe for a Fusion wild-food dish that mimics a Goan-style curry using British foraged wild foods for the greens and spices. The full recipe is presented here and I hope you enjoy this classic British version of: Pork and Wild Food Curry.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

4

Rating:

Tags : CurryWild FoodSpice RecipesHerb RecipesPork RecipesBritish Recipes

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We're all conscious of food miles these days, but we all love spicy food. So, this was a challenge I was given by a friend... could I prepare a coconut-scented curry using only foraged or home-grown herbs and spices. Now, I happen to be developing my own chilli cultivar based on African birds' eye chillies that will survive through the British winter on my window ledge. So no food miles, but not really wild food. So, for once I get to combine my love of curries with my love of wild food! The first thing to do was to draw up a list of spices I needed and then try to find wild food equivalents:

curry leaf&tab;—&tab;spignel leaves
ginger&tab;—&tab;magnolia petals/flower (pickled magnolia flowers are good)/sweet flag rhizomes
garlic&tab;—&tab;crow garlic/ramsons/three-cornered leek
mustard&tab;—&tab;field mustard/black mustard/sea radish/scurvy grass seeds
chilli&tab;—&tab;water pepper/pepper dulse/peppery bolete mushroom
fenugreek&tab;—&tab;scots lovage seeds

For the Garam Masala substitute see my recipe for wild masala powder.

I've used a Goan-style pork curry (with vinegar and coconut) as the base for this recipe

Ingredients:

1 tsp Scots lovage seeds
1 tsp field mustard/black mustard/sea radish/scurvy grass seeds
4 tbsp oil
500g diced pork
1 large onion, chopped
500ml passata (sieved tomatoes)
100g young sea radish pods
2 generous handfuls of wild greens (eg alexanders leaves, chickweed tops, young dandelion leaves
300g young sow thistles
100g young dock leaves, young nettle tops, shredded)
2 tbsp dried curry milkcap mushrooms
1 large onion, chopped
3 crow garlic bulbs, finely chopped (or 6 tbsp ramsons or three-cornered leeks, shredded)
4 pickled magnolia flowers shredded
4 tbsp water pepper leaves, finely shredded
1 tsp pepper dulse powder
1 tsp peppery bolete mushroom powder
salt, to taste
4 tbsp oil
1 tbsp gorse flowers, finely chopped
6 coconut milk cap mushrooms, sliced
2 tbsp spignel leaves, finely chopped
2 tbsp wild masala
2 tbsp white wine vinegar
4 tbsp young Sea Arrowgrass leaves, chopped, to garnish (optional)

Method:

Place a large pan over medium heat. When hot add the oil and use to fry the onion for 6 minutes, until soft and translucent. Add the crow garlic (if using) cook for 1 minute more.

Sprinkle over the Scots lovage seeds, mustard seeds and cook for about 90 seconds, or until the seeds begin to splutter. Stir in the pork and continue cooking for 5 minutes, stirring frequently.

Now pour in the passata and add the sea radish pods and greens. Bring to a simmer, cover and cook for 10 minutes. At this point add the mushrooms, gorse flowers, sea radish pods. Add boiling water level with the top of the ingredients. Bring back to a simmer and cook, covered, for 20 minutes, until the greens are tender.

At this point stir in the ranmsons or tricorn leeks (if using) along with the water pepper leaves, pepper dulse powder, peppery bolete powder, curry milkcap powder, spignel leave, wild masala and white wine vinegar. Season with salt to taste, bring back to a simmer and cook for 5 minutes.

Add the sea arrowgrass leaves, stir to combine and cook for 2 minutes. Serve hot on a bed of rice.