If you grew up in a Caribbean household, you already know the magic that happens in the kitchen the day after a big cook. Leftovers weren’t just reheated — they were transformed. Mommy had a way of taking bits of stewed chicken, beef, or pork and turning them into dishes that tasted even better the next day.
This Curry Aloo with Leftover Stewed Pork is one of those dishes that instantly brings back memories. In this case, the leftover meat is stewed pork — or as many of us call it, brown-stew pork. It’s always fascinating how adding a single ingredient can completely shift a dish you thought you knew inside out.
Curry aloo (potato) on its own is already spectacular — soft, creamy potatoes cooked down in toasted curry powder and masala. But add stewed pork to the mix, and the curry becomes deeper, richer, and full of subtle notes from the pork: hints of ginger, caramelization from the browning process, and the unmistakable warmth of Caribbean green seasoning.
No wonder this has remained one of my favourite things to eat for as long as I can remember. And if you grew up with zabouca (avocado) season being something to celebrate, you’ll understand exactly why a thick slice of zabouca on the side — especially with hot paratha roti — makes this dish feel like pure comfort.
What Makes This Curry Aloo Different?
At first glance, it looks like a standard curry potato dish. But the leftover stewed pork does two important things:
1. It Enhances the Curry Base
The pork brings depth from the browning process and its own seasoning — ginger, garlic, herbs, and spices — melting into the curry and giving it a fuller, rounder flavor.
2. It Turns a Side Dish into a Full Meal
Curry aloo is often a side, but once you add the stewed pork, you have a hearty, filling main dish that pairs beautifully with a variety of Caribbean staples.
Ingredient Spotlight
Anchar Masala: This Indo-Caribbean blend adds a roasted, earthy note. If you can’t find it, roasted ground cumin will give you a similar vibe.
Scotch Bonnet Pepper: Optional, but traditional. Adds fruity heat and aroma.
Leftover Stewed Pork: Any style of Caribbean stewed pork works — the more seasoned, the better.
Culantro (Chadon Beni): Traditionally used for finishing this dish. If you can’t find it, cilantro works as a gentler substitute.
Curry Aloo with Leftover Stewed Pork
Ingredients
- 1 ¾ tablespoons vegetable oil
- 1 medium onion, sliced
- 8 cloves garlic, smashed
- 1 Scotch bonnet pepper optional
- ½ teaspoon black pepper
- 1 3/4 tablespoons curry powder
- 1 tsp anchar masala or roasted ground cumin if unavailable
- 2 ½ lbs potatoes, peeled, washed, and sliced
- 1 tsp salt
- 4 cups water
- Leftover stewed pork
- 3 Tbsp chopped cilantro or chadon beni/culantro, traditionally
Instructions
- Heat the vegetable oil in a deep, wide pan over medium heat. Add the onion, garlic, and Scotch bonnet pepper. Reduce heat to low and cook for 3 minutes, allowing everything to soften and infuse the oil.
- Add the black pepper, curry powder, and anchar masala. Cook on low for another 3 minutes, stirring to prevent burning. If the mixture gets too dry, add a small splash of oil. This step is essential — it develops the curry’s signature flavor.
- Add the sliced potatoes. Mix thoroughly to coat each piece in the curry base. Turn up the heat to help everything come together. (Cutting the potatoes into different sizes helps some pieces dissolve and naturally thicken the sauce. Explained in the video below)
- Add the salt and pour in the water. Bring to a boil, then reduce to a simmer for 20 minutes, or until the potatoes are tender and the sauce begins to thicken.
- Stir in the stewed pork and cook for 3 minutes — just enough to warm through and blend with the curry.
- Turn off the heat. Top with chopped cilantro or traditional chadon beni. Taste and adjust salt as needed.
