Curly Sue Pork

About

I grew up with the aroma of pork slow-cooking in the kitchen and stories about Coorg wafting through every meal. At Curly Sue Pork, every dish is a slice of home, named for my daughter, inspired by family, and made with recipes handed down for generations.

What Makes It Special

• All our artisanal pork preparations are 100% handmade.
• We stick to traditional methods, especially for slow-cooked pandi curry, using spices grown on our family estate.
• No shortcuts — everything gets the hours it needs, whether it’s a classic Coorgi pork recipe or a global twist like pulled pork or Goan vindaloo.

Menu Highlights

• Pandi Curry: Slow-cooked, peppery, tangy with estate-grown kachampuli.
• Pork Kaima Undey Curry: Meatballs in rich, coconutty gravy.
• Chilly Pork: Zesty, fatty, made for snacking.
• Pulled Pork: 8-hour cook, tomato-BBQ glaze.
• Sausages: Handmade spiced sausages, Coorg, Thai, and mushroom variations.
• Extras: Home-cured bacon, chunky pork pickle, rosemary lard.

Why It Tastes Different

• Estate-grown spice pork dishes bring a punch you won’t find elsewhere.
• Everything is slow-cooked, just like my grandmothers did.
• We experiment with global flavors but never lose that homely touch.

The Only Downside

• Some dishes take hours, so we run out fast. Plan ahead if you want something special.
• We keep things rustic — don’t expect fancy plating, just honest food.

If you want to taste Coorg in every bite or discover a new favorite, this is for you.