Every morsel of Pork created by Curly Sue is infused with joy - and that truly is our secret ingredient that contributes to making every dish so special. We source our Kachampuli from a high-altitude estate in Coorg that. Bottolanda family for three generations. Our masalas are 100% handmade and natural, following a lovingly guarded recipe that has been handed down from the family of our Biddanda grandmother. Even the premium Pork, bird's eye chillies, lemons, and other ingredients that make their way into every dish we make have a story to tell. And the stories don't end there - in fact, that's just where they begin. Our family has bonded over this food for years, and we now want to share our joy with you. Go ahead, indulge in Curly Sue - let's create more stories together.
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Indian flavours
Pepper spiced traditional Pork curry from Coorg, finished with kachampuli. Best paired with Akki otti, white rice, sannas, idli or dosas.
Green chilly spiced Coorg style Pork, flavours of lemon and garlic.
Slow cooked succulent Pork gravy flavoured with red chillies, garlic and coconut vinegar.
Western flavours
24 hour marinated and 4hour slow cooked Rack with flavours of Rosemary, garlic, tomato and tamarind; to yield a juicy layered rack.
5 chili spiced Pork mince cooked with tomato and fresh herbs and spices.
8 hour slow cooked Pork, shredded and juicy as a filling in burgers, sandwiches or pasta.
Asian flavours
Pork chops cooked in soya, sesame, spring onions, chilly and brown sugar.
Fully marinated burger patties, with fresh herbs and spices, chilly and cheese.
Ready-to-cook Speciality Thai Sai Oua or Chiang Mai sausage with flavours of lemongrass, galangal and kaffir lime.
Fresh Rosemary, thyme and tomato in a classic sausage.
Entally sausage with fresh herbs and green chillies.
sausages with flavours of pepper, jeera, mustard, fresh herbs and aromatics.
Savoury spread of fried bacon, onion, tomato, fresh spices and apple cider vinegar. Can be eaten on bread, chapathi, dosa or scrambled.
Slow fried Pork chunks with home ground spices.
Our moist and juicy Pork mince meat loaf with a variety of spices, herbs and nuts. Cooked in a slow oven with a tomato tabasco reduction.
Pork rinds, seasoned with salt and Rosemary, dried and triple fried to make crispy crackling.
Smoked ham in Coorg spices of bird’s eye chilly, mixed citrus, honey and black pepper.
Sun-dried meat, ready-to-cook and fry to a crisp as a topping for eggs, rice or even in a roll.
Pork belly stuffed with nuts and brandied liver pâté.
Rhubarb and ginger slow cooked to yield a tart yet sweet preserve.
Chunky fresh strawberries cooked with Rosemary sugar and balsamic vinegar.
Juicy Husk cherry cooked with thyme to yield a delightful preserve.
Full fruit Mulberry preserve with no additives.
