Chewy Curried Pork Donuts

September 13, 2022
2 Ratings
Photo by Mandy Lee
  • Prep time 2 hours
  • Cook time 20 minutes
  • Serves 13-14
Author Notes

Savory donuts should be more of a thing, don't you think? Too long it has been that a never-changing rotation of custards and jams crowds the way into the center of a piece of fluffy fried dough. It's time for the world of the salty, the spiced, the herbed, and even the meaty to join in. It's time for the "curry donut", already an icon of its own right in Asia, to join the culinary psyche of the west.

But this isn't just a typical brioche donut. Where there used to be custard is now a mixture of curried pork and potato. This donut has crumbs that are in between the texture and taste of bread and mochi. They’re chewy and yeasty and all-around delicious. It hugs a center of spiced pork browned in ghee and creamy potatoes, and a sage leaf decorates the exterior. As if these flavorful donuts aren't enough, they come with a tangy spicy yogurt sauce that keeps you going back for more.

These donuts are best served immediately with the dipping sauce, but can be made a couple of hours ahead of time, then reheated on a rack-lined tray in a 400℉ for 5~7 minutes. —Mandy @ Lady and pups

What You'll Need
  • Dough
  • 1 cup bread flour
  • 1 cup tapioca starch
  • 2 tablespoons light brown sugar
  • 1 teaspoon instant dry yeast
  • 1/2 teaspoon sea salt
  • 1 cup water, plus more as needed
  • 1 1/2 teaspoons baking powder
  • 13-14 fresh sage leaves
  • 3 tablespoons all-purpose flour
  • Canola oil for frying
  • Filling and Sauce
  • 1 medium-size potato, cut into 1-inch cubes
  • 1 1/4 teaspoons sea salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 7 ounces ground pork
  • 1 small shallot, finely minced
  • 4 garlic cloves, finely minced
  • 2 tablespoons fresh ginger, finely minced
  • 1 tablespoon garam masala
  • 1 1/2 teaspoons ground turmeric
  • 1/4 teaspoon ground cumin
  1. In a stand-mixer bowl with paddle attachment, mix together bread flour, tapioca starch, sugar, yeast, salt, and 1 cup of water. The mixture will appear very wet and batter-like. Knead on medium-high speed for 5 minutes until the mixture is smooth. Add the baking powder and mix just until incorporated. Cover and let it rise to double its original size at room temperature, about 1 hour. Meanwhile, wash and dry the sage, and toss it with a bit of flour; set aside. In another small bowl, set aside 3 tbsp of flour.
  2. While the dough is rising, boil the potatoes until soft. Add 1/4 tsp each of salt and pepper and mash until chunky and set aside. Mix ground pork, shallot, garlic, ginger, garam masala, turmeric, salt, and cumin until combined. In a small nonstick skillet over medium-high heat, melt the ghee and cook the pork mixture, breaking it up with a wooden spoon and cook until browned on the edges, about 4 minutes. Add the cooked pork to the potato, and mash again with a wooden spoon. Chill uncovered in the fridge until needed.
  3. Make the sauce: Mix yogurt, Dijon mustard, sugar, salt, and chili flakes in a small bowl, and set aside.
  4. When ready to fry, pour canola oil into a large Dutch oven until it reaches at least 1.5 inches deep. Heat to 350℉ over medium-high heat.
  5. Gently stir the dough so that it deflates a little bit but is not completely flattened. Using your hands, roll one tablespoon of pork filling and toss it in flour until lightly dusted, then drop it into the dough mixture. Use an ice cream scoop to submerge the pork ball into the dough until covered. Scoop the dough-encased pork ball out of the bowl, press a sage leaf into the center until it sticks, then gently place the donut until the hot oil. Turn the donut frequently in the oil to fry until evenly golden brown and puffed on all sides, about 2 to 3 minutes. Drain on a paper towel-lined cooling rack. Repeat with remaining pork and dough. Serve warm with sauce.

See what other Food52ers are saying.

  • Teresa Improta
    Teresa Improta
  • Zach
  • mrgnhayes
  • D0IN33dT0?

8 Reviews

Zach October 4, 2023
Fun recipe! The donut batter is tricky to work with, as others have noted, but it's worth the effort and the mess. Wondering: Is the ingredients list missing the quantity of ghee? Also, is the recipe for the sauce available? I improvised but would be curious to see the details.
mrgnhayes April 10, 2023
I love love love love love this recipe. I've made this several times with pork & alternating the filling for vegan folks and it's a hit every time. On the dough, it actually gets much easier with practice... the ice-cream scooper/any large enough tool that you can scoop the dough and plop out into oil is verrryyy key (I use rounded measuring cups and a spoon.) Actually really affirming that after my 3rd time I've only just watched the video of Mandy making these and the process was pretty much how I've been managing 😅
D0IN33dT0? March 9, 2023
Girl you did N O T adequately warn us about this. This is the most stunningly uncooperative dough I've ever struggled through with. It did not want to stick to the filling. It did not want to stick to the sage leaf. It did not want to stick to ITSELF. It wanted to stick to one thing and one thing only, and that was my fingers. I tried wetting them, oiling them, and flouring them. Nothing helped. I lost probably half the batter trying to keep it around the filling ball as it desperately ran off the filling onto my fingers. The worst part is they ended up delicious so I know I'll have to make them again and struggle through another time!
wnatch October 8, 2022
Made them yesterday and today, they're so good!

The batter/dough is a little tough to work with, but once you find a methodology that works for you theyre quick, so tasty and good both warm and cold!
Teresa I. September 29, 2022
I definitely want to make these! They look so good. Would it be possible to substitute something else for the tapioca starch (I’m in the south of Italy and have a hard time finding this)?
Mandy @. September 29, 2022
Oh no, cornstarch or potato starch are not quite the same. But tapioca starch is sometimes called cassava starch. Maybe you be able to try buying it online?
Teresa I. September 29, 2022
Thank you! I’ll try looking up cassava starch online. Xo
Teresa I. September 29, 2022
Found it using Cassava. Thank you so so much Mandy! Xx