Shredded Pork and Coconut Curry
I stumbled on our new favourite curry recipe while doing a freezer clean-out and experimenting with some recipe ideas.
I've made it with both pork chops and a shoulder roast, and honestly, both were fantastic! It's actually an adaptation of a Yotam Ottolenghi vindaloo that I messed up. I was a bit worried about the heat, so I went with 1½ tsp of chilli powder – it was certainly warm, but definitely not 'toilet roll in the fridge' hot!"
It’s a lot of ingredients but you just have to soak the spices, sear the pork, cover and cook! it really is worth making! I like it saucy but you do you!
Ingredients
3 cinnamon sticks (I use about a tablespoon of Vietnamese bark pieces that I get from Silk Road Spice in Alberta)
15 cardamon pods
2 tsp black mustard seeds
1 1/2 tsp black peppercorns
2 tsp Kashmiri chilli powder (you can use more or less to suit your taste.)
1 1/2 tablespoons chilli seeds
2 whole cloves or 1/4tsp ground cloves
10 cloves garlic
50 gm sliced fresh ginger
1 tablespoon granulated sugar
2 Tablespoons tomato paste
90ml Apple cider Vinegar
1 tin coconut milk 400ml
3 onions, chopped
5lb pork shoulder or chops (preferably with some fat on or 2 tbsp oil or lard for frying if your pork doesn’t have fat.)
2 teaspoons salt (1 for seasoning the pork and 1 for the pot)
1 - 2 cups pork bone broth (I covered the pork roast with liquid, starting with the coconut milk then topping up with broth)
salt and pepper
cilantro
lime juice
Directions
Mix ingredients 1-13 in a bowl and leave to soak in the coconut milk for 30 minutes, then blitz in a liquidizer - note - I have also cooked the spices whole and used an immersion blender to blitz the sauce at the end of cooking. Both work.
Preheat oven to 350 ℉.
Pat the pork dry and rub in 1 teaspoon salt.
Heat up a Dutch oven or casserole dish on the stovetop.
Put the pork in the pan, fat side down. It will start to render, turn the roast and brown on all sides. (Or heat up oil or lard and brown the pork on all sides)
Add the chopped onions and fry for about 3 minutes until soft.
Add the blitzed spice mixture and enough broth to cover the pork.
Bring to the boil and put in the oven for about 4 hours or until the pork is tender.
Once cooked, reduce the liquid if you want it thicker. If you didn’t blitz the spices at the beginning, you can do it now using an immersion blender.
Season to taste and shred the pork. Serve with rice and garnish with coriander and a squeeze of lime.