Slow cooked Coconut Curried pulled pork

Serves 8 Prepping time: 10 min + 30 min soaking time. Cooking time: 4 hours + optional resting

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 Kashmiri chilli powder – it was certainly warm, but definitely not 'toilet roll in the fridge' hot!"

It’s a lot of ingredients, but you just soak the spices, sear the pork, cover and cook! it really is worth making! I like it saucy, but you do you!

Ingredients

Curry Sauce Ingredients

1. 3 cinnamon sticks or 1.5 teaspoons cinnamon powder (I use about a tablespoon of Vietnamese bark pieces that I get from Silk Road Spice in Alberta)

2. 15 cardamon pods

3. 2 tsp black mustard seeds

4. 1 1/2 tsp black peppercorns

5. 2 tsp Kashmiri chilli powder (you can use more or less to suit your taste.)

6. 1 1/2 tablespoons cumin seeds

7. 2 whole cloves or 1/4 tsp ground cloves

8. 10 cloves garlic or 1.5 teaspoons garlic powder

9. 50 gm sliced fresh ginger or 3.5 Tablespoons ginger powder

10. 1 tablespoon granulated sugar

11. 2 Tablespoons tomato paste

12. 90ml Apple cider Vinegar

13. 1 tin coconut milk 400ml (I use Aroy D brand)

    Rest of the Ingredients

14. 3 onions, chopped

15. 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.)

16. 2 teaspoons salt (1 for seasoning the pork and 1 for the pot)

17. 1 - 2 cups pork bone broth (I covered the pork roast with liquid, starting with the coconut milk then topping up with broth)

18. salt and pepper

19. cilantro

20. lime juice

Directions

1. Prepare the curry sauce: Put the curry ingredients into a bowl and leave to soak in the coconut milk for 30 minutes, then blitz them together in a liquidizer.

2. Preheat oven to 350 ℉.

3. Prepare the Pork: Pat the pork dry and rub in 1 teaspoon salt.

4. Heat up a Dutch oven or casserole dish on the stovetop.

5. Sear the Pork. Put the pork in the pan, fat side down. It will start to render, turn the roast and brown on all sides.

6. Saute onions. Add the chopped onions and fry for about 3 minutes until soft.

7. Add the curry sauce. Add the blitzed spice mixture and enough broth to cover the pork.

8. Bring to the boil and put in the oven for about 4 hours or until the pork is tender. Halfway through cooking check that the liquid hasn’t all evaporated. If it has you can top it up with more stock or water.

9. Once cooked, reduce the liquid if you want it thicker.

10. Season to taste and shred the pork. Serve with rice and garnish with coriander and a squeeze of lime.

Note: you can leave the pork in the curry sauce for 2 hours. It will help it stay juicy.