Pork & Coconut Curry


I know it looks like a lot of ingredients but this really is such a quick and easy curry and one of our favourites.

You can increase the chilli powder to suit your taste, it is borderline hot for Carl but not so much that we have to keep a toilet roll in the fridge!

I have made this on the stove top and used my Instant Pot on the slow cooker setting.

It’s a really easy throw-it-all-in recipe.

Ingredients

  1. 1 x 3-4lb Berkshire pork shoulder roast (butt or picnic)

  2. 1 tsp salt

  3. 1 tbsp cinnamon - I use Vietnamese cinnamon bark

  4. 15 whole green cardamom pods

  5. 1 1/2 tablespoons Kashmiri powder - (use more or less according to your preference) or you could use a blend of about 1.25 tablespoons of sweet paprika and 0.25 tablespoons of cayenne pepper.

  6. 10 cloves garlic sliced

  7. 1 1/2 tsp black mustard

  8. 1 1/2 tsp black peppercorns

  9. 1 1/2 Tbsp cumin

  10. 3 whole cloves

  11. 50 gm fresh ginger, sliced or 1 1/4 teaspoon of ground ginger

  12. 1 tin coconut milk (400ml)

  13. 1 large onion sliced

  14. 2 tablespoon tomato purée

  15. 6 tablespoons Apple Cider Vinegar

  16. salt to taste

  17. fresh chopped cilantro to garnish

Directions

Dump and go

  1. If you want to make it a dump and go slow cooker recipe then dump everything into a slow cooker and then take the pork roast out when it’s cooked and blend the sauce then garnish with cilantro.

    OR Sear First

  2. Put ingredients 3 - 12 into a bowl and leave while you brown the pork. You can either blend these together before adding to the browned pork or take the pork out at the end of cooking and blitz then garnish with cilantro.

  3. Brown the pork roast - Score the fat on the top of the pork roast then rub the roast all over with the teaspoon of salt.

  4. Put a large pan on medium-high heat and then add the roast, fat side down. Leave it a few minutes until the fat starts to render out. Then turn the roast and brown on all sides. (You can skip this step if you prefer and just put the roast in the slow cooker.)

  5. Add the cocnut milk spice mixture, onion, tomato puree, apple cider vinegar.

  6. Slow cook until tender or Cook on stove top or in the oven until tender.

  7. Blitz the sauce with an immersion blender.

  8. Garnish with cilantro and Serve with rice.