Slow Cooked Pork Shoulder Coconut Curry
A super tender Slow Cooked Pork Shoulder Coconut Curry. It's sure to warm you up this cold season with all it;s spices. Best of all...its not spicy!
5 hrs 20 mins
What you’ll need
- 2 kg boneless pork shoulder, cut 3-4 cm chunks
- 2 Tbsp. oil
- 1 brown onion, diced
- 1 Tbsp. ground cumin
- 1 Tbsp. curry powder
- 3 garlic cloves, minced
- 3 Tbsp. ginger, minced
- 1 tsp. turmeric
- 400g can diced tomatoes
- 1 cup unsweetened coconut milk
- 3 cups chicken stock
How to make it
- Season the pork shoulder chunks then brown in batches in a large fry-pan on med-high heat for 10 mins. Transfer meat into a slow cooker and repeat until all meat is browned.
- Pour fat into slow cooker, reserving about 2 Tbsp. of fat in the fry-pan. Add onion, cumin, curry powder, garlic, ginger and turmeric then cook on low heat until the onion is soft. Transfer mixture into slow cooker.
- Add tomatoes, coconut milk and chicken stock into slow cooker and cook on high for 5 hrs. Skim off as much fat as possible from the top before serving.
- Serve and enjoy!
- Serve with basmati rice or naan bread.
- Thicken up the sauce by mixing some corn flour and a little water in a separate bowl and pouring it into the slow cooker.
- Slow cook for longer for even more tender pieces of meat.