Maybe it’s not in a hurry in the traditional sense, but it’s a crock pot meal, so you can make it in a hurry, and let the crock pot do the rest of the work. Then you will have hours of free time to do as you like! Ha Ha!
If I do say so myself, this was fabulous! Yummy bold ingredients like ginger, garlic, curry, cumin and turmeric.They penetrate and infuse the pork shoulder with an intense flavor.
A word about curry……In Indian cooking curry is freshly ground each day, making it far more flavorful and pungent than store bought. Standard curry is a blend of up to 20 different herbs and spices, including the commonly used: cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and turmeric (which gives curry its characteristic golden color) There are also sweet and hot varieties, so depending on your tolerance for heat and your flavor preference chose the type that suits you best. I used just regular curry powder for this dish.
Diced tomatoes,coconut milk, and chicken stock make a nice broth for the infused pork. I’m a fan of coconut milk, it has a versatility that can take it from sweet to savory dishes. It’s adds a rich sweetness to any dish you put it in. If you are not a fan of coconut don’t worry, it does not have an “over the top” coconut taste. It’s subtle taste complements and does not overpower.
The recipe calls for one cup of coconut milk, so I used the remaining coconut milk, along with chicken stock to make my rice. It gave my rice that little extra flavor that complemented the Crock Pot Coconut Pork Curry.
A garnish of sliced green onions and cilantro added more flavor and a touch of green freshness.
Crock Pot Coconut Pork Curry was awesome the first day, but since the recipe made quite a bit, we ate it for several meals, and it got better each time!
- 2 tablespoons coconut oil
- 4 pounds boneless pork shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 tablespoon mild curry powder
- 1 tablespoon ground cumin
- ½ teaspoon ground turmeric
- One 14-ounce can diced tomatoes
- 1 cup unsweetened coconut milk
- 2 cups chicken stock or low-sodium broth
- Steamed rice, chopped cilantro and sliced green onions, for serving
- In a large skillet, heat the coconut oil. Brown pork working in batches, seasoning with salt and pepper. Transfer cooked pork to slow cooker.
- Leave about 2 tablespoons of the fat in the skillet and add the onion, garlic, ginger, curry, cumin and turmeric and cook over low heat, stirring, until fragrant and the onion is softened, about 5 minutes. Add mixture to the crock pot. Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours. *Remove as much fat from the surface of the stew as possible. Serve the stew over rice, garnished with cilantro and scallions.
- *I put mine in the refrigerator for a few hours so the fat solidified. This makes it easy to skim off any fat.