Easy Pork Curry
- 2 Tbsp olive oil divided
- 1 small white onion
- 2 cloves garlic minced
- 1 Tbsp minced ginger
- 2 Tbsp curry powder
- 2 cups diced tomatoes drained
- 1 can coconut milk light or full fat
- 1 cup chicken stock
- 1 boneless pork picnic roast or shoulder blade roast 2–3 lb
- 4 cups basmati rice cooked as per package directions
- fresh cilantro
- 1 lime cut into wedges
- In a large heavy pot over high heat add olive oil and onion. Cook 3–5 minutes, or until onions are translucent.
- Lower heat to medium-high, add garlic and ginger. Cook, stirring constantly for 1 minute.
- Add curry powder, stirring into onion mixture for 15 seconds.
- Add diced tomatoes, coconut milk and chicken stock, stirring mixture until well incorporated. Continue to heat mixture over medium-high heat until ready to add pork.
- Cut pork roast into 1 inch pieces. In a large skillet over high heat, add 1 Tbsp olive oil. Add cubed pork, working in batches if pan is too small. Sear pork on all sides, approximately 1–3 minutes.
- Add seared pork to pot with curry mixture and reduce heat to low. Cover and simmer for 30–45 minutes, or until internal temperature of pork has reached 160°F.
- Serve spooned over a bowl of basmati rice, topped with fresh cilantro and a squeeze of lime.
From the lower half of the pork shoulder, the PICNIC ROAST has lots of natural flavour at a great price.