Easy Pork Curry
2 Tbsp olive oil
1 small white onion
2 cloves garlic
1 Tbsp minced ginger
2 Tbsp curry powder
2 cups diced tomatoes
1 can coconut milk
light or full fat
1 cup chicken stock
1 boneless pork picnic roast or shoulder blade roast
4 cups basmati rice
cooked as per package directions
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.