Easy Pork Curry
Print Recipe

Easy Pork Curry

Prep Time15 mins
Cook Time45 mins

Ingredients

  • 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

Instructions

  • 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.

Notes

From the lower half of the pork shoulder, the PICNIC ROAST has lots of natural flavour at a great price.