Active Time
40 MIN
Total Time
4 HR 40 MIN
Yield
Serves : 8
© Fredrika Stjärne

How to Make It

Step 1    

In a large skillet, heat the oil. Season the pork with salt and pepper. Add half of the pork to the skillet and brown it over moderately high heat, about 12 minutes. Transfer the pork to the slow cooker. Repeat with the remaining pork.

Step 2    

Pour off all but 2 tablespoons of the fat in the skillet. 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. Scrape the mixture into the slow cooker. Add the tomatoes and their juices, coconut milk and stock, cover and cook on high for 4 hours. Spoon off as much fat from the surface of the stew as possible. Serve the stew over rice in deep bowls, garnished with cilantro and scallions.

Make Ahead

The stew can be refrigerated for up to 5 days or frozen for up to 3 months.

You May Like

Aggregate Rating value: 4

Review Count: 1032

Worst Rating: 0

Best Rating: 5

Author Name: Neva Kaye

Review Body: The flavor was great. But, at least in my slow cooker, it turned into more of a soup than a stew. Next time I will reduce the stock by one cup. 

Review Rating: 4

Date Published: 2016-10-03

Author Name: Sara Borman

Review Body: can this be made with a pork loin?

Review Rating:

Date Published: 2017-02-04