Grace Parisi cooks pork shoulder with bold ingredients like fresh ginger, garlic, curry powder, cumin and turmeric. The flavors intensify and penetrate the meat after four hours in the slow cooker.
Plus: Pork Recipes and Cooking Tips
2 tablespoons vegetable 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
1/2 teaspoon ground turmeric
One 14-ounce can diced tomatoes
1 cup unsweetened coconut milk
3 cups chicken stock or low-sodium broth
Steamed rice, chopped cilantro and sliced scallions, for serving
How to Make It
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.
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.
The stew can be refrigerated for up to 5 days or frozen for up to 3 months.
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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?
Date Published: 2017-02-04
Author Name: Chuck Sampson
Review Body: I liked it. This is the 3rd time I have made this recipe. The only thing I do differently, is add some cornstarch 20 minutes before serving. I prefer to have a thicker sauce/gravy. Otherwise, it seems way too soupy. I like something to stick to my rice, rather than just run all over the bowl or plate.
Review Rating: 4
Date Published: 2017-10-07
Author Name: Patti Henkhaus
Review Body: Tastes delicious, but it takes me five hours in the slow cooker for the pork to be really tender. I usually add in sliced red bell pepper and sliced mushrooms during the final hour of cooking. Also, I only add one cup of water mixed with two teaspoons instant chicken bouillon to make it less soupy. (Thanks to previous reviewers who suggested using less chicken stock.)