Easy Pork Curry
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- • 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
- 1. In a large heavy pot over high heat add olive oil and onion. Cook 3–5 minutes, or until onions are translucent.
- 2. Lower heat to medium-high, add garlic and ginger. Cook, stirring constantly for 1 minute.
- 3. Add curry powder, stirring into onion mixture for 15 seconds.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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.
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