Name: Slow-cooked red pork curry
Prep time: 15 min
Cook time: 375 min
Total time: 390 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2kg Pork Shoulder Roast Boneless, cut into 3cm pieces; 1 brown onion, finely chopped; 60g curry paste; 400ml can coconut milk; 12.20 gm fish sauce; 600g butternut pumpkin, peeled, seeded, cut into 3cm pieces; 150g green beans, trimmed, halved; Coriander leaves, to serve; Steamed long grain rice, to serve; Lime wedges, to serve

Slow-cooked red pork curry

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Prep Time:
15 minutes

Cook Time:
375 minutes

Total Time:
390 minutes

Slow-cooker pork shoulder curry: Patience pays off with rich, flavorful results.

Ingredients:

18.20 gm olive oil
2kg Pork Shoulder Roast Boneless, cut into 3cm pieces
1 brown onion, finely chopped
60g curry paste
400ml can coconut milk
12.20 gm fish sauce
600g butternut pumpkin, peeled, seeded, cut into 3cm pieces
150g green beans, trimmed, halved
Coriander leaves, to serve
Steamed long grain rice, to serve
Lime wedges, to serve

Instructions:

In a large frying pan over medium heat, heat the oil until shimmering. Brown the pork in 3 batches, stirring occasionally, for about 5 minutes per batch or until evenly browned.
Combine pork, onion, curry paste, coconut milk, fish sauce, and pumpkin in a 20-cup (5L) capacity slow cooker. Cook on low for 6 hours or high for 4 hours, then add beans for the final 30 minutes of cooking.
Place the curry and rice into individual serving bowls. Garnish with fresh coriander and serve with lime wedges on the side.

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