This is an amazing recipe!! Originally written in 2010, in Food and Wine magazine, I did not have the means to make the recipe till 2016. I had bookmarked the recipe for 5 years and was waiting to have a kitchen of my own to make it. In 2016, my mother came to visit during the summer, and this was the perfect meal to make for her! Unlike, my father, she grew up eating pork, so she really appreciated it. I was intrigued by this recipe, it looked like a cross between an Indian and Thai dish. Anyway, I made it and it was super hit! In fact, my mother said that it tasted like a “curry” her mother used to make–what a compliment and what a food memory! You can find the original recipe here. I would strongly recommend following the recipe, word for word! With that said, during the current pandemic, I did not find pork shoulder, so I had to (with great trepidation) substitute with pork tenderloin. Thankfully, after cooking for four hours, the meat did become soft and fork-tender. I also never cook this in a slow-cooker; I love making it in my large dutch oven. I also add a good amount of additional spices, mostly because it suits our palette. Here is my tweaked version.
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 tablespoon of ground coriander
1/2 tablespoon of chili powder
1/2 tablespoon of sweet paprika
1/2 teaspoon ground turmeric
One 14-ounce can diced tomatoes
1 cup unsweetened coconut milk
3 cups chicken stock or low-sodium broth
1/2 tsp of garam masala at the end
a bunch of chopped cilantro and sliced scallions, for stirring into the curry at the very end.
In a large skillet, heat the oil. Season the pork with salt and pepper. Brown the pork in batched and set aside.
Once the pork is done, add the onion, garlic, ginger, curry, cumin, coriander, chili powder, paprika, and turmeric and cook over low heat, stirring, until fragrant and the onion is softened about 5 minutes.
Add the tomatoes and their juices and coconut milk and scrape the bottom of the pan, lifting all the delicious brown bits from the bottom.
Return the pork to the pot, add the stock, cover, and cook on medium-high for 4 hours.
At the 2 hour mark, I like to taste and the stew and adjust for salt and heat, mostly the heat—our household like a spicy stew. Notice how the light creamy color is turning into a rich, dark stew–yum!
Towards the end of the cooking process, add a bunch of chopped cilantro and scallions to the stew, stir and cook for another 15-20 minutes and remove from heat.
Serve with steamed rice or, our favorite, naan