This recipe is what I normally hate in a crock pot recipe, cook first and then cook in the crock pot. BUT that being said everyone who ate it loved it (little kids included). The seasoning was awesome but not over powering. I adapted it from here. My only complaint is too much liquid which is a common issue with crock pot recipes. I even cut back on the original requested liquid.
- 2 tbsp vegetable oil
- 4 pounds boneless pork shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1/2 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp minced fresh ginger
- 1 tbsp mild curry powder
- 1 tbsp ground cumin
- 1/2 tsp ground turmeric
- 14 oz can diced tomatoes
- 1 can unsweetened coconut milk
- 1.5 cups chicken stock or low-sodium broth
- Steamed rice, chopped cilantro (I used dried since thats all I had)and sliced scallions, for serving
In a large skillet, heat the oil. I had fatty pork and a nonstick skillet so I didn’t use any oil and it turned out great. 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. When pouring the liquid in it won’t look good but don’t let that fool you!
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.