Curried pork shoulder

[JanB]

I've looked at various recipes, but do any of you have one?

It's cold on Saturday, and for a few days, so we thought of a curry with a difference.

[Workingman]

Jan, I take it you mean chunks of pork shoulder not the whole cut.

Pork is traditional in vindaloo, with spuds, but any basic recipe would work.

So:

pork cut into 2.5cm / 1 inch cubes
1 onion diced
2 crushed garlic cloves
1 piece of chopped ginger
Madras curry paste / powder
400g tin of tomatoes
squeeze of tomato paste
chicken stock cube
white wine
potatoes cut the same size as the pork
oil
S&P to season.

Brown the pork in the oil then add the onion, garlic and ginger to soften or till translucent. Add the curry paste / powder and give a stir. Add the toms, tom paste and stock cube and a splash of wine and cook on low for 35 - 40 mins - check the meat is tender. Add the potatoes and continue, lid on, till they are cooked through. Season if required.

Serve as you like to.

[JanB]

No, not cubed, just chucked the whole lot in

Have found this wicked - and I mean wicked - curry paste. And also in the local supermarket, not Pingo, had a rather warm spice. So rubbed that in, having trimmed the meat, added a tin of tomates, a tin of coconut milk, madras curry powder, ground cumin, ground coriander, chopped garlic, grated ginger and chopped chillies. Oh, and one red onion and a couple of our own white onions.

And it's rather warm

Will leave it until Saturday to eat it.

Turned it over every half hour, was cooked for 2 hours. Will just go and try the meat.

[JanB]

Mega



Will do that again

The sauce is rather warm, though. Will freeze some of it and actually mark the container, rather than thinking - oh, that's soup

[Workingman]

Jan, that sounds really delish.

Do you get the prog Diners, Drive-ins and Dives?

Some time back a guy did a similar thing, a sort of pulled pork curry cooked low and slow. He rendered the fluid down and blitzed it to make a thick sauce.

He served it in wraps with rice, home fries, crispy onion rings and the sauce.

[JanB]

Nope, can't get that-

I've done similar, with peppers - a lot of peppers. Cooked for about 4 hours, lush

[JanB]

Lush just lush