SLOW COOKER COCONUT PORK CURRY

This slow cooker coconut pork curry is a standout. It melts in the mouth, delicious, and incredibly low effort. The pulled pork swims in a coconutty, South Asian-inspired broth made from just a few simple ingredients. I love it with fluffy jasmine rice, roasted butternut squash, coriander, and a good dollop of sambal. It makes plenty too, so perfect for meal prep, work lunches, and won’t break the bank.

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SLOW COOKER COCONUT PORK CURRY

SERVES 4-6// MADE IN 6 HRS//EASY // MEATY

Ingredients

• 1.5kg pork shoulder joint

• 1 shallot, finely sliced

• 2 garlic cloves, sliced

• 1 red chilli, sliced

• 1 thumb sized knob of ginger, sliced

• A few generous splashes of fish sauce

• 1 tbsp tamarind paste

• 2 tbsp soy sauce

• 800ml full fat coconut milk, I use Aroy D

• Neutral oil, for frying

• Salt and black pepper

To serve

• Cooked jasmine rice

• Roasted butternut squash

• Fresh coriander

• Sambal oelek

• Spring onions, sliced

Method

1. Coat the pork shoulder with oil and season generously with salt. Heat a large frying pan over a medium heat and sear the pork on all sides until golden brown. This step adds depth of flavour, but if you are short on time you can skip it and add the pork straight to the slow cooker.

2. Set the slow cooker to high. Add the shallot, garlic, ginger and red chilli, then place the pork on top. Pour in the coconut milk, tamarind paste, fish sauce and soy sauce. Give everything a quick mix and season with salt and pepper. Cover and cook for 6 to 8 hours, or until the pork is tender and pulls apart easily.

3. Once tender, remove and discard the thick layer of fat or skin from the top of the joint, then shred the pork directly in the slow cooker and mix it through the sauce. Spoon over jasmine rice or noodles, add whatever vegetables you like, I added roasted butternut squash. Top with coriander, spring onions and sambal oelek. Customise it as you wish.