Active Time:

40 mins

Total Time:

4 hrs 40 mins

Yield:

8 servings

We make this flavor-packed pork curry in a slow cooker, stewing the pieces of pork shoulder until tender in a tomato-coconut mixture seasoned with bold flavors like ginger, curry powder, turmeric, and cumin. After four hours of cooking low and slow, the flavors intensify and penetrate throughout the meat for layers of spice in every bite. Serve over rice, pouring some of the fragrant, brothy sauce over the bowl.

Frequently Asked Questions

Yes, this is usually perfectly safe as long as you bring the pork up to an adequate internal temperature. But here, we create more flavor by browning the seasoned pork before adding it to the slow cooker, which adds depth to the finished curry while also rendering out some of the fat to prevent greasiness. One especially important rule when working with a slow cooker is that meat should always be fully defrosted before going in; putting frozen meat in the slow cooker can be dangerous because you risk the meat staying in the 40°F to 140°F "danger zone," at which harmful pathogens can start to proliferate.

This slow cooker pork curry uses pork shoulder, a popular cut for long-simmering stews and curries because — while it can be tough and gristly when prepared in other ways — it becomes rich and tender when cooked low and slow. But other cuts, like tenderloin, can also be used for curry dishes, especially quicker ones that give the meat less time to break down in the braising liquid. Some curries are even made with pork meatballs.

Notes from the Food & Wine Test Kitchen

This curry is on the thinner side, so expect it to be a little more like a soupy braise than a creamy stew. Some readers note that using less stock (or adding starchy vegetables like potatoes) can help thicken things up, so feel free to tinker if you’d prefer that kind of texture.

Make ahead

The curry can be refrigerated for up to five days or frozen for up to three months.

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Ingredients

1/2x

1x

2x

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

1/2 teaspoon ground turmeric

1 (14-ounce) can diced tomatoes

1 cup unsweetened coconut milk

3 cups chicken stock or low-sodium broth

Steamed rice, chopped cilantro, and sliced scallions, for serving

Directions

In a large skillet, heat the oil. 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. 1.

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. 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.

Originally appeared: March 2010