Ingredients
Slow-cooked red pork curry
Method
Slow-cooked red pork curry
1.
Combine coconut milk, stock, curry paste, sauce and lime leaves in a 4.5-litre (18-cup) slow cooker. Add NZ Pork and kumara; cook, covered, on high, 4½ hours or until NZ Pork is tender.
2.
Skim fat from surface; discard. Place beans on surface of curry; cook for a further 5 minutes. Season to taste.
3.
Serve curry sprinkled with basil, chilli and shredded lime leaf.
Ask the butcher to chop the pork belly for you. If you have the time, refrigerate the curry at the end of step 1 until cold; this will solidify the fat and make it easy to remove. This recipe is suitable to freeze at the end of step 2.
Note
