Pork curry, slow cooked with fruit, nuts and coconut

This recipe requires preparation in advance!

A lightly spiced and fruity slow roasted pork curry.

Pork curry, slow cooked with fruit, nuts and coconut

Servings:	6 to 8 and would freeze well
Calories per serving:	999
Ready in:	3 hours 50 minutes
Prep. time:	1 hour 15 minutes
Cook time:	2 hours 35 minutes
Difficulty:
Recipe author:	Chef
First published:	22nd January 2013

Best recipe review Pork, fryuuit and nut! 4.2/5 Spicy too Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 800 g pork leg or pork shoulder, trimmed of most of the fat and cubed
• 2 tablespoons plain flour
• 3 tablespoons vegetable oil
• 1 large onion, peeled and sliced
• 3 sticks of celery cut into small 'moons', use the chopped leaves as well if you have them
• 3 Cloves of garlic, peeled and crushed or to taste
• ¼ teaspoon ground cinnamon
• 1 teaspoon mace blades, ground to a powder
• 2 teaspoons of curry powder
• 1 teaspoon of ground paprika powder, (un-smoked)
• 1/2 a teaspoon of black peppercorns, ground to a powder
• 1 large sprig of fresh thyme
• 3 teaspoons of desiccated coconut
• 100 g raisins or sultanas
• 100 soft apricots, chopped
• Juice and zest of 1 orange
• 500 ml dry white wine
• Salt

to garnish

• 4 tablespoons chopped walnuts, toasted in a dry frying pan
• 4 tablespoons chopped almonds toasted in a dry frying pan
• 3 tablespoons chopped fresh parsley

Mise en place

• Preheat the oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]
• If you have the time, marinade the pork in the orange juice, orange zest and a pinch of salt. Drain the orange juice and add to the the wine before flouring the pork if you do this.

• 

  The pork after marinading for 4 hours in orange juice

• 

  Sprigs of thyme with the parsley and celery leaves. I forgot that I will need to separate the parsley from the celery and thyme.

Method

1. Add the flour and pork to a Lock & Lock-style box, clip on the lid and give it a really good shake to coat the meat.
2. Using half of the oil in a frying pan, brown the meat in small batches
3. Add the browned meat to a large casserole dish.
4. Heat the remaining oil in the frying pan and gently saute the onions, garlic and celery for 5 minutes or until softened, if using th e celery leaves, add them with the wine, don't fry them.
5. Add the spices, cook for a minute, then deglaze the frying pan with the white wine and add the wine and herbs to the casserole together with the remaining items.
6. Season to taste and bring to the boil.
7. Cover the casserole dish and cook in the oven for 2 hours 15 minutes
8. Remove and discard the thyme twig before serving

Serving suggestions

Scatter with the nuts and parsley and serve with either cous-cous, plain boiled rice or jacket potatoes.

Variations

Stir in a sliced-up banana during the last 30 minutes of cooking for a 1970's style curry!

Chef's notes

Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.

• http://bit.ly/rspcathinkpig

See also

• A comprehensive guide to roast meat cooking times - give the time you want to carve your roast and we'll give you a timed step by step roasting guide
• Slow roast recipes

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