Pork Curry Pot Roast
Warm, spicy, and hearty Pork Curry Pot Roast with fragrant kaffir lime leaves. Delicious served with rice or naan.
Keyword : pork curry, pork curry pot roast
Ingredients
- 2 lbs ribeye pork roast (or sirloin roast) (900g)
- ½ tsp ground pepper
- 4 tbsp vegetable oil (divided)
- 5 kaffir lime leaves
- 2½ cups water (divided) (600ml)
- 4 medium Yukon Gold potatoes (peeled and quartered)
- ½ cup coconut milk (120ml)
- 1½ tsp salt (divided) (or to taste)
Spice Paste
- 1 medium onion (cut into chunks)
- 3 cloves garlic (peeled)
- 1 inch ginger (peeled and cut into slices) (50g)
- 1 stalk lemongrass (slice bottom third into rings)
- 3 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground fennel
- ½ tsp chili powder
Instructions
- In a blender or food processor, puree onion, garlic, ginger, and lemongrass. Add 2 tablespoon water to get blender or food processor going if necessary. Transfer to a bowl. Add curry powder, ground cumin, ground fennel, and chili powder. Mix to form a paste.
- Carefully cut off excess fat or membrane if any. Then cut pork roast into ¼ inch thick slices to about ½ inch from the base. Do not cut through so that pork roast remain as a single chunk. Sprinkle ground pepper all over the pork roast.
- Heat 2 tablespoon vegetable oil in a medium cast iron pot. Place pork roast cut side up and brown for 3 minutes.
- Using tongs and spatula carefully flip pork roast cut side down and continue to brown for another 3 minutes. Remove pork roast from pot and set aside.
- Add remaining 2 tablespoon vegetable oil into the cast iron pot. Add spice paste and kaffir lime leaves. Stir fry over medium heat until fragrant, about 4 to 5 minutes.
- Return browned pork roast cut side up into the cast iron pot. Spoon curry paste over the top of pork roast.
- Pour in 2 cups (480ml) water. Cover and bring to a boil. Reduce heat and simmer for 40 minutes.
- The curry gravy would have been reduced considerably. Add remaining ½ cup (120ml) water and season with salt.
- Add cubed potatoes and continue to simmer for another 15 minutes.
- Finally, add coconut milk and allow it to heat through, about 5 minutes.
- Turn off stove and allow curry to sit for 10 minutes before serving.
Nutrition
Calories: 533kcal
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