Slow-Cooker Spicy Curried Pork - 9g Carbs, 2g Fiber, 4g Sugar
Adapted from "The French Slow Cooker," by Michele Scicolone (Houghton
Mifflin Harcourt, 2012). - VIA The Washington Post, January 25, 2012
Cuisine: French
Course: Main Course
This has a deep curry flavor, but we found that the level of heat was
not so intense. For a spicy dish, we suggest you taste the dish about
an hour before the end of cooking and add another tablespoon of curry
powder and a 1/2 teaspoon of cayenne pepper.
You'll need a 5 1/2-to-7-quart slow-cooker for this recipe.
Serve with buttered rice.
Makes: about 8 cups
Servings: 8
1/4 cup olive oil
3 1/2 lb boneless pork shoulder, trimmed of much excess fat, then cut
into 1-inch pieces
1 medium onion, chopped (1 cup)
1 medium carrot, trimmed and finely chopped
2 large cloves garlic, minced
1 Tbsp curry powder preferably Madras, or more to taste (see headnote)
1/2 cup no-salt-added beef broth
1 1/2 cups tomato puree
1/2 tsp piment d'espelette, or more to taste (may substitute cayenne
pepper; see headnote)
Salt
Heat the oil in a large skillet over medium heat.
Use paper towels to pat the pork dry. Working in batches, add to the
skillet and cook until the pieces are lightly browned on all sides,
transferring them to the (unheated) slow cooker as you go; this will
take about 20 minutes total.
Spoon off all but 2 tablespoons of the fat from the skillet. Add the
onion and carrot to the skillet; stir to coat, then cook for about
10 minutes, stirring a few times, until the onion is golden.
Stir in the garlic and curry powder; cook for 2 minutes, then stir in
the broth, using a wooden spoon to dislodge any browned bits from the
bottom of the skillet. Pour this mixture over the pork in the slow
cooker.
Stir in the tomato puree and piment d'espelette; season lightly with
salt. Place the lid on the slow-cooker and cook on LOW for 5 to 6 hours
or until the pork is tender; about an hour before it is done, taste the
pork and adjust the seasoning as needed.
Serve hot.
Makes: about 8 cups
Servings: 8
Nutrition per Serving:
380 Calories, 19g Fat, 6g Saturated Fat, 145mg Cholesterol, 190mg Sodium,
9g Carbs, 2g Dietary Fiber, 4g Sugar, 43g Protein
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