Braised Curry Pork
- Ready In:
- 4hrs
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 907.18 g pork butt, cubed (or shoulder)
- 1 onion, diced 1/2 inch
- 3 stalk celery, diced 1/2 inch
- 118.29 ml curry powder
- 59.14 ml turmeric
- 14.79 ml flour
- 236.59 ml white wine
- 236.59 ml orange juice
- 59.14 ml oil (or more, for searing the pork)
- 236.59 ml beef broth
directions
- Place pork and vegetables in a container for marinating.
- In a small skillet, slowly heat the curry and turmeric until smoky, but not burnt.
- Placed the spices over the pork along with the wine and orange juice.
- Mix together, cover and refrigerate, preferably overnight.
- Preheat oven to 350°F.
- Remove the pork from the marinade (reserving the marinade).
- Heat oil in a large pan until hot.
- Add pork and sear on all sides.
- Remove the pork and place into an oven proof pot with a lid (dutch oven).
- Add the onions and celery to the pan and saute until soft.
- Add the flour and slowly stir in the marinade.
- Cook until reduced by half.
- All the beef broth and raise the heat.
- When the liquid boils, pour it over the pork and cover.
- Place into the oven for at least 2 1/2 hours (or cook in a slow cooker).
- Serve with coconut rice.
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RECIPE SUBMITTED BY
kit in NO
New Orleans, Louisiana
I am a native New Orleanian who is primarily French, Irish, English, and Spanish. I have a degree in Chemistry and work for the Federal Government. I am married to a college Chemistry professor and we have two cats. In my free time, I tutor math and science, paint, restore antiques, garden, and sew. Living in New Orleans has taught me a real appreciation for food. Since cooking is a real passion for me, I have probably a hundred cookbooks. The only thing I can say that I don't like about my life is that I have to watch my weight.