Wednesday, 11 November 2009

Slow Cooker Pork Curry

As the cold nights set in and we don ever thicker socks and silly winter hats, we turn our thoughts to sustaining food that fills stomachs and warms the soul. Rich stews and broths, packed with chunky vegetables and barley, pulses and meat that melts in the mouth and fat dumplings to fill up any missed corners of the tummy.

I've embraced my slow cooker like an old friend this past few weeks. They are ideal for the busy household at this time of the year and they need not cost the earth. Mine was £7 and it does exactly what I want it to do.

I've perfected the art of the busy man getting tea ready at 7am. No softening of onions and garlic, no sealing of meat. I literally 'plonk' everything into the chamber, set it to the lowest heating and go to work. When I arrive home the house is filled with the aromas of something that you just know will do the job.

We have all had the sniffles of late (who hasn't?) and I always find that an onion, garlic and ginger packed curry of some form is a great antidote. And amazingly, all that pre-frying of onions and toasting of spices seems to have been an unnecessary 'cheffy' thing to do as the slow cooker way appears to work every time, making it a healthier option too. If you don't believe me, give this one a go and tell me if it didn't work. It is utterly delicious, fuss free and an absolute winner for the busy family.

Slow Cooker Pork Curry
Feeds 4

4 pork leg steaks
1 large onion, finely chopped
4 cloves of garlic, sliced
1 thumb of fresh ginger, peeled and grated
1 tsp turmeric
1 tsp cinnamon
Half tsp chilli powder
1 whole dried chilli (optional for heat)
1 tbsp ground coriander
3 cardamon pods, whole
3 cloves
2 bay leaves
1 tin chopped tomatoes
100ml chicken or vegetable stock
1 tbsp tomato puree
Salt and pepper

1 - Cut the pork steaks into large chunks.
2 - Place everything, and I mean everything, into the chamber of your slow cooker. Give it a good stir until thoroughly combined.
3 - Put it onto the low setting (6-8 hours cooking time). Let it cook.
4 - When cooked, taste for seasoning. Serve with boiled rice and fresh coriander.

16 comments:

Ed Bruske said...

This is the season I've been waiting all year for, David--stews and braises. This looks like a great recipe for a slow Sunday supper.

Bellini Valli said...

I am confused about the time of the year after my return from California but I am never confused about having heartwarming dishes like this from the slow cooker.

Joanna said...

Mmm .... I often leave out the browning stage of a stew when I'm in a hurry; this is one where you'd never miss it because it's so full of flavour

Thanks for sharing
Joanna

Pantha said...

My slow cooker says things must be at boiling point before being put on the base. Do you find things a bit watery? I can't eat curry but it looks good. Have you got a plainish or basic chicken/beef slow casserole to share. I love the idea of putting everything in and letting it "stew".

Anonymous said...

I tried this dish yesterday and it was really delicious. Thanks for telling us about it.

David Hall said...

Hi Pantha - boiling point? How odd. Why not give it a go and see how it turns out. As for being watery, what I do if I am following a recipe that involves lots of reducing is reduce the quantity of liquid to about q third, that usually works.

Try the Greek stifado - http://bookthecook.blogspot.com/2007/08/great-stafoodoo-mystery.html

It really takes some beating for a beef stew.

Cheers
David

Nicola P. said...

My Mum's always raving about her slow cooker... and last year even gave me £20 to go to Argos and buy one.

Which I promptly did(n't). Sorry, Mum.

BUT! We're vegetarians so I've never really been able to see the point. Is it worth me getting one, I wonder?

cackster said...

Listening to the wind and rain outside makes your dish very inviting. I love my slow cooker, it brings calm to the kitchen! I too mostly do the chefy prep stuff but as always will take your advice and plonk it in as you say.

cookeaze said...

A beautiful and thoughtful post. Thank you. I can see I'll be making these soon.They look wonderful.

Charlotte at Great big Veg Challenge said...

Delicioso mr Hall.
I like the combination of spices you use here...

hows the teaching going?

Charlotte
x

Dinners & Dreams said...

This perfect for the cold days ahead. Thank you for sharing.

Nisrine

Anonymous said...

Just purchased a slow cooker, and christened it with this recipe. Fantastic, all the family loved it.

le tasting room said...

We eat a lot of pork here in the loire valley as it's gret quality and inexpensive. This recipe sounds great, just the sort of flavours I'm looking for when we shut the shutters and light the wood-burning stove. Not having a slow cooker - do you think it would be ok in a very very low oven for a long time. If so, what temp do you recommend?

David Hall said...

Hiya
A curry in France? Nice one! Hope the locals agree. Yes, 150 or 160C for 2-3 hours will do. I just use the slow cooker when I'm out of the house for 6-7 hours that's all. Good luck!
Cheers
David

Cooking Holidays said...

Hi David, great blog. I'm a cooking instructor and will def recommend your blog to my students. You know you're listed on the top 10 food blogs on the times website right?

sean said...

hi David we have used this recipe a few times now and i want to tell you how much we love it, so easy and absolutely delicious
cheers Annie