Butter Pork Curry with Gut Friendly Rice

• September 03 2024, by Ann Wolki
• 3 min reading time

Move over butter chicken, pork is on the menu.

The humble pork shoulder roast is a favourite cut of mine, it suits roasting and slow cooking. Its melt in the mouth when slow cooked and tastes delicious with spices. The rice requires a small step ahead of time but is an important one! Soaking the rice helps break down the naturally occurring phytic acid which is in the grain. This substance impairs the bodies absorption of iron, zinc and calcium. The coconut oil binds to the starch of the rice and turns it into resistance starch which is easier for the gut to digest. Research also shows it reduces the calorie amount of the rice as well.

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INGREDIENTS

1.2kg Wolki Farm Pork Rolled Roast 1 large organic brown onion 2 garlic cloves Juice half lemon 1 heaped tablespoon Wolki Farm honey 1 tin organic tomatoes 2 cups meat stock or broth 1/2 cup cream, sour cream or coconut cream 2 tablepoons lard or tallow 1.5 cups organic white rice 1 teaspoon apple cider vinegar 1 teaspoon organic coconut oil 3 cups water or broth/meat stock

Spice blend: 2 teaspoons ground cinnamon 2 teaspoons ground coriadner 2 teaspoons ground turmeric 3 teapsoons garam masala 1 teaspoon ground cardamon 3 teaspoons sweet paprika 2 teaspoons ground ginger or freshly grated 3 teaspoons salt 1 teaspoon pepper

 

METHOD

1. First we want to soak the rice. Either do this the night before or the morning of when you will cook it. Place the rice into a bowl and cover with filtered water and add in the apple cider vinegar.
2. Dice onion and mince garlic. Mix together the spice mix in a small bowl.
3. Cut the pork shoulder into large cubes, roughly 3-4cm size.
4. Heat a cast iron pot on medium high heat and add in the fat with the onion and garlic.
5. Stir it around while it sautés for a few minutes. Then add in the pork. Let it cook for about 3 minutes stirring every now and again.
6. Add in the spices, mix to coat and allow to cook for a further 2 minutes.
7. Then add in the meat stock, tin tomatoes, lemon juice, and honey. Put the lid on and bring to the boil.
8. Once boiling turn the heat to low and cook with the lid on for 2 hours. Stir occasionally.
9. After 2 hours remove the lid and turn the heat up to a medium so it is simmering away, this is to reduce the liquid. This may take 10-20 minutes.
10. Drain the rice and add it to a saucepan with the coconut oil. Add in 3 cups of water or broth/meat stock or a mix. Bring to the boil and allow to cook on high for 5 minutes. Turn down to low and put the lid on and cook for a further 5 minutes. Then turn the heat off and allow to steam with the lid on for 10 minutes
11. Right at the end add the cream or coconut cream to the curry and mix to combine. 

NOTES

You can remove the skin from the pork roast at the start and keep ‘it for crackle. Or cut the skin part into smaller pieces. We embrace the fatty part on the meat but some don't enjoy this texture.

If using coconut cream use the hard part that sets on the top of the tin. This will give a nice creamy flavour to the curry.

Curry will keep in the fridge up to 5 days and freezes well.

 

 

Tags

curry grass fed pork gut friendly

Comments

• Sounds delicious

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