This curry is inspired by Pork Colombo, a stewed dish popular in West Indian cuisine. It takes its name from the Colombo spice blend, which can be found in major supermarkets or West Indian grocery stores. You can also prepare it yourself.
- Prep time 25 minutes
- Total time 6 hours & 35 minutes
- Portion size 6 servings
- Credits : January/February 2022
Ingredients
Method
In shallow dish, combine pork cubes with shallots, garlic, 2 tbsp Colombo spice blend, lime zest and juice. Season with salt and pepper. Cover and refrigerate for 1 hour or up to 24 hours.
In large skillet, heat half of the oil over medium-high heat. Add half of the marinated pork cubes; cook, stirring, until golden brown on all sides, 4 to 5 minutes. Transfer to slow cooker. Repeat with remaining oil and pork.
Add carrots, herbs, chicken broth, coconut milk, remaining spice blend and bird’s-eye pepper (if using) to slow cooker; toss to coat well. Season with salt and pepper. Cover and cook on low for 4 1/2 hours. Add zucchini and red pepper, and continue cooking until pork and vegetables are tender, about 30 minutes. Remove and discard herbs. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen up to 2 months.) Serve with rice, if desired.
Colombo Spice Blend In mortar, mix 1 tbsp each cumin seeds, coriander seeds and ground turmeric, 1/2 tsp each mustard seeds, anise seeds and ground ginger, and 1/4 tsp black pepper.
Nutritional facts Per serving: about
- Iron 3.9 mg
- Fibre 2 g
- Sodium 250 mg
- Sugars 5 g
- Protein 37 g
- Calories 325
- Total fat 15 g
- Cholesterol 100 mg
- Saturated fat 6 g
- Total carbohydrate 11 g
