Pork Colombo
From loulou 17 years ago
- 90 minutes to make
- Serves 6
The pork is mouth-wateringly tender and the sauce is tangy and intense. As the pork browns, the sugar caramelizes, creating a harmony between the sugar and the spice that is truly unforgettable. The sweet potato almost completely falls apart during cooking, thickening what at first seems to be a large quantity of chicken stock.
Ingredients
- * 3 pounds boneless pork shoulder, cut into 2 inch cubes shopping list
- * 4 cloves garlic, minced shopping list
- * 1/2 cup freshly squeezed lime juice shopping list
- * 1/3 cup sugar shopping list
- * 1 1/2 teaspoons ground allspice shopping list
- * 3/4 teaspoon ground cinnamon shopping list
- * 2 tablespoons olive oil shopping list
- * 1 large onion, chopped shopping list
- * 2 tablespoons good quality curry powder, preferably Colombo curry powder (recipe below) shopping list
- * 5 cups chicken stock shopping list
- * 5 carrots, peeled and cut into 1/2 inch thick rounds shopping list
- * 3 sweet potatoes, peeled and cut into 1 inch chunks shopping list
- * 2 green bell peppers, seeded and cut into 1 inch pieces shopping list
- * 2 bay leaves shopping list
- * 2 sprigs fresh thyme or 1 teaspoon dried shopping list
How to make it
- Combine the pork, lime juice and garlic in a bowl and let marinate for an hour.
- Mix the sugar, allspice and cinnamon together in a bowl.
- Remove the pork from the marinade, letting the excess drip off and mix it with the sugar and spice mixture.
- Heat the oil in a big, heavy pot over medium-high heat. In small batches, brown the pork then remove it to a bowl.
- Add the onions to the pot and cook until soft, stirring often to make sure they don't stick, about 10 minutes. If the onions begin to stick, add a couple of tablespoons of chicken stock.
- Sprinkle the curry powder over the onions and cook, stirring, for 1 minute.
- Put the pork and any juices in the bottom of the bowl back in the pot along with the carrots, green pepper, sweet potato, bay leaves, thyme and chicken stock.
- Bring to a boil, reduce the heat so the liquid is simmering, partially cover and cook for 30 minutes.
- Uncover, raise the heat to medium and simmer another 45 minutes to 1 hour, until the pork is really tender.
- Remove the bay leaves and thyme sprigs, if using fresh thyme.
- Serve with lots of cooked white rice.
- Serves 6-8
People Who Like This Dish 8
- kukla Barrie, Ontario, CA
- pateryalsa Madison, WI
- s2kbs Nassau, BS
- abigail1137 Cedar Creek, TX
- stewie Winnipeg, CA
- evolovisky Bogota, CO
- ginaclarke Dundee, GB
- cslocklear Pembroke, NC
- loulou FR
- Show up here?Review or Bookmark it! ✔
kukla
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "