Bone-in pork shoulder pan-seared then slow cooked with plenty of fresh garlic, onion, and ginger as well as Indian-style spices such as cumin, cardamom, turmeric, cinnamon, and coriander then served over steamed basmati rice.
Heat the olive oil in a large saute pan over medium-high heat.
Sear the pork until well browned on all sides, about 3 minutes per side, then transfer the seared pork to a large slow cooker and set aside.
Add the sliced onion to the now empty pan and cook over medium-high heat, stirring often, until well browned and softened, about 15 minutes.
Now stir in the garlic, ginger, paprika, cayenne, cardamom, cumin, turmeric, cinnamon, coriander, vinegar, mustard, 2 tsp salt, and 2 tsp freshly ground black pepper into the pan with the onions.
Cook for about 1 more minute while using a wooden spoon to scrape up any stuck on bits from the bottom of the pan.
Transfer the contents of the pan into the slow cooker on top of the pork.
Place the lid on the slow cooker and cook, on LOW heat, for about 7 hours or until pork is tender.
STEAMED BASMATI RICE:
Rinse the basmati rice very thoroughly under cold water.
Heat the 2 TBSP of olive oil in a medium-size saucepan over medium-high heat.
Add the rice to the pan and cook, while stirring, for about 10 seconds.
Pour the 2 1/2 cups water and the 1/4 tsp salt into the pan then stir to combine and bring to a boil.
When the water begins to boil place a lid on the pan then reduce the heat to low.
Simmer the rice over low heat, WITHOUT REMOVING THE LID, for 15 minutes.
Turn off the heat, but keep the pan on the stove and let it sit, WHILE STILL KEEPING THE LID ON, for 15 more minutes.
Take the lid off the pan and fluff the rice with a fork.
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