How to Make Perfect Curry Pork Roast

Curry Pork Roast. In small bowl, blend brown sugar, curry powder, cumin, salt and pepper. Rub mixture evenly over the roast. Place pork in a shallow roasting pan with onion wedges around it.

A very simple curry that can be made from your Sunday roast leftovers, the pork can be changed for any meat you like. I prefer either shoulder or leg roast that's guaranteed to give you that perfect melt-in-your-mouth texture. Once pork is cooked, you can move onto the next step - tempering the spices. You can have Curry Pork Roast using 14 ingredients and 4 steps. Here is how you cook that.

Ingredients of Curry Pork Roast

1. Prepare 2 lb of pork roast.
2. It's 1 tbsp of garlic powder.
3. It's 2 tsp of ground coriander.
4. It's 2 tsp of ground cinnamon.
5. Prepare 2 tsp of onion powder.
6. It's 2 tsp of dried minced onions.
7. You need 2 tsp of ground black pepper.
8. Prepare 2 tsp of ground turmeric.
9. You need 1 tbsp of ground cumin.
10. It's 1 tsp of ground cardamom.
11. Prepare 1 tsp of ground ginger.
12. It's 1/2 tsp of ground cloves.
13. It's 1 cup of coconut milk.
14. It's 1 of heaping tablespoon of coconut oil.

To make the tempered spices for this Indian pork curry, heat up a little oil in a large frying pan, and sauté a few. Steps to Make It You can leave the netting on the roast or take it off and tie with twine. Rub the roast all over with the spice mixture. Add the chopped tomatoes and stock and bring to the boil.

Curry Pork Roast instructions

1. Marinate pork in coconut milk for 4-48 hours. Rinse. Pat dry..
2. Combine all spices except dried minced onions and salt into a bowl. Heat up a non-stick saute pan with the heat cranked up. Put all spices into the ripping hot pan and toss constantly until spices are fragrant. Do not burn. Transfer back to bowl..
3. Cover roast with enough oil to coat. Season. Bake at 300° for approximately 1 hour or until pork reaches desired doneness..
4. Variations; Red or yellow curry powder or paste, ghee, fenugreek, paprika, vegetable or peanut oil, brown sugar, cayenne, crushed pepper flakes, cilantro, chili powder, lemon, tomato, pumpkin pie spice, sumac, allspice, nutmeg, espresso.

In a large skillet, heat the oil. Season the pork with salt and pepper. Transfer the pork to the slow. In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder.