Peppered Pork Curry

Some nights, you just want a hearty, flavour-packed meal without spending hours in the kitchen. That’s where this Peppered Pork Curry comes in. With just a few minutes of prep in the morning, you can toss everything into the slow cooker and let it work its magic. By dinnertime, you’ll have a rich, aromatic curry with tender pork and bold peppery spices, ready to serve over rice. Easy, delicious, and perfect for busy days!

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Peppered Pork Curry

Ingredients:

1.2kg diced boneless pork shoulder

1 medium red onion, thinly sliced

4 cloves garlic, crushed

4 tsp finely grated fresh ginger

2 Tbsp brown sugar

2 tsp cracked black pepper

1 cinnamon stick

2 tsp ground cumin

1 tsp ground fenugreek

½ tsp ground cardamom

250ml chicken stock

400g canned diced tomatoes

1 cup (28g) Greek-style yoghurt, plus extra to serve

⅓ cup fresh coriander leaves, loosely packed, to serve

Avohaven Salt’n’Peppa, for seasoning

Instructions:

Add the pork, onion, garlic, ginger, brown sugar, cracked pepper, spices, chicken stock, diced tomatoes, and half the yoghurt to your slow cooker. Stir to coat the pork evenly.

Cover and cook on low for 6–8 hours, or until the pork is tender and the flavours have developed.

Remove the cinnamon stick and season with Avohaven Salt’n’Peppa to taste.

Serve the curry over steamed rice, topped with a dollop of extra yoghurt and a sprinkle of fresh coriander.