Braised Pepper Pork Curry

Sharee
Sharee
October 18, 2021
This delicious peppered, creamy pork curry makes use of steam in the Anova Precision Oven to keep the pork tender and moist. Note: Using 1 teaspoon of pepper will yield a milder curry; increase to 2 teaspoons if you’d like a dish with more of a peppery bite.
Serves
6
Prep Time
00:15
Cook Time
01:30
Braised Pepper Pork Curry
5 (2)
302
Ingredients
2.5 lb
pork shoulder, cut into 1-inch pieces
½ cup
canned crushed tomatoes
¼ cup
chicken broth or stock
1
red onion, chopped
7 cloves
garlic, minced
1 Tbsp
grated fresh ginger
1 Tbsp
curry powder
2 tsp
ground turmeric
1.5 tsp
brown sugar
1 to 2 tsp
freshly ground black pepper (see note), plus more to taste
1 stick
cinnamon
1
bay leaf
Kosher salt
½ cup
plain Greek yogurt
Fresh cilantro, for garnish (optional)
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 50%
Temp: 300°F
Heat: Rear

2. Combine Ingredients

In a large Dutch oven or large, deep baking dish, combine the pork, tomatoes, chicken broth, onion, garlic, ginger, curry powder, turmeric, sugar, pepper, cinnamon, and bay leaf. Stir thoroughly to combine. Season with salt.
Combine Ingredients

3. Cook

Rack
Transfer to the oven and cook until the pork is very tender, 1 1/2 hours.
Sous Vide Mode: Off
Steam: 50%
Temp: 300°F
Heat: Rear
01:30 Timer

4. Add Yogurt

Stir in the yogurt until well combined. Season to taste with salt and pepper.
Add Yogurt

5. Serve

Garnish with cilantro, if desired, and serve with rice or potatoes.
Serve
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