Quite possibly one of the best presents I’ve ever received was my Le Creuset Dutch Oven that I got for Christmas this year. She’s my Dutch. And she produces incredible dishes. This Curry Braised Pork is just one example – and was inspired by a photo posted on @lecreuset Instagram account.
Curry Braised Pork Butt
- 1 pork butt (shoulder), approx 3 lb. boneless
- 4 rashes smoked bacon, cut into lardons
- 3 cloves garlic, chopped
- 1 leek, chopped
- 2 carrots, chopped
- 1 Tbsp good quality curry powder
- 1 can whole tomatoes
- 1/2 cup cilantro, chopped
- 1 Roma tomato, chopped
- Coarse salt & freshly ground black pepper
Preheat oven to 325F.
Heat a Dutch oven on high heat. Add in EVOO. Season pork shoulder liberally with coarse salt and pepper. Sear on all sides until browned. Set aside on a plate.
Reduce heat to medium, then toss in bacon, garlic, leek, and carrots. Sauté until fragrant and transparent, approx. 5 minutes. Add in curry powder and canned tomatoes (rinse the can with tap water and pour into the pan as well). Stir to combine, and transfer the pork back to the Dutch oven. Cover with a lid and place in the oven for 2 hours.
Take out of the oven and remove the pork to a cutting board. Skim as much fat off the top of the liquid as possible. Thicken with a beurre manié or cornstarch slurry if desired to have a thicker sauce. Finish with cilantro and fresh tomatoes – and season to taste if necessary. Slice pork into 1/2-in to 1-in slices, serve with a side of brown rice, and a good ladle of sauce.
This is how my Sundays are spent. Would I make this on a weeknight? Not if I planned on eating it that night! But when I have extra time – the Dutch is coming out for some fun.