Pork curry is a flavorful, rich stew. Making this recipe in a slow cooker takes all of the work off of your hands. Add the ingredients, turn on your crock pot, and come home to a hearty, low carb meal that’s ready to eat.
Is curry a spice or a dish?
Actually, curry is both a blend of spices as well as a type of dish. I use the spice blend in a chicken cabbage curry soup.
Depending on the cuisine, some seasoning blends are sweet while others are spicy. The spice level is just a matter of personal preference.
As for the dish, curry is a rich, thick stew, originally from southern India. Today’s recipe is for Indian pork curry. Indian curries are known for their flavorful mixture of spices.
Curry dishes are also found in many other parts of the world. To name a few places, you can find curries in:
What spices are in curry powder?
The curry powder you can buy from a grocery store is much different than an authentic curry spice blend.
Store-bought curry powder is available in mild, medium, or hot varieties. The spice level is determined by the type of spicy chili peppers in it. In addition to chili powder, prepared curry powder typically includes turmeric, cumin, ginger, coriander, and pepper. Turmeric is what gives curry its golden yellow color.
Depending on the chef’s preference, there may be up to 20 different spices in an Indian curry spice blend. The most common are:
- chili powder
- ground cinnamon
- garam masala
- poppy seeds
- sesame seeds
What’s the difference between coconut milk and coconut cream?
Both coconut milk and coconut cream are made by soaking shredded coconut in water. The biggest difference between them is the consistency. Coconut milk is thin, like cow’s milk. It’s made by soaking one part shredded coconut in one part water. Coconut cream is much thicker. It’s made using four parts shredded coconut soaked in one part water
While many Thai curry dishes are made with coconut milk, we use coconut cream to make this Indian recipe. This is because coconut cream holds up better in a slow cooker than coconut milk does.
Can you freeze the pork curry?
Yes! This slow cooker pork recipe is a great make-ahead meal. You can make the curry ahead and store it in the refrigerator for up to 5 days, or freeze it for up to 3 months.
However, keep in mind that coconut cream, as well as coconut milk, tend to separate as they thaw out. As a result, you may need to stir the sauce well to recombine. Also, when they are reheated, coconut cream and milk may curdle slightly. The dish will still be perfectly fine to eat, and it will taste the same.
What type of pork is best?
You want to use a cut of pork that has some fat in it. Otherwise, it is likely to overcook. We make our pork curry recipe using pork belly. However, pork curries can also be made using pork shoulder and pork loin.
With a cook time of 8 to 10 hours, this dish does take quite a while to prepare. However, once you have everything in the slow cooker, it isn’t necessary to stick around and watch it. Feel free to go about your day. By the time you come home, your kitchen will smell amazing!
If you want to reduce the cooking time, you can slice the pork belly into smaller pieces, one to two inches thick. Because the pieces are thinner, the pork belly will take less time to cook.
Other slow cooker pork recipes
Looking for other ways to make pork in your slow cooker? Try some of these recipes!
- Filipino Pork Belly Adobo
- Crock Pot Balsamic Pork Tenderloin
- Crock Pot Pork Roast Recipe with Cranberries
Pork Curry (Slow Cooker)
Recipe Video (Click on Image to Play)
- 2 Pounds Pork Belly Slab
- 13.5 fluid ounces Coconut Cream
- 14 ounces Diced Tomatoes
- ¼ Teaspoon Ground Cloves
- ¼ Teaspoon Ground Ginger
- ½ Teaspoon Granulated Garlic
- 1 ½ Teaspoon Curry Powder
- ½ Teaspoon Onion Powder
- 2 Teaspoon Garam Masala
DRY RUB :
- ½ Teaspoon Onion Powder
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Ground Cloves
- 1 Tablespoon Granulated Garlic
- ½ Teaspoon Curry Powder
- ¾ Teaspoon Pink Himalayan Salt to taste
- ¾ Teaspoon Ground Black Pepper to taste
- Properly clean pork belly slab and pat dry with paper towel. Using a sharp knife, score pork belly half way through without separating the ribs, creating a square pattern. Opt to create a crisscross pattern if you wish.
- Combine dry rub mixture – onion powder, ground ginger, ground cloves, granulated garlic, curry powder, salt and black pepper. Generously season pork belly on all sides. Refrigerate for 2 hours or more.
- In a small bowl, mix spices – ground cloves, ground ginger, granulated garlic, curry powder and onion powder.
- In a stoneware pot of the slow cooker, pour half of coconut cream and diced tomatoes then sprinkle half of the mixed spices and half of garam masala. Stir lightly. Gently lay seasoned pork belly slab and add the remaining ingredients. Cook for 8 to 10 hours on low, stirring the sauce twice.
- Garnish with fresh coriander leaves. Enjoy.
Array ( [calories] => 616 [carbohydrates] => 5 [protein] => 10 [fat] => 62 [saturated_fat] => 29 [cholesterol] => 65 [sodium] => 263 [potassium] => 386 [fiber] => 1 [sugar] => 1 [vitamin_a] => 55 [vitamin_c] => 5.1 [calcium] => 23 [iron] => 1.9 )
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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