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slow-cooked panang curry pulled pork with a coconut curry sauce

18 October 2014 by Dominic Franks

… following on from my recipe for slow-cooked vegetable and lentil stew with polenta dumplings I asked you all what you’d cook in your slow-cooker and there was an overwhelming majority of you who mentioned pulled-pork.  Obviously being the good jewish boy that I am I’m really not that into cooking pork… don’t get me wrong, we eat plenty of sausages and bacon it’s just that because my mum never really favoured it as a meat at home I simply never really cooked it.  I don’t particularly order it in restaurants although I do love me some pork belly.  Saying all this, I am an avid fan of pulled pork.  I realise that it’s the meat of the moment and I can understand why with it’s succulent shredded glory, so i’m not going to deny you of a good pulled pork recipe…

slow-cooked vegetable and lentil stew with polenta dumplings

… a word to the wise on choosing the correct cut of meat.  In the US it’s easy to find – they call it the butt-end… but in the UK asking for a simple pork shoulder just won’t cut the mustard.  According to the festidious-for-all-of-us Felicity Cloake’s research from The Guardian who has thankfully done all the hard work for us pulled-pork novices, the cut of meat you need to ask for in the UK is the ‘bone-in neck end’ with a good layer of fat on top and you’ll only be able to track this down without losing face at your local butcher… believe me , like Felicity I tried at two of my local supermarkets and got sneered at…

slow-cooked panang curry pulled pork with a coconut curry sauce
so I had this traditional pulled pork recipe all worked out and then on Thursday night I attended a wok masterclass at the School of Wok, hosted by Jeremy Pang and I discovered a glorious brand of fusion-asian inspired ready-made pastes and curries called World Foods and with one taste of their panang curry paste and I just knew I had to use it with the pork.  Now I often turn down requests for reviews of stuff that comes in jars because lets face it, the quality is often dubious, they’re made for convenience and whist they do their job very well I never find them particularly authentic so I was very positively blown away by the quality and taste of the World Foods products… all of their range is gluten-free, vegetarian, trans-fat free with no artificial colourings, preservatives or flavourings.  I was genuinely impressed which is why i’m sharing them with you today… the product is available globally via their website and I urge you to at least give them a whirl…

for the slow-cooked pork
1 onion – roughly sliced
1 joint of well-marbled pork shoulder
1 jar of World Foods panang curry paste
1/4 litre or 1 cup of vegetable stock
1/4 litre or 1 cup of coconut milk

place the onion into the bottom of the slow-cooker

rub the joint of pork all over with the curry paste and lay the joint on top of the onions, pour in the stock and the coconut milk, place the lid on and cook for 6 hours on high or 8 hours on low

one the pork is gloriously tender, remove it carefully from the crockpot with a slotted spoon and place it on a board, be very careful as it will fall apart very easily… using the slotted spoon remove the onions which should be spectacularly golden and tender and set them aside in a large bowl

pour the remaining liquid into a small saucepan, add a teaspoon of cornflour and reduce on a high heat for about 10 minutes until you have a rich and thick curry sauce

the pork should now shred beautifully with a couple of forks, fat and all, place it all in the bowl with the onions and mix together.

i’m serving the pork au-natural in some delicious wholemeal pitta bread drizzles with the thick curry sauce but you could serve them with a salad or something green… if you feel you have to…

don’t forget, you still have a teeny bit of time to enter my giveaway to win a slow-cooker

eat and of course, enjoy!

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Filed Under: Everything else Tagged With: curry, panang curry, slow-cooked, slow-cooker

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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GIVEAWAY!!! - Win a @charbroil_uk BBQ and 2 cases GIVEAWAY!!! - Win a @charbroil_uk BBQ and 2 cases of wine for BBQ food-pairing from @beefsteakclubwines 

I’ve teamed up with barbecue expert, Char-Broil, and Beefsteak Club wines to provide one lucky winner with a BBQ party package of the Char-Broil Performance Pro 2-Burner compact gas barbecue (RRP: £449.99) plus two cases of Beefsteak Club wines!!

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Ts&Cs: Winner will be chosen at random and announced via my IG Stories once the competition has closed on Sunday 12th June at 11pm GMT.  Prize to be posted to a UK address only. This competition is in no way sponsored, endorsed, or administered by Instagram. No purchase necessary. Multiple entries allowed per person. Open to UK entrants aged 18 or over. 

#PRSample #competition #prize #giveaway #entertowin #bbq #wine #foodpairing #gift #food #foodie #foodiesofinstagram
#ad Jubilee Cakewiches with @guylian.uk Still sl #ad Jubilee Cakewiches with @guylian.uk 

Still slightly obsessed with these cakewiches which are basically cakes made into sandwiches and all topped off with the ultimate finishing touch - a beautiful Guylian SeaShell. 

#cakes #cake #cakesofinstagram #picnic #jubilee #celebration #party #partyfood #food #foodies #platinumjubilee
Tomato, Feta and Strawberry Salad with my Slightly Tomato, Feta and Strawberry Salad with my Slightly Pickled Pink Onions

I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
I love my garden for many reasons… #worldnakedg I love my garden for many reasons…

#worldnakedgardeningday2022 #garden #gardeninspiration #gardening #nakedgardeningday2022 #summer #muscles #gym
Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

#rosti #breakfast #brunch #sunday #eggs #poachedeggs #food #foodie #foodiesofinstagram #breakfastideas #britainsbesthomecooks_
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