Slow Cooker Pork Shoulder with Fennel and Spinach
Pork and fennel marries well but using a base of our kuruma (korma) paste takes this delicious Slow Cooker Pork Shoulder recipe to a whole other level. One to keep.
Ingredients (Serves 6)
- 4 tbsp olive oil
- 1 medium red onion, sliced
- 1 small fennel, quartered, then sliced including fronds
- 2 cloves garlic, bashed
- 2 tbsp Latasha’s Kitchen Kuruma Masala Paste
- 1.3 kg Plantagenet Pork shoulder
- 1 x 400 g can Mutti brand roma tomatoes plus juice
- 1 small can Ayam brand coconut milk
- ¼ cup water (use to rinse out the empty cans of tomato and coconut milk)
- Generous amount of sea salt flakes
- ½ box Bird’s Eye frozen spinach
- 1 large carrot, quartered
- Juice of a lemon and coriander leaves.
- Heat a 5 litre slow cooker pot on the stove with 4 tablespoons of olive oil. I use the Kambrook brand. Layer the base of the slow cooker with onions, fennel, garlic and some salt.
- Allow onions to soften slightly then add Latasha’s Kitchen Kuruma Masala Paste. Mix well with the onions and cook for around 5 minutes on medium heat.
- Next add the pork shoulder and allow it to brown on all sides for around 8 minutes.
- Then add in the tomatoes, coconut milk, frozen spinach and water. Tuck the carrots around the meat.
- Add a little more salt, place the lid on and transfer the slow cooker pot to its main base.
- Cook on the low temperature setting for at least 6 hours.
- Garnish with lemon juice and coriander leaves.
- Serve with steamed rice, mashed potatoes or steamed broccoli cauliflower rice.