Vietnamese Pork Curry

  • 3 lb pork roast
  • 1 1/2 lb potatoes (baby or cut bite-sized)
  • 12 oz carrots (baby or bite-sized)
  • 1 sweet onion, rough chopped
  • 2 cups broth or stock
  • 1 can coconut milk
  • 1/2 tsp minced garlic (about 4 cloves)
  • 2 stalks lemongrass, bruised (or 2 drops lemongrass oil)
  • 2 bay leaves
  • 2 tbsp yellow curry powder
  • 1 tbsp fish sauce
  • 1 tbsp cumin
  • 1 1/2 tsp turmeric
  • 1 tsp ground ginger (or 2 tsp fresh if available)
  • Salt and black pepper to taste

Dry pork roast and place in slow cooker; add all seasonings, then vegetables, then broth. Cook on high 4-6 hours or on low all day. Remove pork, bay leaves, and lemongrass (if applicable); pull meat from bone and place back in pot. Add coconut milk, add seasonings if needed, and serve when heated through.

Vietnamese curries are characterized by milder but still flavorful spices. A key component is kaffir lime, which is difficult to find in the US; bay leaf is an acceptable substitute. We ate this over steamed rice, but noodles or even crusty French bread (which is actually traditional with Vietnamese curry) is also excellent.


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