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Coconut Curry Pork Shoulder Stew with Lentils and Spinach
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 1 cup brown lentils, rinsed
  • 1 can (14 ounces) coconut milk
  • 2 cups chicken broth
  • 5 cups fresh spinach
  • Salt and pepper to taste
  • Lime wedges for serving

Instructions
 

  • Heat the oil in a large skillet over medium-high heat. Brown the pork shoulder pieces in batches until they develop color on all sides, then transfer them to the slow cooker.
  • Add the onion to the same skillet and cook until it softens. Stir in the garlic, ginger, and red curry paste, cooking for one minute until fragrant.
  • Transfer the onion mixture to the slow cooker. Add the lentils, coconut milk, and chicken broth. Season lightly with salt and pepper, then stir to combine.
  • Cover and cook on low for 7 to 8 hours, until the pork is very tender and the lentils are soft.
  • Stir in the spinach during the last 10 minutes of cooking so it wilts into the stew.
  • Taste and adjust salt and pepper if needed. Serve hot with lime wedges on the side.

Notes

Add the spinach only at the end so it keeps its bright color and does not turn mushy. If the stew thickens too much overnight, stir in a splash of broth when reheating. Brown lentils hold their shape better than red ones during the long cook time.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Large Skillet