Crock-Pot Pork CurryBy KerryAnn
This will be our last crock-pot main dish this week. Tomorrow, we’ll post a side dish.
I realize not everyone eats pork, but I am posting this recipe for the benefit of those who do. If you don’t like pork, you can use boneless, skinless chicken breasts or thighs instead.
From the Menu Mailer
2 pounds boneless pork loin, cubed
1 apple, diced
1 onion, diced
1/2 cup orange juice
1 tbs curry powder, or to taste
1 clove garlic, pressed
1 tsp salt
½ tsp ground ginger
¼ tsp cinnamon
2 tbs cornstarch or arrowroot
2 tbs chicken stock or water, cold or room temp
¼ cup raisins or pitted prunes, chopped, optional
In a 3-qt crock-pot, combine the pork, apple, onion, juice, and spices. Cover and cook on low 6 hours.
Turn the heat to high. Combine the cornstarch and the stock and stir until smooth. Stir into the crock-pot, re-cover and cook an additional 30 minutes. Stir thoroughly. Sprinkle each serving with the raisins.
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