Crock-Pot Pork Curry

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.

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Pork Curry

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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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader.  Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.

Founded in 2005, CTF helps you feed your family nourishing foods they will love.  With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.

KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.