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Coconut Curry Greens & Pork

  • Prep Time: 25 minutes
  • Cook Time: 7 hours
  • Servings: 4
  • Course: Main Dish

This coconut curry greens & pork recipe hits the spot with tender pork shoulder and a collard green mixture with a hint of sweetness.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

If you're using a 3-8 quart round or oval slow cooker, use the regular size Reynolds KITCHENS® Slow Cooker Liner and the recipe below as-is. If you're using a 1-3 quart round or oval slow cooker, use the small size Reynolds KITCHENS® Slow Cooker Liner and use half of each ingredient.

Ingredients

  • 1 Tbsp. olive oil
  • 1 (2 1/2-lb.) bone-in pork shoulder
  • 1 tsp. Kosher salt
  • 1 (13.5-oz.) can coconut milk, well shaken (such as Chaokoh)
  • 3 large garlic cloves, peeled and smashed
  • 2 tsp. finely chopped fresh ginger (from 1[1-inch] piece)
  • 2 Tbsp. green curry paste, divided
  • 2 Tbsp. granulated sugar
  • 1/2 lb. chopped fresh collard greens (about 8 cups)
  • 2 tsp. fresh lime juice (from 1 limes)
  • 4 tsp. thinly sliced Thai chiles or red Fresno chiles, seeds and ribs removed
  • Reynolds KITCHENS® Slow Cooker Liners

Directions

Step 1

Line a 5 to 6-quart slow cooker with a Regular size Reynolds KITCHENS™ Slow Cooker Liner. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl; set aside.

Step 2

Heat oil in a large skillet over medium-high until shimmering. Sprinkle pork evenly with salt. Add pork to skillet; cook, turning occasionally, until browned on all sides, about 15 minutes.

Step 3

While pork browns, stir together coconut milk, garlic, ginger, 1 tablespoon of the curry paste, and sugar in slow cooker until thoroughly combined. Add greens; toss to coat using tongs.

Step 4

Nestle browned pork on top of collard greens mixture in slow cooker. Cover and cook on LOW until pork is tender, about 7 hours. Using tongs, remove pork from cooker. Let cool 15 minutes. Using 2 forks or your hands, remove bone and shred pork into large pieces. While pork cools, stir in lime juice and remaining 1 tablespoon curry paste into collard mixture.

Step 5

Return shredded pork to slow cooker. Divide stew among 4 large bowls. Sprinkle evenly with chiles.

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