Ingredients
– 1.6 to 1.8 kg boneless pork scotch roast (with rind removed)
– 500 g korma simmer sauce
– 1 large red onion cut into thin wedges
– 1 cup yellow split peas
– 2 cups chicken or vegetable stock
– 150 g cherry tomatoes
– Steamed broccolini (quantity as needed for serving)
– Greek-style yogurt (quantity as needed for garnish)
– Coriander sprigs (quantity as needed for garnish)
– Warm roti (quantity as needed for serving, typically 6 pieces)
Instructions
1-Gather and prepare ingredients as listed.
2-Roast the pork covered in sauce and water for 2.5 hours.
3-Add onion, split peas, and stock; roast for 1.5 hours.
4-Stir in tomatoes and cook for 30-40 more minutes.
5-Serve with yogurt, coriander, broccolini, and roti.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥩 Remove the rind from pork roast for better sauce absorption and more tender meat texture
🥄 Use chicken stock for richer flavor or vegetable stock to make it vegetarian-friendly
⏰ Don’t rush the slow cooking process – the long cooking time is essential for tender pork and fully cooked split peas
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-Inspired
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 580
- Sugar: 8g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 42g
- Cholesterol: 125mg