This Slow Cooked Pork Korma and Split Pea Curry is a mild, hearty dish made with a creamy korma sauce and tender pork scotch roast. Gently spiced and full of flavour, it’s a comforting and family-friendly curry perfect for slow cooking.
Greek-style yoghurt, coriander sprigs and warm roti, to serve
Method
Preheat oven to 160°C / 140°C fan forced.
Place pork into a large roasting pan. Pour the Passage to India Korma simmer sauce over the top and rub all over meat. Pour in 3/4 cup water and mix with sauce in pan around pork. Roast for 2½ hours.
Add onion, split peas and stock to the roasting pan. Cover with two pieces foil and secure tightly. Roast for a further 1 hour 30 mins. Stir split pea mixture in pan. Add tomatoes, cover with foil and continue to cook for 30-40 minutes until split peas are cooked and pork is pull-apart tender. Transfer pork to a board and break up into large chunks or thickly slice. Meat should be soft, tender and easily pull away.
Serve pork with split pea and tomato mixture. Serve with yoghurt and sprinkle with coriander. Serve immediately with warm roti.
Tips & Hints
Easy one pan recipe that makes a complete meal.
Yellow split peas can be substituted with red lentils.
