Slow Cook Pork Korma and Split Pea Curry

INGREDIENTS

1.6-1.8kg boneless pork scotch roast, rind removed

500g sachet Passage to India Slow Cook Korma

1 large red onion, cut into thin wedges

1 cup yellow split peas

2 cups chicken or vegetable stock

150g cherry tomatoes

Steamed broccolini, to serve

Greek-style yoghurt, coriander sprigs and warm roti, to serve

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METHOD

1. Preheat oven to 160°C / 140°C fan forced.
2. 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.
3. 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.
4. Serve pork with split pea and tomato mixture. Serve with yoghurt and sprinkle with coriander. Serve immediately with warm roti.

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TIPS:

• Easy one pan recipe that makes a complete meal.
• Yellow split peas can be substituted with red lentils.
• This recipe works best slow cooked in the oven.