Pork and New Potato Curry

Adapted from Barker and Mansfield’s Potato.

4 tablespoons butter
4 garlic cloves, minced
2 scallons, minced
1/2 teaspoon each ground cumin, ground coriander, tumeric, and cayenne pepper
2 – 3 red chiles, seeded and minced
1 1/4 cups hot chicken stock
1 cup coconut milk
2 1/2 lb. pork shoulder or loin
1 pound new potatoes, halved
6 ripe tomatoes, quartered

Heat the oven to 325. Melt the butter in a large stockpot and saute garlic and onions on medium heat until softened, about 10 minutes. Stir in spices and chiles, then cook for two minutes longer. Add hot stock and coconut milk. Add pork to a large baking dish (cutting into large pieces if needed). Pour sauce over the pork, cover, and bake for 2 hours, turning pork twice. Parboil the potatoes for 10 minutes, drain and add to the baking dish with tomatoes. Cook uncovered 35 more minutes.

Serve with aromatic Thai rice.

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