Slow Cooker Pork with Cauliflower, Leek, and Gentle Coconut Turmeric Lime Sauce

Name: Slow Cooker Pork with Cauliflower, Leek, and Gentle Coconut Turmeric Lime Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 1.5 lb Pork loin, cubed; 1 lb Cauliflower; 1.5 cups Leek; 13.5 oz Coconut milk; 3/4 cup Chicken broth; 4 cloves Garlic; 1 tbsp Fresh ginger; 1 1/2 tsp Ground turmeric; 1 tsp Ground cumin; 1 tsp Sweet paprika; 1 tsp Lime zest; 2 tbsp Lime juice; 1 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Black pepper; 1/4 cup Fresh cilantro

An original slow cooker stew with tender pork cubes, cauliflower, and leek slowly cooked in a silky sauce of coconut, turmeric, garlic, and lime. The result is aromatic, comforting, and balanced, perfect for a complete meal with warm and fresh flavors.

20 minPrep

360 minCook

380 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

700 g Pork loin, cubed (1.2 inch)
450 g Cauliflower (en floretes medium)
180 g Leek (en medias lunas finas, solo parte blanca and verde clara)
400 ml Coconut milk (without sugar)
180 ml Chicken broth (or caldo of verduras)
12 g Garlic (chopped fino)
15 g Fresh ginger (grated)
4 g Ground turmeric
2 g Ground cumin
2 g Sweet paprika
2 g Lime zest (finely grated)
30 ml Lime juice (freshly squeezed)
15 ml Olive oil
6 g Salt (or to taste)
1 g Black pepper (freshly ground)
10 g Fresh cilantro (chopped, for terminar)

Nutrition facts

per serving

412 kcal

Calories

35 g

Protein

12 g

Carbs

25 g

Fat

3 g

Fiber

9 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. In a large bowl, mix the pork loin with the olive oil, salt, black pepper, garlic, ginger, turmeric, cumin, sweet paprika, and lime zest until the cubes are well coated.
2
2. Place the leek in the bottom of the slow cooker and add the cauliflower on top. Add the seasoned pork and scrape in any seasoning left in the bowl.
3
3. Pour the coconut milk and chicken broth over the ingredients. Cover and cook on LOW for 6 hours, until the pork is tender and the cauliflower is cooked through but still holds its shape. If you prefer to use HIGH, cook for 3 hours. The cooking liquid should stay at a gentle simmer, about 190-200°F / 88-93°C inside the cooker.
4
4. Uncover, add the lime juice, and stir gently so the cauliflower does not break up too much. Taste and adjust salt and pepper if needed.
5
5. Turn off the slow cooker and let the dish rest for 5 minutes. Serve hot, finishing each portion with chopped fresh cilantro on top.

Chef tips

For a thicker sauce, mash a few cauliflower florets into the pot at the end of cooking and stir. Wash the leek very well to remove any grit trapped between its layers.

Substitutions

You can substitute the pork loin with boneless chicken thighs, adjusting the cooking time to 4-5 hours on LOW. Cilantro can be replaced with fresh parsley. If you do not have lime, use the same amount of lemon juice and omit the zest or replace it with lemon zest.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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