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Cari Pom'Terre Boucané (Smoked Pork and Potato Curry)

Cari Pom'Terre Boucané (Smoked Pork and Potato Curry) is a traditional Réunionaise (from the Island of Reunion) recipe for a classic curry of smoked pork and potatoes in an onion, tomato and garlic base flavoured with saffron and thyme. The full recipe is presented here and I hope you enjoy this classic Réunionaise version of: Smoked Pork and Potato Curry (Cari Pom'Terre Boucané).

prep time

15 minutes

cook time

45 minutes

Total Time:

60 minutes

Serves:

6

Rating: 4.5 star rating

Tags : CurryPork RecipesVegetable RecipesReunion Recipes



Ingredients:

500g boucané (smoked pork)
1.5kg potatoes, peeled and cut into cubes
6 garlic cloves, peeled and crushed
salt and freshly-ground black pepper, to taste
2 sprigs of thyme
pinch of saffron, crumbled
4 onions, chopped
3 tbsp cooking oil
3 tomatoes, chopped

Method:

Slice the smoked pork into 2cm pieces. Place in a pan, cover with water and bring to a boil. Drain the pork, put back in the pan and cover with more water. Bring back to a boil and drain again. Repeat this process three times.

Place the drained pork in a pan, add 300ml water then bring to a boil and continue boiling until all the water has evaporated. Take off the heat and set aside.

Heat 3 tbsp oil in a pan, add the pork and fry until the meat is golden brown. Now add the chopped onions and continue frying for about 6 minutes, or until the onions are golden brown. Add the saffron and thyme then stir in the garlic and tomatoes. Stir to combine and cook for 2 minutes then add the potatoes and about 300ml water.

Bring to a simmer then cover and cook over low heat for about 30 minutes, or until the sauce has thickened and the potatoes are tender. Serve hot.