Ingredients:

• 1 boneless Ontario pork picnic roast or shoulder blade roast (2-3 lb)
• 2 Tbsp olive oil (divided)
• 1 small white onion
• 2 cloves garlic, minced
• 1 Tbsp minced ginger
• 2 Tbsp curry powder
• 2 cups diced tomatoes, drained
• 1 can coconut milk (light or full fat)
• 1 cup chicken stock
• 4 cups basmati rice, cooked as per package directions
• Fresh cilantro
• 1 lime, cut into wedges

Cooking Instructions:

1. In a large heavy pot over high heat add olive oil and onion. Cook 3-5 minutes, or until onions are translucent.
2. Lower heat to medium-high, add garlic and ginger. Cook, stirring constantly for 1 minute. 
3. Add curry powder, stirring into onion mixture for 15 seconds. 
4. Add diced tomatoes, coconut milk and chicken stock stirring mixture until well incorporated. Continue to heat mixture over medium-high heat until ready to add pork.
5. Cut pork roast into 1 inch pieces. In a large skillet over high heat, add 1 tbsp olive oil. Add cubed pork, working in batches if pan is too small. Sear pork on all sides, approximately 1-3 minutes. 
6. Add seared pork to pot with curry mixture and reduce heat to low. Cover and simmer for 30-45 minutes, or until internal temperature of pork has reached 160°F.
7. Serve spooned over a bowl of basmati rice, topped with fresh cilantro and a squeeze of lime.