Making Slow Cooker Cambodian Pepper Pork Curry is like creating a masterpiece in the simplest way possible. The black pepper gives it just the right kick, while the coconut cream makes it silky smooth.

The pork and pumpkin become melt-in-your-mouth tender as everything cooks low and slow. I usually save this for special occasions or when I need a meal to wow my family. It’s effortless but tastes like you’ve spent hours in the kitchen.

Pair it with fresh lime wedges and crisp veggies for a meal that feels both indulgent and refreshing.

Recipe Ingredients

For the Curry Paste:

• 1 lemongrass stem, tough outer layers removed, white part only, finely chopped
• 1 tsp of ground turmeric
• 1 long red chili, coarsely chopped
• 6 kaffir lime leaves, central ribs removed, very finely shredded
• 1 tbsp of finely grated ginger
• 2 garlic cloves, coarsely chopped
• 2 tsp of black peppercorns, coarsely ground
• 2 tsp of white peppercorns, coarsely ground

For the Curry:

• 2 tbsp of grapeseed oil or rice bran oil
• 270 ml (9½ fl oz) of coconut cream
• 30 g (1 oz) of grated palm sugar or raw sugar
• 3 tbsp of fish sauce
• 800 g (1 lb 12 oz) of pork neck, cut into 3 cm (1¼ in) cubes
• 500 g (1 lb 2 oz) of pumpkin, cut into 5 cm (2 in) wedges

To Serve:

• Steamed brown rice
• Snake beans or green beans
• Coriander (cilantro) leaves
• Lime cheeks

How To Make Slow Cooker Cambodian Pepper Pork Curry

1. Make the Curry Paste: Place the lemongrass, turmeric, chili, lime leaves, ginger, garlic, black pepper, white pepper, and oil into a small food processor. Blitz until you have a smooth paste with a bright aroma.
2. Cook the Paste: Heat a drizzle of oil in a frying pan over medium heat. Add the curry paste and sauté for about 5 minutes until the aroma fills your kitchen and the paste turns golden and fragrant.
3. Add Coconut Cream: Pour the coconut cream into the pan, followed by the grated palm sugar. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 3 minutes, without stirring, until you see the oil separate and rise to the surface.
4. Transfer to Slow Cooker: Carefully pour the curry mixture into your slow cooker. Stir in the fish sauce until well combined.
5. Add the Pork: Toss in the pork cubes, ensuring they are evenly coated in the curry sauce. Cover with the lid and cook on low heat for 5 hours.
6. Add the Pumpkin: After the pork has cooked for 5 hours, add the pumpkin wedges. Continue cooking for another 3 hours on low until both the pork and pumpkin are melt-in-your-mouth tender.
7. Serve and Enjoy: Dish up the curry over steamed brown rice and serve alongside snake beans or green beans. Garnish with fresh coriander leaves and a cheek of lime for a bright, zesty finish.

Recipe Tips

• Choosing the right cut of pork: Pork shoulder or pork belly works just as well as pork neck for this curry, offering equally tender results with a slightly different texture.
• Pumpkin substitution: If pumpkin isn’t available, try using butternut squash or sweet potato for a similar sweetness and creamy texture in the dish.
• Boost the spice level: Add an extra red chili or a pinch of chili flakes if you prefer your curry with more heat and bold flavor.
• Coconut cream alternative: You can use full-fat coconut milk as a substitute for coconut cream, but reduce the quantity slightly to maintain a creamy consistency.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Japanese Pork Curry
• Slow Cooker Pork and Pineapple Tacos
• Slow-braised Pork Shoulder with Cider & Parsnips

Slow Cooker Cambodian Pepper Pork Curry

Recipe by Shili MohamedCourse: CurryCuisine: CambodianDifficulty: Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

8

hours 

Calories

420

kcal

Making Slow Cooker Cambodian Pepper Pork Curry is like creating a masterpiece in the simplest way possible. The black pepper gives it just the right kick, while the coconut cream makes it silky smooth.

Ingredients

• For the Curry Paste:
  

• 1 lemongrass stem, tough outer layers removed, white part only, finely chopped
  

• 1 tsp of ground turmeric
  

• 1 long red chili, coarsely chopped
  

• 6 kaffir lime leaves, central ribs removed, very finely shredded
  

• 1 tbsp of finely grated ginger
  

• 2 garlic cloves, coarsely chopped
  

• 2 tsp of black peppercorns, coarsely ground
  

• 2 tsp of white peppercorns, coarsely ground
  

• For the Curry:
  

• 2 tbsp of grapeseed oil or rice bran oil
  

• 270 ml (9½ fl oz) of coconut cream
  

• 30 g (1 oz) of grated palm sugar or raw sugar
  

• 3 tbsp of fish sauce
  

• 800 g (1 lb 12 oz) of pork neck, cut into 3 cm (1¼ in) cubes
  

• 500 g (1 lb 2 oz) of pumpkin, cut into 5 cm (2 in) wedges
  

• To Serve:
  

• Steamed brown rice
  

• Snake beans or green beans
  

• Coriander (cilantro) leaves
  

• Lime cheeks
  

Directions

• Make the Curry Paste: Place the lemongrass, turmeric, chili, lime leaves, ginger, garlic, black pepper, white pepper, and oil into a small food processor. Blitz until you have a smooth paste with a bright aroma.
  
• Cook the Paste: Heat a drizzle of oil in a frying pan over medium heat. Add the curry paste and sauté for about 5 minutes until the aroma fills your kitchen and the paste turns golden and fragrant.
  
• Add Coconut Cream: Pour the coconut cream into the pan, followed by the grated palm sugar. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it cook for 3 minutes, without stirring, until you see the oil separate and rise to the surface.
  
• Transfer to Slow Cooker: Carefully pour the curry mixture into your slow cooker. Stir in the fish sauce until well combined.
  
• Add the Pork: Toss in the pork cubes, ensuring they are evenly coated in the curry sauce. Cover with the lid and cook on low heat for 5 hours.
  
• Add the Pumpkin: After the pork has cooked for 5 hours, add the pumpkin wedges. Continue cooking for another 3 hours on low until both the pork and pumpkin are melt-in-your-mouth tender.
  
• Serve and Enjoy: Dish up the curry over steamed brown rice and serve alongside snake beans or green beans. Garnish with fresh coriander leaves and a cheek of lime for a bright, zesty finish.