Slow-Cooked Vietnamese Pork Curry with Carrots and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork chunks slow-cooked in a fragrant Vietnamese curry sauce with hearty carrots and potatoes. This vietnamese-inspired pork ready in about 440 minutes pairs large, chopped yellow onion, minced garlic cloves, tablespoons Vietnamese curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 420 min Serves 6 Vietnamese cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 2 pounds cubed pork shoulder and sear for 5-7 minutes until browned on all sides.
  2. Step 2: Transfer the pork to a slow cooker. In the same skillet, sauté 1 large chopped yellow onion and 5 minced garlic cloves for 3-4 minutes until fragrant and softened.
  3. Step 3: Stir in 3 tablespoons Vietnamese curry powder and 1 teaspoon turmeric powder; cook for 1 minute to awaken spices.
  4. Step 4: Pour in 1 can (13.5 oz) coconut milk and 1.5 cups chicken broth, stirring well, then transfer this mixture to the slow cooker over the pork.
  5. Step 5: Add 3 peeled and cubed medium potatoes and 3 sliced medium carrots to the slow cooker. Season with 2 tablespoons fish sauce, 1 teaspoon black pepper, and salt to taste.
  6. Step 6: Cover and cook on low for 6-7 hours until pork and vegetables are tender and curry sauce is thickened.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Slow-Cooked Vietnamese Pork Curry with Carrots and Potatoes take to make?

Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Vietnamese Pork Curry with Carrots and Potatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, chopped yellow onion from drying out.

Can I substitute ingredients in Slow-Cooked Vietnamese Pork Curry with Carrots and Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Vietnamese Pork Curry with Carrots and Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Vietnamese Pork Curry with Carrots and Potatoes?

Vietnamese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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