Pork Colombo

Pork Colombo

Portions: 6 Portions
Type of dish: Main Dishes
Preparation: 35 min
Total: 3 h (+30 min repos)
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  • 1.5 kg pork shoulder, bone-in
  • 1 lime
  • 3 cloves of garlic, pressed
  • 1 tbsp fresh ginger
  • 2 tbsp roasted colombo spice blend
  • 1 fennel bulb, diced
  • 16 small golden onions, peeled
  • 1-1/2 cup vegetable broth
  • 1/2 cup 15% cooking cream
  • 1/2 cup white wine
  • 2 tbsp flour
  • 1 bay leaf
  • Butter and oil
  • Salt and pepper


  1. Preheat oven to 325 °F (162 °C).
  2. In a large bowl, combine the juice of 1 lime, 2 tbsp of roasted colombo spice blend, garlic, ginger and a dash of oil. Season with salt and pepper.
  3. Coat meat in the mixture.
  4. In a cast iron pot or skillet set over high heat, add some butter and oil, and brown the meat for about 2 minutes on each side. Remove the meat.
  5. Lower to medium heat, add some butter and oil, and sauté onions and fennel for about 2 minutes. Add flour and cook for 1 minute. Deglaze with white wine, scraping to collect all the cooking juices. Add the rest of the marinade, cream, vegetable broth, bay leaf and meat.
  6. Cover and bake for 3 hours.
  7. Let rest with the cover on for about 30 minutes.
  8. Taste and adjust seasoning by adding salt and pepper.


Serving ideas:

Serve with celeriac mash or rice and your choice of vegetables.

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