Butter Pork

On the stove

1. In a bowl, combine the pork, yogurt, garlic, ginger, garam masala, turmeric and paprika. Season with salt and pepper. Refrigerate for 30 minutes to 8 hours.
2. In a saucepan over medium heat, melt the butter and soften the onion until slightly golden. Add the tomato paste and hot pepper. Continue cooking for approximately 2 minutes while stirring. Add the marinated pork, broth, honey and cardamom. Stir and bring to a boil. Cover and simmer gently for about 5 minutes.
3. Add the cream and continue cooking uncovered until the sauce thickens, about 10 minutes. Season to taste. Serve with steamed basmati rice and top with cilantro.

Slow cooker

1. Combine all the ingredients except the cream in the slow cooker.
2. Cover and cook on high for 4 hours or on low for 6 hours.
3. In a small saucepan, reduce the cream to half and add to the slow cooker.
4. Stir to combine and season to taste.

Pressure cooker

1. If using a pressure cooker, you can choose a tougher cut of meat. The meat will become tenderer once cooked (cubed pork steaks, for example).
2. Follow the same preparation until step 2. Remove from the heat, stir to combine and close the lid on the pressure cooker. Set to “Meat.”
3. Bring under pressure over medium-high heat. Reduce the heat to medium-low and cook for 20 minutes.
4. Remove from the heat and release the steam. Remove the lid and add the cream. Bring to a boil and let simmer for 3 minutes. Season to taste.