Asian, Indian, Savory, Stew

Coconut Pork Curry

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This is an amazing recipe!! Originally written in 2010, in Food and Wine magazine, I did not have the means to make the recipe till 2016.  I had bookmarked the recipe for 5 years and was waiting to have a kitchen of my own to make it. In 2016, my mother came to visit during the summer, and this was the perfect meal to make for her!  Unlike, my father, she grew up eating pork, so she really appreciated it.  I was intrigued by this recipe, it looked like a cross between an Indian and Thai dish.  Anyway, I made it and it was super hit!  In fact, my mother said that it tasted like a “curry” her mother used to make–what a compliment and what a food memory!  You can find the original recipe here.  I would strongly recommend following the recipe, word for word!  With that said, during the current pandemic,  I did not find pork shoulder, so I had to (with great trepidation) substitute with pork tenderloin.  Thankfully, after cooking for four hours, the meat did become soft and fork-tender.  I also never cook this in a slow-cooker; I love making it in my large dutch oven.  I also add a good amount of additional spices, mostly because it suits our palette.  Here is my tweaked version.

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Ingredients:

2 tablespoons vegetable oil

4 pounds boneless pork shoulder, cut into 2-inch pieces

Salt and freshly ground pepper

1 large onion, chopped

3 garlic cloves, minced

3 tablespoons minced fresh ginger

1 tablespoon mild curry powder

1 tablespoon ground cumin

1 tablespoon of ground coriander

1/2 tablespoon of chili powder

1/2 tablespoon of sweet paprika

1/2 teaspoon ground turmeric

One 14-ounce can diced tomatoes

1 cup unsweetened coconut milk

3 cups chicken stock or low-sodium broth

1/2 tsp of garam masala at the end

a bunch of chopped cilantro and sliced scallions, for stirring into the curry at the very end.

Method:

In a large skillet, heat the oil. Season the pork with salt and pepper.  Brown the pork in batched and set aside.

Once the pork is done, add the onion, garlic, ginger, curry, cumin, coriander, chili powder, paprika, and turmeric and cook over low heat, stirring, until fragrant and the onion is softened about 5 minutes.

Add the tomatoes and their juices and coconut milk and scrape the bottom of the pan, lifting all the delicious brown bits from the bottom.

Return the pork to the pot, add the stock, cover, and cook on medium-high for 4 hours.

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At the 2 hour mark, I like to taste and the stew and adjust for salt and heat, mostly the heat—our household like a spicy stew.  Notice how the light creamy color is turning into a rich, dark stew–yum!

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Towards the end of the cooking process, add a bunch of chopped cilantro and scallions to the stew, stir and cook for another 15-20 minutes and remove from heat.

 

Serve with steamed rice or, our favorite, naan

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Classics, Dinner, Meat, Quick Dinner

Rosemary Pork Chops with Shallots and Mushrooms

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The inspiration for this dish comse from the classic Yeager Schnitzel.  Our favorite German Restaurant servers it with a rich mushroom sauce.  This is my light version which can be easily whipped up for weeknight dinner.

Ingredients:

Boneless Pork chops

1 Tbsp of dry rosemary

1 shallots, slices

8 oz baby bella mushrooms, slices

2 tsp of flour

1/2 Tbsp of Worcestershire sauce

1/2 cup chicken stock

1 Tbsp of olive oil

salt and pepper to taste

Method:

Heat oil in a caste iron skillet.

Season porch chop with rosemary, salt and pepper.

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Sear the pork chops in a medium high skillet, on both sides, till golden brown.

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Remove seared chops and add shallots and mushrooms to the same skillet.

Saute till golden and add salt, pepper, Worcestershire sauce and flour.  Cook for another 2-3 mins.  The mixture will look very dry and will stick together.

Stirring continuously, add the chicken stock and the pork chops.

Simmer on medium low till pork 160 F at the center.  Remove chops and continue to thicken the sauce to your liking.

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Serve the chops with a generous smothering of the mushroom sauce.  Sauteed green beans are a wonderful side with this dish !

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Asian, Quick Dinner

PORK ZOODLE “LO MEIN”

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This faux lo mein dish is made with zoodles (zucchini
noodles) in place of noodles and the results are DELISH (and bonus under 300 calories)! Each bowl is loaded with chicken and vegetables in a savory sauce. If you want to make this meatless, tofu would also be great in this dish. Start to finish this takes about 20 minutes to make… quicker than waiting for your take-out to get delivered!

To make the zoodles you can use a vegetable spiralizer.

Since zucchini releases a lot of water as it
cooks, I use it to my advantage and purposely leave the sauce a little
thick. Once the noodles cook and release their liquid (I only cook them 2
minutes TOPS) the liquid from the zucchini thins the sauce and it comes out perfect.

Ingredients:

For the sauce:

  • 1/2 cup reduced sodium chicken broth*
  • 1 tbsp reduced sodium soy sauce (use tamari for gluten free*)
  • 1 tbsp oyster sauce*
  • 1/2 tbsp rice wine
  • 1 tbsp cornstarch

For the zoodles:

  • 4 medium zucchini, ends trimmed
  • 4 pork medallions cut into strips
  • kosher salt, to taste
  • 2 tsp grapeseed or canola oil, divided
  • 3/4 cup sliced bok choy
  • 1/2 cup sliced mushrooms such as shiitake
  • 1 can of baby corn and water chestnut
  • 1/2 tbsp grated fresh ginger
  • 2 garlic cloves, chopped

Directions:

For the sauce – in a medium bowl, combine the chicken broth, soy sauce,
oyster sauce, rice wine and 2 tablespoons of water. Whisk in the
cornstarch until smooth.

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Using a spiralizer fitted with a shredder blade, or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

Season pork with salt. Heat a large nonstick wok over high heat. When very hot, add 1 tsp of the oil and the pork. Cook until browned on both sides and opaque throughout, 2 to 3 minutes. Set aside.

Add the remaining oil, bok choy, mushroom, babycorn and waterchestnut, ginger and garlic. Cook until crisp tender, 2 to 3 minutes. Set aside with the chicken.

Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.

Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, 2 minutes.

Add the pork and vegetables to combine, then divide between two serving bowls.

 

Dinner, Meat, Stew

Pork and Butternut Squash Stew

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-12F.  Yup ! That has been the weather for the last few days.  Bitter, arctic, bone chilling cold.  The only fix is a piping hot bowl of stew. Stews may sound daunting but they really are not.  Just a few ingredients, a crock pot and a cold weekend afternoon–that really is all you need to make this stew and trust me, it is good for you and it will give your sunday chicken roast a run for its feathers !  So here we go !

Ingredients:

1 lb ground pork

5 cups cubed butternut squash

2 yellow onions, chopped

2 tsp of minced garlic

1, 14 oz can of diced tomatoes

1 chicken stock cube or 1, 14 oz can of chicken stock

1 tbsp of dried sage and rosemary

1/2 tbsp of red pepper flakes

A dash of nutmeg

Salt and pepper to taste

2, Fresh springs of thyme

1 bay leaf

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Method:

In a pan, saute pork with all the spices, herbs (except the thyme and bay leaf) and onions till pork is browned and onions are golden.

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In a crock pot, transfer the pork and onions.  Add the squash, tomatoes, chicken cube and two sprigs of fresh thyme and 1 bay leaf.

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Top the pot with water just to cover everything–you will have to adjust this if you are using chicken stock.

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Cook on high for 4.5 hrs, leaving the cover off for the last 1 hr to thicken the stew–make sure to taste the seasonings and stir the stew every now and again.

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Serve hot with rice, cornbread, or some crusty dinner rolls !

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