Thai Red Pork Curry

 

Thai Red Pork Curry

Servings: 4 Servings

 

Ingredients

·         1 each pork tenderloin roast cut into thin bite-sized strips

·         4 each garlic cloves minced

·         1 tbsp fresh galangal minced (substitution = 1 tbsp. ginger)

·         1 tsp cinnamon ground

·         1/4 tsp cloves ground

·         1/4 cup fresh red curry paste (substitution = 2 tbsp store bought)

·         2 tbsp coconut oil

·         1 large japanese eggplant cut into cubes

·         1 small red bell pepper seeded and diced

·         1 1/2 cup unsweetened coconut milk

·         16 leaves thai basil hand torn (substitution = regular basil)

·         salt and pepper to taste

Instructions

1.                   In a large bowl, mix together your pork, garlic, galangal, cinnamon, cloves, curry paste and a bit of salt and pepper. Set aside.

2.                   Heat your largest sauté pan (or wok, if you have one!) over high heat. When the pan is hot, add your coconut oil and swirl around to coat the pan. Immediately add your red pepper peppers with a bit of salt and pepper. Sauté for about 1 minute.

3.                   Add your eggplant to the pan and season with a bit of salt and pepper. Toss the two ingredients together, then let the mixture sit on the high heat and "sear" for a minute or two. Flip it around and let sit for one more minute.

4.                   Sort of slide all the ingredients to one side of the pan, so about 2/3rds of the pan is totally empty. Evenly sprinkle your pork in this area and allow it to sear for about 1 minute. Toss the whole pan together and allow the ingredients to cook, sear and pick up some color (caramelize, or "turn brown") from the heat of the pan. This whole process is hot, fast and smoky, while being fun and smelling AMAZING.

5.                   After about 2 minutes, add your coconut milk. The mixture SHOULD immediately boil rapidly. Turn the heat to medium-low and allow to simmer for about 4 to 8 minutes. The mixture should thicken, like a stew. Toss in the fresh thai basil, at the last moment. Taste and season with a bit of salt and pepper.

 

Note: I used sliced onions instead of eggplant since that is what I had, it was great. I also simmered it for 14mins.

Italian Pot Roast

 

Italian Pot Roast

PREP TIME10 mins

COOK TIME4 hrs

TOTAL TIME4 hrs 10 mins

SERVINGS8 servings

Ingredients

• 3 1/2 to 4 pound rump or chuck beef roast

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 1/4 cup extra virgin olive oil

• 1 large carrot, diced (about 1 cup)

• 1 large rib celery, diced (about 1 cup)

• 1 medium red onion, diced (1 to 1 1/2 cups)

• 2 cloves garlic, finely minced

• 2 tablespoons chopped fresh flat-leaf parsley

• 1 bay leaf

• 1 tablespoon finely chopped fresh sage

• 1-2 cups beef broth

• 1 (28-ounce) can Italian plum tomatoes, put through a food mill to remove the seeds

Method

1. Sear the roast:

   Trim some of the fat from the meat. Pat dry with paper towels. Season generously with the salt and pepper. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat.

   When the oil is hot, shimmering but not smoking, add the roast and cook, turning it a few times, until it is nicely browned on all sides, 10-12 minutes.

   Transfer the meat to a platter.

2. Add vegetables:

   Reduce the heat to medium. Add the carrot, celery, and onion. Cook, stirring occasionally until the vegetables are golden brown and begin to stick to the bottom of the pan, 10-12 minutes.

   Add the garlic, parsley, and sage, and stir until the herbs are lightly colored and fragrant, about 1 minute.

3. Deglaze the pan with broth, return meat to the pan:

   Add 1 cup of the broth and stir quickly, lifting up the richly browned caramelized vegetables that stick to the bottom of the pan.

   When the wine is almost all evaporated and thickly coats the vegetables, return the meat to the pan and turn it over a few times to coat it with the savory base.

4. Add remaining ingredients, simmer until tender:

   Raise the heat to high, adding the remaining broth, the bay leaf, and the tomatoes, and bring to a boil. Cover the pot, reduce the heat to low, and simmer, turning and basting the meat every half hour or so, until the meat is very tender and flakes away when pierced with a fork, 3-4 hours.

5. Turn off the heat and let the roast sit in its juices for an hour:

   (You can also put the pot into a 300°F oven and turn the roast every hour.)

6. Remove meat, reduce sauce:

   Remove the meat from the pot and place it on a cutting board, covered loosely with aluminum foil. If the sauce is too thin, bring it to a fast boil and reduce it until it has a medium-thick consistency. Taste and adjust seasoning.

7. Cut the meat into thick slices:

   (it will probably fall apart), and place on warm serving dishes. Spoon the sauce over the meat and serve hot. Serve with rice, mashed potatoes, or polenta.

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