Tag Archives: Slow cooker

Braised Coconut Lemon Curry Pork, plus Mike’s Pork Loin Sandwich!

Mkay, before we get to the food, I just have to share this link.

Because Stephen Colbert is the ideal human being. It’s actually unfair that one person could be THIS PERFECT. After Daft Punk cancelled their interview at the last minute due to an MTV contract, Colbert replaced Daft Punk with something 2165318712 times better. Talk about an amazeballs recovery.

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Aaanywho, back to the food. When the same friend who linked me the carnitas recipe linked me this other pork recipe, I knew I had to try it. Problem was, I didn’t have a slow cooker. Also, Mike hates ginger (root, not people). So of course I had to bastardize the recipe. What fun are recipes you can’t play around with? This is pretty much the reason why I rarely bake. Whenever I bake, I can’t resist adding this and that, and before I know it, my muffin has turned into a rock-hard bread thing. But in this particular instance, messing around with the original recipe yielded amazing results.

Braised Coconut Lemon Curry Pork

Ingredients

– 600 g pork shoulder (you can also use belly, but I wouldn’t use a leaner cut than shoulder)

– 2 stalks lemongrass, crushed

– About a thumb-size chunk of ginger root, sliced thinly

– 4 cloves garlic, smashed

– 1 onion, sliced (actually, the onion turned out sooo delicious and soft next time I would put two in)

– 1 tbsp Thai green curry paste

– 1 can coconut milk (I used half a can here, but that turned out to be too little)

– 1 cup water (I didn’t add water here and there wasn’t as much broth/sauce as I would’ve liked)

– 1/2 a lemon, sliced into two

– Salt and pepper

Directions:

1. Preheat oven to 160 deg C (320 F). Put all of the ingredients except the coconut milk and pork into a pan.

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2. Season the pork with salt and pepper and slap ’em into the pot. I used sliced pork shoulder here because that was what we got at the market, but you could use a hunkachunk of shoulder instead.

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3. Pour the coconut milk and water over it. Cover and slide into oven for about 3 to 4 hours. Check on it every 45 min or so, basting the pork.

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004The pork is done when it becomes a challenge to lift it up without it breaking into little glops of deliciousness.

005I know this looks pale and super lame, but trust me when I say the flavor’s to die for. Also, I ate it with a spoon. It yielded to my spoon like the sweet, soft buttcheek of fat angel babies.

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SO tender. This is so totally a keeper. I can’t wait to make this for my family in Indo, actually!

Anyway, the other night, I was completely pooped after a wedding and the thought of cooking made me shrivel up like a sad, salted slug. So I sat back and let Mike putter about in the kitchen, and this was what he came up with:

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Erm, I have no idea what was in it other than. . . pork loin, cheddar, red cabbage, and shrooms. I finished that in under a minute and whined about there being so little of it. I’ll have to ask him for the recipe. It’s funny, he used to cook a lot more often, before I wedged myself between him and the stove and shoved him out of the kitchen. . . I guess I’m just a control freak like that. Who cooks in your house? Do you cook well with others, or do you prefer to have full control of the kitchen?

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