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Tag Archive: pork

Roasted Pork and Pineapple Red Curry

September 5, 2015 Leave your thoughts Print this page

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So I’m a senior in high school. A SENIOR?! HUH?! It feels like just yesterday I was a pipsqueak freshman posting on yestoyummy.tumblr.com (my prehistoric blog), getting excited about not being the youngest in the school anymore. And now I’m the oldest and I drive myself to school and I’m applying to college and what how did this all happen again?!

Back in eighth and ninth grade, I used to think that I wouldn’t change in high school. And while my favorite color is still the same (purple) and I still want to study the same thing (health in the context of food and nutrition), I’ve realized lately that I’ve actually changed…a lot.

I see the world in a different way: more calmly, more graciously, more like a centered adult as opposed to an anxious teenager. My best friends now aren’t the exact same crew I rolled with at age fourteen. I have new passions, like yoga, and I’m starting to think I might want to double major in English because I love to write. I spent a month in a foreign country with someone I’ve never met before, worked on a farm for a summer, survived and loved AP Chemistry, got a stuffed jackalope (actually two), recited my first slam poem, went on my first road trip alone…

Gosh, I know I’m still Abby in there, but I do feel different. And that’s only natural.

Everyone keeps telling me that life keeps on going faster and faster from here. That’s a little terrifying but also exciting I suppose. Honestly, I’m trying to hold onto the present moment before it all slips between my fingers and I’m walking across a field with a diploma in my hand.

Curry anyone?

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I think curry is the perfect savor-the-moment food. Yes, it takes a while to prepare, but when you sit down to eat it, you truly enjoy the complexity of all of those flavors you so carefully put together.

I was inspired to make this by a Thai restaurant near my house where my good friend Chloe and I frequent when we get the chance. They have this AMAZING curry with crispy duck and pineapple, and it’s super spicy and finger-licking delicious.

To put my own spin on our usual favorite, I decided to use pork shoulder, which has a nice balance between meat and fat to keep it flavorful without biting into pure grease. I also boiled the meat to make it as tender as possible, then roasted it for a bonus crunch. The pork alone is insanely good, but in the curry it’s the BOMB.

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I’m warning you now: there are a LOT of ingredients in the curry, but really, it’s not too difficult to make. Basically all you’re doing is throwing a bunch of stuff in a pot. I think you can do that.

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I also fell in love with cilantro for some reason this summer so I put a boatload of the green stuff in my personal curry. If you aren’t a fan, feel free to scale it back or remove it altogether. I won’t judge you. Promise.

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Get ready to have your tastebuds blown out of the water.

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Roasted Pork and Pineapple Red Curry

Ingredients

Prep Time 15 min
Cooking Time 2 hr 15 min
Total Time 2 hr 30 min
Yield 6-8 servings

3 lb of boneless pork shoulder, cut into approx 1 1/2-inch cubes

4 cloves of garlic (whole) + 2 cloves of garlic, crushed

1 tablespoon of salt + more to taste

1-2 tablespoons of coconut oil

2 red onions, chopped roughly

8 ounces of mushrooms, sliced

2 bell peppers, seeded and chopped roughly

1 large tomato, chopped roughly

1 cup of pineapple chunks (or more if you’d like)

2 teaspoons of ginger, minced

3-4 tablespoons of red curry paste

1 tablespoon of honey

2 tablespoons of tomato paste

1 14-ounce can of full-fat coconut milk

1 cup of water or broth

1/2-1 cup of cilantro, roughly chopped (I love cilantro so I put a bunch in)

Directions

Put the pork cubes in a huge pot and add the whole garlic cloves, tablespoon of salt, and a whole bunch of water. Bring everything to a boil and then reduce to a simmer, and let the pork cook until fork-tender, abut an hour and a half.

Once the pork is tender, remove it from the pot and pat it dry with paper towels. Preheat the oven to 425 degrees and lightly grease a baking sheet. Place the pork cubes on the baking sheet, sprinkle them with salt, and roast until crispy, about 15 to 20 minutes. Set aside.

Heat up the coconut oil in a large, deep pot over medium heat. Add the red onions and saute until beginning to become translucent, about 5 minutes, then add the mushrooms and peppers and saute for 3 minutes longer. Add the chopped tomato and pineapple and cook for another minute.

Scoop in the crushed garlic, minced ginger, red curry paste, honey, and tomato paste and stir well to completely cover the vegetables and pineapple. Sprinkle with salt and add the coconut milk and water and bring to a boil.

Once bubbling, reduce the heat to low, add the roasted pork chunks, and cover the pot with a lid. Cook until the sauce thickens slightly, about 15 to 20 minutes, then taste and add more salt/honey/curry paste as necessary. Right before eating, stir in the cilantro and garnish the top with some extra leaves. Serve hot over rice.


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What is your favorite spicy food? Leave me a comment here or on Facebook and let me know! 🙂


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Roasted Pork and Pineapple Red Curry

September 5, 2015 Print this page

Want a spicy, vibrant dish to impress your friends and family? Look no further than this delicious curry. Yes, the ingredient list is long but it is SO worth it. Serve over brown or jasmine rice for a truly awesome meal.

Ingredients

Prep Time 15 min
Cooking Time 2 hr 15 min
Total Time 2 hr 30 min
Yield 6-8 servings

3 lb of boneless pork shoulder, cut into approx 1 1/2-inch cubes

4 cloves of garlic (whole) + 2 cloves of garlic, crushed

1 tablespoon of salt + more to taste

1-2 tablespoons of coconut oil

2 red onions, chopped roughly

8 ounces of mushrooms, sliced

2 bell peppers, seeded and chopped roughly

1 large tomato, chopped roughly

1 cup of pineapple chunks (or more if you’d like)

2 teaspoons of ginger, minced

3-4 tablespoons of red curry paste

1 tablespoon of honey

2 tablespoons of tomato paste

1 14-ounce can of full-fat coconut milk

1 cup of water or broth

1/2-1 cup of cilantro, roughly chopped (I love cilantro so I put a bunch in)

Directions

Put the pork cubes in a huge pot and add the whole garlic cloves, tablespoon of salt, and a whole bunch of water. Bring everything to a boil and then reduce to a simmer, and let the pork cook until fork-tender, abut an hour and a half.

Once the pork is tender, remove it from the pot and pat it dry with paper towels. Preheat the oven to 425 degrees and lightly grease a baking sheet. Place the pork cubes on the baking sheet, sprinkle them with salt, and roast until crispy, about 15 to 20 minutes. Set aside.

Heat up the coconut oil in a large, deep pot over medium heat. Add the red onions and saute until beginning to become translucent, about 5 minutes, then add the mushrooms and peppers and saute for 3 minutes longer. Add the chopped tomato and pineapple and cook for another minute.

Scoop in the crushed garlic, minced ginger, red curry paste, honey, and tomato paste and stir well to completely cover the vegetables and pineapple. Sprinkle with salt and add the coconut milk and water and bring to a boil.

Once bubbling, reduce the heat to low, add the roasted pork chunks, and cover the pot with a lid. Cook until the sauce thickens slightly, about 15 to 20 minutes, then taste and add more salt/honey/curry paste as necessary. Right before eating, stir in the cilantro and garnish the top with some extra leaves. Serve hot over rice.


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Easiest Roast Pork Ever

January 17, 2014 Leave your thoughts Print this page

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As I’ve mentioned before, a lot of the problem with supermarket pork is that it’s dry and flavorless; it’s not very appealing to look at, either! The problem is that all of the fed has been bred out of the pigs as a reaction to America’s (false) fear of saturated fat, leaving us with a rather unpleasant final product.

I wasn’t much of a fan of pork when I was younger. Sure, I ate pork chops, but they weren’t exactly my favorite dinner. My dad’s barbecue ribs were a special treat, something I only had a few times every summer. I longed for that juiciness provided by the fat and slow-cooking.

When I initially started my health-food journey, I stayed away from pork almost completely: if it had a lot of fat, I refused to eat it or cook it. Once in a while, I’d roast a pork tenderloin or braise it to make “pulled” pork, but it was a rare occasion. In my (uneducated) eyes, pork was neither appealing nor healthy, so why bother eating it?

One day, I was watching “The Best Thing I Ever Made,” and John Besh was making a whole roasted pork shoulder with garlic and rosemary. As I downed my daily tofu (yes, I used to eat tofu for breakfast), I thought, “Hmm, why not give that a try?” I had never seen a pork shoulder at the supermarket, though, so I went looking online for a butcher in my area. Almost immediately, I stumbled upon Craft Butchery, and decided to go with my dad and visit.

It was an epiphany. When I tasted their pork, I was blown away: was this the same animal I had been eating all of my life?! It was flavorful, tender, and moist, even with the limited seasonings I used. I loved taking a little nibble of the crackling on top and eating cold leftovers for lunch, too. This thus began my love-affair with pork.

Over the course of the past year, I’ve cooked with almost the entire hog. I’ve braised pig cheeks with aromatic vegetables and honey. I’ve roasted a whole ham and made delicious stock with the bone. I’ve slow-cooked shanks and hocks with dried fruit, quickly seared huge chops so they’re brown on the outside and still the slightest pink on the inside. I’ve made spare ribs and pork bellies, scallopinins and loins, sirloin roasts and tails. Out of all of the cuts, though, my favorite is by far the shoulder, otherwise known as the Boston Butt.

A perfect combination of fat and meat, the shoulder is excellent for both braising and slow-roasting. Cut into cubes, it also makes for a wonderful stew meat or base for homemade pork burgers. You can dress it up with fancy spices and herbs all you’d like, but my preferred preparation only requires two ingredients: pork and salt.

That’s it.

You’d have to be a chimpanzee to screw this recipe up. It takes some time but requires almost no effort, and depending on how big your shoulder is, you’ll have leftovers for days. When I know I’ll have a busy afternoon, this is my go-to meat. I usually prepare it with roasted potatoes or sweet potatoes and a sauteed green, but you can serve it with almost anything and it’ll taste incredible.

I based this recipe on one from Nom Nom Paleo and one from The Clothes Make the Girl. Michelle and Mel are two of my biggest foodie idols, so credit goes out to them!  

Your journey to the easiest (and most delicious) pork ever begins the night before your desired eating time.

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Place your pork shoulder into a slow cooker. Mine was 3 1/2 pounds, but I’ve made ones as big as 5 pounds before. Use whatever size is best for you and your family.

Next, rub the meat with salt. I used a little more than 2 teaspoons for my pork shoulder, but figure about 1 teaspoon for every 1 1/2 pounds you use. THIS IS NO EXACT SCIENCE. Just make sure the pork is completely rubbed, and use more salt than you think you’ll need. A lot of “healthy” slow-cooker recipes skimp on salt and often wind up having very little flavor. This is because as the meat cooks, it releases a lot of water, and those flavors are diluted by all of the excess liquid. It may sound like salt city, but I promise, it won’t be like eating a bite of the ocean or drinking pure soy sauce.

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Put the lid on the slow cooker and put on low for 12 to 16 hours. Again, THIS IS NO EXACT SCIENCE. The bigger the roast, the longer it’ll need. I cooked mine for 14 hours, but I’ve cooked similar-sized pork shoulders for as few as 12 and as many as 16. Your pork is done when it’s very tender and it appears cooked on the outside.

Halfway through the cooking, you can take the pork out of the pot and pour off the accumulated liquid, if you like. This will lead to more of a “crust” on the outside. However, it’s not really necessary, so do it only if you have the time.

When the time has elapsed, your slow-cooker should automatically go to the “warm” setting, at which you can leave the cooked pork roast until dinner time. If you have an older model, make sure you switch it to “warm” or your pork will be sitting at room temperature for HOURS!

When you’re ready to eat, take off the strings of your pork roast (if they had them to begin with) and peel off the fat cap with a knife or tongs. You really don’t want to eat it, so discard it immediately. Shred the remaining pork with two forks and serve immediately.

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Before storing your leftovers, I highly recommend straining the remaining pork in a sieve. This will prevent a layer of fat from accumulating at the bottom of the container in the fridge, which is a PAIN to clean.

Looking for some ideas to revamp your leftovers? Here are a few to get you started:

  • Pork wraps in big lettuce leaves/nori with slices of avocado, bell pepper, and fresh mango
  • Pork hash with sauteed shredded potatoes or another root vegetable
  • Pork stirred into cauliflower rice with onions, carrots, garlic, ginger, and coconut aminos/organic tamari
  • Pork “sandwiches” on two large sweet potato rounds with spicy greens (arugula or frisee) and homemade barbecue sauce or dijon mustard

What is your favorite cut of pork? Leave me a comment here or on Facebook and let me know!


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Easiest Roast Pork Ever

January 17, 2014 Print this page

You’d have to be a chimpanzee to screw this recipe up. It takes some time but requires almost no effort, and depending on how big your shoulder is, you’ll have leftovers for days. I usually prepare it with roasted potatoes or sweet potatoes and a sauteed green, but you can serve it with almost anything and it’ll taste incredible.

Ingredients

Prep Time
Cooking Time 12-16 hr
Total Time 12-16 hr
Yield 6-8 servings

1 boneless pork shoulder (3 1/2 to 5 lb, or larger, if you’d like)

2 teaspoons – 1 tablespoon of salt

Directions

Place your pork shoulder into a slow cooker.

Next, rub the meat with salt. I used a little more than 2 teaspoons for my pork shoulder, but figure about 1 teaspoon for every 1 1/2 pounds you use. THIS IS NO EXACT SCIENCE. Just make sure the pork is completely rubbed, and use more salt than you think you’ll need.

Put the lid on the slow cooker and put on low for 12 to 16 hours. Again, THIS IS NO EXACT SCIENCE. The bigger the roast, the longer it’ll need. Your pork is done when it’s very tender and it appears cooked on the outside.

Halfway through the cooking, you can take the pork out of the pot and pour off the accumulated liquid, if you like. This will lead to more of a “crust” on the outside. However, it’s not really necessary, so do it only if you have the time.

When the time has elapsed, your slow-cooker should automatically go to the “warm” setting, at which you can leave the cooked pork roast until dinner time.

When you’re ready to eat, take off the strings of your pork roast (if they had them to begin with) and peel off the fat cap with a knife or tongs. You really don’t want to eat it, so discard it immediately. Shred the remaining pork with two forks and serve immediately.


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Bolognese Sauce

November 5, 2013 Print this page

One of my fall and winter dinner staples. Serve over spaghetti squash or a roasted vegetable puree.

Ingredients

Prep Time 10 min
Cooking Time 1 hr 15 min
Total Time 1 hr 25 min
Yield 6-8 servings

2 tablespoons of ghee, butter, or coconut oil

2 chopped onions

3 chopped carrots

3 chopped celery stalks

A pinch of salt

4 cloves of minced garlic

1 tablespoon of dried oregano

1 tablespoon of dried basil

1/4 lb sliced and diced speck (can be substituted with prosciutto or bacon)

1 lb ground pork

1 lb ground veal (can be substituted with beef)

3/4 cup of red wine

3/4 cup of coconut milk

12 ounces of tomato paste

3 bay leaves

 

Directions

In a large pot or dutch oven, melt the ghee, butter, or coconut oil over medium-high heat. Once the oil is glistening, add the onions, carrots, and celery stalks. Sprinkle with a pinch of salt, then saute until translucent and beginning to soften, about 7 to 8 minutes. It the veggies start browning, turn the heat down and add a little more salt so they’ll release some more water.

To the softened veggies, add the minced garlic, dried oregano, and dried basil, and saute for one or two minutes longer. Then, add in the sliced and diced speck.

After the speck has been hanging out with the veggies for a few minutes, crumble in the ground pork and ground veal. Saute until the meat is no longer pink, about 5 minutes, then add in the red wine, coconut milk,  tomato paste, and bay leaves.

Stir to combine, bring to a boil, and turn the heat down to low. Let cook with the lid on until thickened, about an hour. After the hour mark, reduce the heat to a simmer and let cook until you’re ready to serve over spaghetti squash or roasted root vegetable puree.


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