8.25.2011

FNF - slow roasted pork with coconut curry and fresh slasa



Food Network Friday

This month's Food Network Friday, hosted by Tamasin Noyes of Vegan Appetite, American Vegan Kitchen, Grills Gone Vegan (soon) and another surprise coming up next post, is Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice.  Try saying that ten times!

Once you read over the recipe, you will note that at the end the disclaimer tells us that this is a restaurant recipe that has been readjusted to the home cook and that they take no responsibility for the quantities specified in said recipe, so don't blame them. Seven pounds of pork butt and 50 ounces of coconut milk sent up red flags. Nevertheless, I persevered and calculated how much TVP I would need to substitute said pork butt. Why anyone would want to cook the rear of anyone else is beyond me. Anyway, according to my Dixie Diners' instructions, 1 pound of Chicken (Not!) makes 3.5 pounds of meat. Not pig, I know, but neither is it chicken. Therefore, I would need 2 pounds of TVP to replace the 7 pounds of meat. Adjust for fat, and perhaps we are talking 5 pounds of meat. Maybe less.

In any case, to make the same amount of protein that the recipe calls for, I wound have needed to cook EIGHT cups of dry TVP. First off, we are not feeding an army or extended family overstaying their welcome, second, the cost would be outlandish. No thanks. I used 3 cups of Dixie's Chicken(Not!) to rehydrate to 2 pounds of the equivalent in meat. This amount was more reasonable for a family of five.

The funny thing is, I did use the 50 ounces of coconut milk because the recipe didn't cut the milk with any broth or water and I didn't want to lose any 'authenticity.' I didn't even cut the massive 1/4c of sesame oil it called for. I have hardly ever used more than a tablespoon of the stuff since it is so strong. Now that I have been your tester, you may very securely lessen the overage. It is intense. 

After rehydrating the TVP, I ripped each individual 2" piece apart by hand, to mimic the pulling. I braised, as suggested, the pieces in the 50 ounces (about 4 cans) of coconut milk, used a massive amount of curry paste (around 2/3 cup) and did not balk at the 5 tablespoons of minced garlic. The ginger is where I drew the line and took only a 2 inch piece and sliced it thick. I have my limits.

I braised the stuff for 2 hours, during which time the TVP softened considerably, the sauce thickened and the flavors were great. 

As for reviews from the family, they were mixed:
"I don't like coconut. I'm not hungry"
"This tastes just like Panang."
"I don't like this."
"This is nothing like Panang, except that they both have coconut milk."
"Boys, don't fight!" (Directed at Dad and Son by Mom.)

Now is where the recipe gets interesting! 
On top of all this, make a fresh jalapeno salsa (huh?) and roll it all up in a corn tortilla. Did we detour to Mexico? Sound like one of those challenges on the Next Food Network Star where they had to fuse the foods of two ethnicities that had gone very wrong? ... it could have been, but strangely... it was...good. Maybe all the coconut fumes got to me, but if you wrap it all up in the tortilla, it is bueno.

(Before I forget, that salsa was enough to feed a restaurant!)


Cost Breakdown:

TVP: $3
coconut milk: $7
seasonings and spices: $3
curry paste: $1
ginger, garlic, fermented beans, sesame oil: $2
cilantro, peppers, onion: $2
tomatoes: free (garden)
rice, tortillas: $2
Total to feed five people? 
$20:00




VEG-Aside: 
We have moved! In blog, in life, in location, in most everything! 

Over the past month our family has moved to a new house and as anyone who has ever moved before knows that, it, well, sucks, ...as good as it is. It is like Spring cleaning, but you have no choice. It is amazing how much stuff accumulates in less than a few years. If you don't move much, I encourage you to purge every Spring and Fall - great times to clean your house and yourself.

The new (home)school year is starting and I have two teens in college! They are very excited - one is taking Japanese and the other Japanese and English. They are 14 and 16 respectively. Yes, I am proud of them, but it is important for everyone to know that your high schooler can take college credit courses - don't make them wait if they don't have to; it is a wonderful, encouraging and self-satisfying reaffirmation of themselves. Great confidence booster!

The blog has had a face-lift because I want to emphasize that there is a new turn of events. I have noticed my lack of drive, lack of time and lack of direction over the past few months. There are many recipes I want to put out here, especially my revised seitan recipes. Overall, a new time for it all. 

Since my kids have adopted a college, it is my turn to Adopt A College as well, and you should too! I will be leafleting while they are in class and hope that you will jump on the college-train, too~ if you would like to join me, just email me.

See you next post -when I will be unveiling new secrets~

4 comments:

  1. It's nice to have you back. Moving can be such a major drain, and one needs some time to recharge and renew after all that.
    Looking forward to all the new stuff, and the secrets.
    Your blog is truly inspiring, and as you know, I find your recipes to be outstanding. Cheers!

    ReplyDelete
  2. As usual, you are too sweet! Thanks sincerely for the support and the vote of confidence. Much appreciated!!

    ReplyDelete
  3. At it's best, moving is a hassle! Glad you're working your way back into 'normal'. Love that you used TVP in here! We all used different proteins. How cool is that?

    ReplyDelete
  4. Very cool, Tami! More variety can only be better.

    ReplyDelete