Wednesday, April 3, 2013

Boneless Pork Cooked with Toasted Coconut in Coconut Milk

There are few things in this world that aren't made better with a bit of coconut milk. Add in a kick of heat and some tangy lime and cilantro in the background and you have a delicious dish. If pork isn't your thing, the author also suggests making this with just about any other meat or poultry you desire. I don't see how you could go wrong.

One year ago: Spicy Greens Salad
Two years ago: A Perfect Weekend Breakfast (seriously!)
Three years ago: Roasted Acorn Squash and Gorgonzola Pizza

Boneless Pork Cooked with Toasted Coconut in Coconut Milk (from 660 Curries)

juice of 1 medium lime
1/2 cup firmly packed cilantro
4 medium cloves garlic
4 lengthwise slices garlic (2"x1"x"1/8")
2 fresh green chiles, stems removed
1 1/4 lb boneless pork loin chops, cut into 1" cubes
4 tbsp canola oil
1 small red onion, cut in half and thinly sliced
2 dried red chiles, stems removed
1/2 cup shredded dried unsweetened coconut
1 1/2 tsp coarse salt
1 cup unsweetened coconut milk
1 tsp Usha Raikar's garam masala

1. Pour lime juice into blender and then add cilantro, garlic, ginger, and fresh chiles. Puree.
2. Transfer paste to a medium bowl. Add pork cubes and toss. Refrigerate covered for 30 minutes - 2 hours.
3. Meanwhile, heat 2 tbsp oil in large skillet over medium-high heat. Add onion and dried chiles and stir-fry until light honey brown, 5 - 8 minutes.
4. Stir in coconut and stir-fry until toasty brown, 1 minute.
5. Transfer mixture to blender. Add salt and 1/2 cup water. Puree.
6. Heat remaining 2 tbsp in same skillet over medium-high heat. Add pork with marinade and cook, stirring, until meat is seared, 10 minutes.
7. Add onion-coconut paste to skillet. Pour 1/2 cup water into blender to wash out and add to skillet. Bring curry to a boil, reduce heat to medium-low, cover, and cook until meat is tender, 45 - 50 minutes.
8. Stir in coconut milk and garam masala. Raise heat to medium-high and simmer uncovered until sauce thickens, 5 - 7 minutes. Serve.

Usha Raikar's garam masala
1/2 cup dried red Thai or cayenne chiles, stems removed
4 dried bay leaves
2 tbsp coriander seeds
1 tbsp white poppy seeds
1 tbsp black peppercorns
1 tsp cumin seeds
1 tsp black cumin seeds
1 tsp black or yellow mustard seeds
6 green or white cardamom pods
2 whole star anise
2 black cardamom pods
2 cinnamon sticks, broken into smaller pieces
5 blades mace
1 tsp canola oil
1/2 tsp ground asafetida

1. Combine everything but asafetida in medium bowl and toss to coat with oil.
2. Preheat a medium skillet over medium-high heat. Add mixture and roast until chiles black and mixture is aromatic, 3 - 4 minutes.
3. Transfer to a plate to cool.
4. Grind in a coffee grinder (you may need to do this is batches).
5. Stir in asafetida.

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