The Best Pork Tenderloin And Eggplant Recipes on Yummly | Italian Pork Skillet, One-pan Maple-dijon Apple Pork Loin, Pasta Caponata With Pork 1 cup (250 mL) thick part of coconut milk Add the eggplant and sauté until lightly browned and just beginning to soften 1/2 tsp (2 mL) sea salt 7 oz (200 g) pork shoulder blade, cut against the grain into long strips about 1 1/2 inches (4 cm) wide and 1/8 inch (3 mm) thick Which kind of pork chops are you looking for? Crispy Thai omelette “It was our special birthday tradition.”. Add eggplant and stir fry for 10-15 minutes or until golden. Kiin Trim the ends off each eggplant, then cut lengthwise into quarters. Step 2. Growing up in northern Thailand, red curry pork was chef Nuit Regular’s annual birthday wish. Stir fry for 2 minutes or until sauce has thicken slightly. 2/3 to 1 lb (300 to 450 g) chicken, pork or beef. 1 tsp (5 mL) sea salt Some Ingredients. 1 tbsp + 1 1/2 tsp (22 mL) Thai shrimp paste. Heat a small skillet over medium heat. Last updated Nov 16, 2020. Our cookbook of the week is Prepare the eggplant: In a medium bowl, stir together the water, lime juice and salt. In a medium bowl, combine the pork and the standard meat marinade. 1/2 cup (125 mL) bite-size pieces peeled butternut squash https://www.allrecipes.com/gallery/what-to-do-with-leftover-pork-roast Transfer to a plate using a slotted spoon. https://www.theguardian.com/.../2018/apr/07/yotam-ottolenghi-pork-recipes Transfer to a plate to cool. Glazed Pork Chops Stuffed Pork Chops Grilled Pork Chops Smothered Pork Chops Any Type of Pork Chops. Add oil and swirl to coat. Each year, her mother made it for her as a celebratory treat using the ingredients Regular had gathered earlier in the day. by chef Nuit Regular. 1 cup (250 mL) packed fresh Thai basil leaves you can get this at an asian market for less than $1/pound on a bad day. Prepare the eggplant: In a medium bowl, stir together the water, lime juice and salt. 1 tbsp (15 mL) thinly sliced galangal Add the chilies, Thai basil leaves, lime leaves and fish sauce. spicy and sour soup with shrimp and tom yum paste Use kitchen twine to hold the pork shoulder in its natural, plump shape. The pork should absorb all the marinade. Mix with your hands. Total Carbohydrate Trim off the stem ends from the eggplant. Heat wok over high heat until hot. Set aside. All rights reserved. Whacking low-hanging coconuts from trees, chopping away the husks and sipping the refreshing water trapped inside before spending hours squeezing the milk from the flesh — Regular kicked off every birthday the same way, in anticipation of the curry to come. 1 tbsp (15 mL) lime juice “Because instead of birthday cake, she made me red curry. Add to the bowl and soak to prevent the eggplant from turning brown. The use of coconut milk made it especially celebratory, Regular explains. Skim any fat and serve with your favorite pasta. Serve with steamed jasmine rice. i used pork shoulder in this dish because i couldn't find ground pork at albertson's. 2 fresh red spur chilies, cut crosswise into 1 1/2 inches (4 cm)-inch pieces For the pork shoulder: Remove the pork from the refrigerator at least 1 hour before cooking to allow it to come to room temperature. In a small bowl, stir together the coconut sugar and 1/2 cup of the curry sauce until the sugar is fully dissolved, then stir into the pot. well actually, they did have ground pork but it was a ridiculous $3/pound. Set aside. Photography copyright © 2020 by Michael Graydon and Nikole Herriott. Remove from the heat. In this recipe we will use only a few ingredients, the first is pork neck, of which I have six 1/2 inch slices (900 g), enough for four large portions. Add oil and swirl to coat. Trim the ends off each eggplant, then cut lengthwise into quarters. This search takes into account your taste preferences. 1 tbsp (15 mL) vegetable oil You’ll need to marinate the pork for at least 2 hours or overnight. I like to stir the meat in a clockwise motion to massage until all the liquid has been absorbed. Add the red curry paste, pork, and squash and stir to mix. Heat wok over high heat until hot. Steam 1 inch cubes of eggplant until tender. The pork should absorb all the marinade. Cover and refrigerate for at least 2 hours or overnight. “It wasn’t just my special birthday curry,” she writes. Tomorrow, we’ll feature an interview with the author. In a medium pot over high heat, heat the thick coconut milk until it bubbles thoroughly, 2 to 3 minutes. . 4 Thai, Indian or Chinese eggplants 1 tbsp (15 mL) coconut sugar Mix well and cook for another minute. Set aside. Reduce the heat to medium-low and cook, stirring often, for about 5 minutes. 1 cup (250 mL) water Add garlic and chilli to the wok and stir fry for 5 minutes. 1/4 tsp (1 mL) black cumin seeds 3 %, Thai Style Pork in Black Pepper [moo Pat Prik Thai Dam]. 1 teaspoon grated magrud lime zest Combine soy sauce, fish sauce, sugar and pepper in a small bowl. 1 tsp (5 mL) tapioca starch Trim fat from pork and brown on all sides in a dutch oven. 1 tbsp (15 mL) paprika I love eggplant and it is delicious in this easy recipe. Steamed Jasmine Rice (see recipe), for serving. 7 dried red spur chilies, seeded, cut into small pieces, soaked in warm water for 10 minutes until softened and squeezed dry Add mince a stir fry for 5 minutes or until brown. Using a stone mortar and pestle, grind the toasted spices to a fine powder. enough to marinate 2/3 to 1 lb (300 to 450 g) of meat, 1 tbsp (15 mL) coriander seeds Cover with a lid and reduce to a simmer. Add the thin coconut milk and continue to cook, stirring frequently, for 15 minutes. Because the climate of the north isn’t as conducive to coconut groves as the rest of the country, northern curries are typically spice-forward, without the addition of coconut milk.