Take a stroll down a different path. Skip traditional dull Winter recipes…
Spice up tonight with Vietnamese Sweet Coconut Pork. One of the pretty blends I bought on my recent foray to Savory Spice Shop at Alderwood, is an enticing Vietnamese Sweet Lemon Curry. Joy in a jar!!
Turmeric, lemongrass, cumin, black pepper, paprika, coriander, garlic, cardamom, sugar, salt and a myriad of this and that inspired this dish. I got the meal started by, using the blend as a rub on pork tenderloin. Once browned in pure sesame oil, the little piggy popped happily into the oven to finish. Meanwhile, I sauteed yellow pepper, seeded jalapeno, onion, fresh ginger and garlic in natural coconut oil.
When the tenderloins were close, they were moved to a plate and the cast iron pan returned to the stove top where I added a round of silver rum to deglaze. With that bubbling merrily, it was time for some stock and juice from half of a large fresh lime. A good shake more of the Lemon Curry added layers of additional flavors. Just as the sauce was finished reducing I added a handful of sweet flake coconut.
Serve over a bed of steamed rice. The pic above features Basmati, since I seem to have an abundance currently. Jasmine or another of your favorites are excellent ideas.
Happy Holidays to all!!