Coconut-lemongrass-braised pork from Around My French Table: More Than 300 Recipes from My Home to Yours (page 274) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cardamom rice pilaf

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 04, 2019

    First time I make a recipe, I usually follow as written. But after reading amraub's note and several blog posts about how mild the flavors were in this dish, I took some steps to amplify flavors. I doubled the amount of all seasonings except the turmeric and lightly toasted the cardamom, coriander + peppercorns before lightly crushing them. I deglazed the pork-searing pan with chicken stock and substituted chicken stock for water. I added 1.25 c finely chopped red onion + 1/2 tsp minced fresh ginger along with the coconut milk. Pork was tougher than I prefer after the 30-40 minutes oven-time specified in the recipe - ended up cooking it 2 hours. This also helped to reduce the sauce, making it more flavorful. I stirred in carrots and potatoes that had cooked in a separate covered casserole in the oven along with the pork and let everything meld overnight. Good texture and a flavor level like other curries. Next time, I'll dial back the lemon zest some.

  • amraub on December 12, 2012

    I was surprised by how subtle the spices in this were. Maybe I cooked it too soon after a month of Indian cooking!

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