Treedbear
Veteran Member
- Joined
- May 30, 2016
- Messages
- 2,567
- Location
- out on a limb
- Basic Beliefs
- secular, humanist, agnostic on theism/atheism
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Looks good, I haven't cooked with pork much, might be worth checking out.
Yeah, pork is a challenge. Either you need to feature the flavor of the pork fat or augment it with spices and sugar. That recipe called for pork loin instead of pork shoulder to avoid any greasiness in the sauce. A bit of molasses gets added at the very end of cooking. Sometimes a plain old pork loin chop in a skillet brings out the best flavor of the meat but it doesn't seem to benefit from searing like beef does. In that regard it's a lot like chicken breast.
And speaking of spice, one other interesting development in our gastronomic world is that I added a few Thai Chili peppers to our recent batch of curry. After trying the curry out I was surprised how much the peppers added to the flavour, both partner and I liked it quite a bit. We were expecting it to be too hot, but it came out quite balanced.
I've heard that heat from chili peppers allows using less salt. And the heat can be counterbalanced with sugar. That seems to be a key combination with Thai and other southeast Asian cooking.
I made two pots - coconut milk and tomato based - put two diced peppers in each, and let them marinate for about 25 minutes. That seemed to diffuse the pepper through the curries.
Seeds or no seeds?