With all the curry powder, coconut milk, coriander seeds, turmeric, and cardamom, this week’s French Fridays feels a bit more like an Indian Friday. 🙂
Except for the fact that I didn’t use coconut milk. Or turmeric.
If I had added coconut milk not one other person in this house would have tried this stew, and I was not about to eat a whole pork butt all on my own.
I did, however, add coconut milk to my portion and I liked it.
The turmeric didn’t make it because I didn’t have any.
The egg noodles that Dorie suggested were also absent because I didn’t have any.
I know…so unprepared. But I have a good reason! It was 105 degrees almost every day this past week, and I did not want to hop from store to store in this heat with my little one.
Nonetheless the penne pasta worked just fine. The addition of all the root vegetables made it even better!
I can’t share the entire recipe with you, but you can get this wonderful cookbook at Amazon and join our French Fridays with Dorie club!
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Yummy I love the way it looks and the flavors must be amazing 🙂
Oh this recipe sounds so interesting. I can’t believe it was 105 where you live- you poor thing Kate! Hopes it cools down a bit for you.
Love the scent of lemongrass, but have never cooked with it.
The sauce flavors are so up my alley, wow this sounds really amazing. Of course the more ethnic the better for me haha. I would like his better in the winter though.
I love this pork dish, so unusual with the coconut milk, and the Indian inspired spices.
You did a wonderful job on it, Kate!
Great recipe! I too would add the coconut milk! I love all of those flavors and you’re right, it totally has an Indian vibe.
I haven’t been able to post anything for French Fridays in so long because I’ve been so busy. However I think this recipe sounds delish. In fact I would use the coconut milk and turmeric. I love those flavors. Are you aware of all the health benefits that turmeric has? Read this and I’m sure next time a recipe calls for it you’ll at least try it.
http://in-homeculinaryclasses.blogspot.com/2010/08/turmeric-spice-health-benefits-recipe.html
Nicely done Kate..I like this kind of pork, but I do have to agree if I put all the spices in mine probably my picky eaters wouldn’t touch it!
Thanks for sharing!
It’s been over 100 here also, and just turning on one burner to saute something is like torture! So I feel you on the not wanting to run around thing. But it looks lovely nonetheless!
Nice photos! I like that you adapted this braised pork dish from Dorie to work for you, what you had on hand and your family. I hope it cools off for you soon -it sounds too hot for a stew!
I heart lemongrass! No pork for me, but I can still appreciate this flavor combo!
OOooh what a tease! I have to get the cookbook now. Maybe I’ll hit the sale at Borders.
I think I am a bad Dorista this month for I could not bring my self to make this. Yours, however, looks delicious.
Your pork dish looks amazing! The way you cooked them is worth a praise. Nice clicks, dear!
i seriously think that’s the best type of cooking – working with what you have and adapting the flavors to your palate! 😀
It’s too hot to even eat at 105F! Well done for you cooking up that pork butt in a heat wave 🙂 Buzzed!
Lovely photos – I especially like the one of the pork in the pan. I think your pasta variation has all the spirit of the stew, while being slightly more summery than the original.
This looks amazing! I enjoy reading all the French Friday posts….feel free to knock on my door next time you need Tumeric!
What is so great about it is that you can made your own variations to suit your taste and your family’s and really just want you have on hand. I hear you about not wanting to run around in 105 degree weather! I like the look of the penne in your dish!
Hey, as long as it was good and in the spirit of Dorie, it counts!
I’m not a huge fan of pork but I would try it with these flavors added, the combination sounds heavenly and perfect for summer!
Yummy. What a great combination of flavors. No matter if it tastes more indian than french, it sounds delicious anyways.:-)
Oh my! I cannot even begin to imagine what 105°F feels like. I almost didn’t turn the oven on for this one. Next time I’ll have it simmering on the stovetop the whole cooking time. Your pork looks delightfully spicy, with all the little flecks of pepper/cardamom/coriander.
Those substitutions worked out beautifully- nice work!
Even with a few ingredients missing I think this dish looks super yummy! Can’t wait to make it
Even with the absence of some ingredients, your Coconut-Lemongrass-Braised Pork looks perfect! It makes my tummy growls! LOL
What a lovely dish. Such a fusion dish. Not hot over here at all. Wishing for some sunshine.
Hopping around in the heat with a little one in tow is not fun! This looks great…and I would have eaten a coconut milk portion with you. 🙂
Honestly, in this weather, I think we are all making substitutions because we just don’t feel like going out and getting all of the other ingredients in this heat! I’m a huge fan of coconut milk but this dish looks great without it too!
Yeah, this heat is something, isn’t it? Your stew is lovely, Kate…my coconut haters didn’t even realize what they were eating!
105 all week! Ack! (Glad we’re on vacation!) This looks delicious. And I actually prefer dishes with penne to egg noodles. I like the texture of penne better.
But I love how Dorie’s recipes just “work” even when you have to make substitutions etc. Looks great Kate – have a wonderful weekend!