So I’m a little late with this week’s French Fridays with Dorie post. I guess I got a little lazy because the FFWD server was down for a few days… The recipe this week was a curry stew called Coconut-Lemongrass-Braised Pork.
Chunks of boneless pork butt are browned and added to a dutch oven. The browned meat is sauteed with spices including turmeric, curry powder, cardamom seeds, white peppercorns, and coriander seeds, as well as lemon zest and lemongrass. It is then braised in the oven in a mixture of coconut milk and water.
One great thing about this recipe is the vegetables are cooked separately from the meat and added at the end. This allows both the meat and veggies to be cooked perfectly without overcooking one or the other. I will use this technique with other recipes as well.
I really expected to love this recipe. While it was good, it didn’t “wow” us. The sauce seemed to be missing a little spark of flavor. It needs something to brighten it up, perhaps a squeeze of lemon juice at the end, or a sprinkling of cilantro? Or maybe served with a few garnishes like chutney or toasted coconut?
While we didn’t love this, I do think I will try it again. I really like the idea of it, and would love to try it with chicken.