Let’s talk about Coconut Curried Pork and scrapbooking. I have said more than once that blogging is a lot like scrapbooking. You have a story to tell, and you do it with words and pictures. In my circle of scrappy friends, affectionately known as the Scrap Chicks, it is a huge benefit that we often look at each other’s projects and give our opinions. Why is this good?
Which brings me to today’s problem recipe. It’s a real shame the Scrap Chicks aren’t here to advise me…
Coconut Curried Pork. I have firm but simple standards when it comes to sharing a recipe with you. I’ll only post it if I have tested (or at least tasted) it myself, and have judged it to be REALLY GOOD. What am I supposed to do when it tastes fantastic, but looks like slop?? This challenges both my blogging and scrapbooking sensibilities.
This is different than my ongoing struggle with taking good food photos. I battle dim winter light. I have no imagination when it comes to presentation. I know only the basics of photo editing. However, I rely heavily on the fact that the food actually looks good. That usually translates to good looking food in the final photo.
That’s not the case here.
So, this is a real conundrum. I’ve gobbled up two bowls of the stuff, crowed in jubilation at the subtle curry flavor, and marveled at the creamy texture and tender meat. Yet I can’t get a single good shot.
Do I share the recipe sans photo? Do I post the Slop du Jour and hope you’ll have enough trust in me to go ahead and try it? I have a lot of faith in you all, but I’ll admit that scares me a little 🙂
Such a dilemma. What to do…what to do…
I’m sure, if the Scrapchicks were here right now, they’d have a ton of great suggestions. But they’re not.
Here goes nuthin’…
I told you. The most un-pretty food you’ll hopefully ever see. Please know that I tried. And I’m sharing because it AWESOME! We’ve made it, and loved it, TWICE. The first time I even used the completely wrong type of coconut milk (a watery ‘coconut beverage’) and it was still delish. The second time I made with the right stuff (pictured below), thinking it would be even better and creamier (it totally was) and prettier (no comment).
Light coconut milk (like Goya) is the ONLY liquid added to the recipe aside from a tiny amount of lime juice. That makes it creamy, but there is no overpowering coconut flavor. The curry, a blend of several different spices, is subtly spicy with hints of turmeric, cardamom, and cinnamon. This dish goes great with an aromatic rice like basmati or jasmine, and is so simple to throw together, it’s a great pick for a busy weekday supper.
So, there you have it. I’m putting all my faith in your hands. How much do you trust me?? We shall see 🙂
Coconut Curried Pork
Serves 6-8
Recipe adapted from No Whine with Dinner
Prep time: 20 minutes Cook time: 6 hours, 15 minutes
2 and 1/2 pounds pork tenderloin, trimmed and cut into 1-inch pieces
1 medium onion, peeled and chopped
1 red bell pepper, seeded and cut into bite-sized chunks
2 teaspoons chopped garlic
1 tablespoons firmly packed brown sugar
1 tablespoon curry powder
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon ground black pepper
1 can (13.5 ounces) light coconut milk
2 tablespoons lime juice (about 1 lime)
3 tablespoons cornstarch
3/4 cup frozen peas, thawed for 10 minutes at room temperature
1) Add meat, veggies, garlic, brown sugar, curry, ginger, salt and pepper to crockpot. Stir to combine, then pour coconut milk over everything. Cook on Low setting for about 6 hours.
2) Combine the lime juice and cornstarch and whisk together. Pour into crockpot and stir. Add peas. Cover and cook 5-10 minutes more, until sauce is slightly thickened and peas are cooked through.
3) Serve over aromatic rice, such as basmati or jasmine, alongside a salad.
WELL? DO YOU TRUST ME?
**The ‘Scrap Ugly’ graphic above was scanned from a sign that Dee, my fellow Scrap Chick, made for me after I was heard saying this at one particularly festive scrap weekend. It has become a kind of mantra for us, and allows for some rather pointed feedback without retribution. Full props to Dee’s husband, Sean, who pinch-hit in the scanning department since Dee was out of town. She keeps the sign safe for me by hanging it on her crafting room wall (aka the dining room). 🙂
Shauna says
In the crockpot right now – can’t wait for Scott to get home. In fact, I might just pretend I haven’t eaten yet and have my seconds with him. Yum!!
Julia Robarts says
I hope you and he both loved it! This is one of my fave crockpot recipes. Let me know!
Shauna says
It was delish!! Thumbs up from both of us. Might try a little fresh ginger next time to up the heat a little for my taste – but everything was really nicely balanced. Thanks!!
Julia Robarts says
Excellent!! Might try some fresh ginger myself 🙂
Juggling With Julia says
Thanks for the tips, Kate! You are so right. I also should probably stop using my lame iPhone 3 as my primary camera 🙂
Kate says
All you need is a home-made light box and some cheap lamps. It will make everything look soooo much better. And I would stay away from photographing food while it’s in the crockpot, the black background does nothing for the great colors in that recipe!
Shannon says
There must be something wrong with my visual sensibility. Because THAT LOOKS DELICIOUS TO ME!! OMG, are you kidding me? It looks melt-in-your-mouth delish!!!! Save me some, please????
Juggling With Julia says
You’ll have to fight Mark for the leftovers. I think you can take him 😉
Sean in MA says
Funny that the blog email didn’t have my name in it. I considered commenting on that and then see it above….I can work with that!
Shirl says
omg – I love you!! I will try this (maybe even this week since the snow precluded going to the store yesterday)
Wish I could share a pic of my stuff so you’d feel better 🙂
Juggling With Julia says
You are WELCOME to post your ugly food pic to my JWJ wall on Facebook!! Oh, please do – that’s a real friend 🙂