This is my first time taking part in Food Network Friday! If you’re wondering what FNF is, well it’s a cookalong challenge hosted by Tami over at Vegan Appetite, go check it out. This weeks challenge is a recipe from Diners, Drive-ins and Dives, Slow Roasted Pork with Coconut Curry Sauce, Corn Tortillas, Fresh Tomato Salsa over Basmati Rice, whew that’s a long name. I’m not too familiar with making fancy pants meals (i.e. things that take longer then 45 mins to make) but I figured I was up to the challenge.
I had a little trouble figuring out how to go about replacing the pork in this recipe, originally I was thinking of getting some jackfruit as the pork is pulled apart when added to the coconut milk but I couldn’t find any unsweetened jackfruit at the store. So instead I went the seitan route. I messed around with Caribbean Vegan’s holiday ham recipe and made some ‘pork’ cutlets that I first cut up and pan fried with the spice rub, then simmered them in the coconut mixture. I chopped the cutlets into pretty big chunks, but I wish I had cut them smaller so that more of the spice rub had stuck to the pieces instead of sitting in the pan. Once the pork was figured out the rest of the recipe is pretty much vegan anyway, I stayed pretty true to the original recipe, besides for a few things I had to change around due to lack of ingredients.
The original recipe makes a lot. So I tried my best to scale it down a bit as I really didn’t want to be eating this for the next 4 weeks, especially not knowing if it was going to turn out at all. There were no measurements for the spice rub, so I just winged it by using equal portions of each spice. I’ve never heard of spicy paprika before so instead used smoked paprika mixed with cayenne. For the curry sauce, I subbed red curry paste for the yellow and added in some turmeric, I also decreased the amount a nice bit because I only had 3/4 of a jar left. I left out the fermented black beans but added some salt and since I’ve yet to come across kaffir lime leaves, I used bay leaves, lime zest and lime juice instead.
The rice and salsa were a no brainer, I just subbed some vegan butter for the butter in the rice and the salsa was already vegan. I did have to use powdered cumin in place of cumin seeds since I was all out. By the time I finished cooking everything, I realized that I had completely forgotten about the tortillas. Even though they probable only would have taken a minute to toast I figured to hell with it and just left them out.
Overall, I’m pretty pleased with how everything turned out. The seitan chunks stayed nice and tender and went really well with the creamy spicy coconut curry. I was little concerned that everything was going to be too spicy so I held back a little, if you’re a big fan of heat then I would recommend adding more curry paste. I think I’d like to mess around a bit more with the seitan recipe, although it turned out good, it didn’t have as much of a pork flavour as I would have liked, definitely going to have to brain storm that one a bit more.
SLOW ROASTED PORK WITH COCONUT CURRY SAUCE & FRESH TOMATO SALSA OVER CILANTRO RICE
- 1 cup vital wheat gluten
- 1/2 teaspoon ginger, ground
- 1/2 teaspoon cloves, ground
- 1/2 teaspoon Chinese 5 spice
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, ground
- 2 tablespoons canola oil
- 3 tablespoons pineapple juice
- 2 tablespoons tamari or soy sauce
- 1 tablespoon tomato paste
- 2 tablespoons coconut milk
- 2 tablespoons water
- 2 teaspoons liquid smoke
- 2 cloves garlic, finely minced
- 1 teaspoon vegetarian chicken bouillon
- 1/2 teaspoon No Beef broth powder
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon marjoram
- Salt and pepper
- 1-2 teaspoons oil
- 1 recipe of Pork Seitan, diced into 1/2 inch cubes
- 3 (14 ounce) cans of full fat coconut milk
- 1 (4 ounce) jar of red curry paste (use yellow if you can find it)
- 1/2 teaspoon turmeric (omit if using yellow curry paste)
- 2 cloves garlic, minced
- 1-2 inches of ginger, grated
- 1/2 teaspoon kosher salt
- 2 teaspoons sesame oil
- 3 bay leaves
- Zest and juice of 1 lime
- 1/4 bunch fresh cilantro
- 1/4 jalapeno pepper
- 2 cloves of garlic
- 1 1/2 cups basmati rice
- 2 cups water
- 2 tablespoons non-dairy butter
- Salt and pepper
- 1 jalapeno pepper
- 1 poblano pepper
- 2 teaspoons cumin, ground
- 1/2 red onion, chopped
- 6 roma tomatoes, chopped
- 1/2 bunch fresh cilantro, minced
- 2 limes, juiced
- Salt and pepper
- Corn tortillas, for serving
COCONUT CURRY SAUCE
FRESH TOMATO SALSA
1. The night before, prepare the seitan. Start by preparing the steaming apparatus.
2. In a small bowl, whisk together oil, pineapple juice, tamari, tomato paste, coconut milk, water, liquid smoke, garlic and broth powders, set aside. In a separate bowl, mix together vital wheat gluten, spices and sugar. Make a well in the center of the dry ingredients and pour in wet mixture. Stir well with a spatula until the dough leaves the side of the bowl. Knead for 2-3 minutes to develop the gluten. Leave dough to rest for 5 minutes.
3. Cut dough into 4 equal portions and flatten each piece into a cutlet form. Tear off 4 large pieces of tinfoil and place each piece of dough in center of foil, fold the short sides of the foil over the cutlet, the fold over the ends, the foil should be secure but loose allowing for it to expand. Place in steamer basket and steam for 30 mins. Allow the dough to cool to the touch before chilling in fridge for 1 hour or up to overnight.
4. Cut the seitan into small pieces. Mix ingredients for the spice rub together and toss/rub into pork seitan.
5. Heat a frying pan over medium high heat, add oil and saute seitan for approximately 10 minutes or until sides begin to brown. Remove from heat.
6. Put the seitan pieces in a large pot and add the coconut milk and set to low heat. Meanwhile, saute the curry paste, turmeric, ginger, garlic, and salt in sesame oil until fragrant, 3 to 4 minutes. Add this mixture to the pot with the seitan and coconut milk. Add the bay leaves, lime zest and juice. Simmer on low heat for 1 to 1 1/2 hours. While this is simmering, prepare the rice.
7. Blend the cilantro, jalapeno, garlic, and 1/2 cup of water. Put this mixture in a pot on the stove. Add the basmati rice. Add 1 1/2 cups water. Bring to a boil, and then simmer, covered, until the rice absorbs the liquid, about 20 to 25 minutes. When done, add the butter and salt and pepper, to taste.
8. To make the salsa, roast the jalapeno and poblano peppers, peel, remove the seeds and roughly chop. Dice the tomatoes and red onion and mix together in a bowl with the other salsa ingredients.
7. Heat the corn tortillas on a griddle until slightly toasted. Plate the rice, put the pork seitan with curry sauce on top, and finish with salsa and tortillas.