This week’s French Fridays with Dorie challenge is for this Coconut-Lemongrass-Braised Pork. What a delightfully different meal! The layers of flavor are so interesting – every bite is different.
We made a couple of changes to the base recipe:
- Instead of all the individual spices, we used 2 1/2 teaspoons of Rogan Josh seasoning which contains all of them, and few more
- We used celery instead of celery root
- After I baked the stew for 30 minutes, I thought the sauce was too thin, so I made a paste of 3 Tablespoons of Cornstarch and water and stirred it in. Then, I put it back in the oven for 10 minutes, and it turned out perfectly
We don’t really understand the French habit of cooking vegetables separately from stews, but since this was the first time we made this recipe, we made it this way. But, the next time we make it, we’re going to add the vegetables to the saucier before we put it in the oven so they can absorb more of the flavors from the sauce.
This was wonderful with wide egg noodles and re-heats really well.
Bon Appetit!
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| Starfish at Channel Islands Harbor – about 8 inches in diameter! |
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Your stew look amazing and using the Rogan Josh mix instead of separate spices is a stroke of genius. Wish I had thought of that! To be honest, I also added cornstarch at the end because I thought the sauce was too thin. And my gosh, look that starfish….it’s huge!
Your dish looks perfect! Our sauce came out too thin as well, unfortunately that wasn’t our only problem. I also wondered about cooking the veggies separately and wondered if cooking the potatoes in the sauce would have helped the consistency.
Great job, Susan! The celery adds a needed green component…and I agree with you about cooking the vegetables in the sauce. Have a great weekend!
Gorgeous colors in your stew! I left out the celery because my husband doesn’t like it, even then he wasn’t crazy about this meal, oh well. I’m glad I tried it and it looks like you really enjoyed yours too;-)
Rogan Josh is a good idea. I had to buy a few spices and should have just gotten that! It was really good though!
I need to get some of that Rogan Josh now, Susan. I had never heard of it before. There are some many things I thought of changing about the recipe but at the end didn’t (but now I wish I did). I liked it, but for what it was: a French curry! The leftovers definitely reheated beautifully!
Definitely agree that next time the veggies should just go in with the rest of “the stuff”! I had to pass on the celery root because I can never seem to find it in the stores up here…
I will have to look for Rogan Josh, sounds interesting. Your dish turned out
beautiful, and I agree the sauce is thin. We enjoyed the recipe, but Tricia,
not so much. It was fun trying and I will be revisiting this again.
What great changes, Susan. I have never heard of Rogan Josh before! Your dish looks so pretty – it just glistens. I love that photo of the starfish. One of my favorite things to do when we go to the beach is to explore tide pools.
I think I’ll add the vegetables in from the beginning next time, too. Your stew looks lovely and your starfish photo is terrific.
Your photos are absolutely stunning !! Well done 🙂
Ah Rogan Josh. Great move. I skipped this week as my dutch oven was packed out after the flood last week. I do plan to catch up with this one when I get back on track as it sounds like a nice change from the usual. Great job!
Love that starfish…always something interesting on your blog. One of these days, in my next life perhaps, I will buy a real camera and learn to use it…that is the real kicker…learn to use it, and take beautiful photos like you… nice post.
Hi, Susan. Thank you for telling me where you got the Rogan Josh. I am afraid I’ll go crazy shopping over at that site! 🙂
Hi Susan hope all is well. I am continuing my cooking of AMFT by myself. I just made this dish. I agree with you that I don’t understand making the vegetables separate. It is more work. The sauce was thin and I wouldn’t add water next time. Hope your are enjoying life. You were planning on retiring right?