piratesmate
<font color=red>Drah-gun! I don't do that tongue t
- Joined
- Feb 22, 2001
- Messages
- 7,720
I'm pretty sure this recipe was posted before, but I finally got around to making it tonight. Oh man, was it good!!! 
CURED PORK LOIN
from Boma, AKL
3 1/3 lb Pork Loin
4 Tbl Kosher Salt
8 Tbl Sugar
8 Tbl Brown Sugar
2 Tbl Minced Herb (Thyme or Rosemary), chopped fine
2 Tbl Ginger, fresh and chopped
2 Tbl Cinnamon
To taste Ground Black Pepper
In a small bowl, mix all the ingredients except the pork. Rub the mixture into the pork and let marinade overnight. Cook in the oven at 350 for one hour or until done.
The tenderloin I had was only about 1¾ pounds, so I cut the sauce recipe to a quarter of what's listed. It was just about the right amount - even though we put it on the wild rice too.
COCONUT CURRY SAUCE (FOR FISH OR PORK)
1 c Coconut Milk
½ oz Curry Paste (see recipe below)
1 qt Soy Sauce
2 c Sugar
½ oz Lime Juice
½ oz Cilantro, chopped rough
Mix all the ingredients together except for the cilantro. Mix well and heat until reaches the proper temperature. Pour over the seafood. Garnish with the cilantro.
CURRY PASTE
¼ c Olive Oil
¼ lb Red Pepper
¼ c Fresh Ginger Root
¼ c Garlic Cloves
1 Tbl Ground Turmeric
1 Tbl Ground Cinnamon
1 Tbl Ground Cumin
1 Tbl Ground Cardamom
1 Tbl Ground Coriander
1 Tbl Cayenne Pepper
Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour. Then remove pot from heat and add all other ingredients. Puree again until smooth. Allow to cool to room temperature. Puree with a blender and run through Food Mill.
Cool, cover and refrigerate in jars for up to one week.
CURED PORK LOIN
from Boma, AKL
3 1/3 lb Pork Loin
4 Tbl Kosher Salt
8 Tbl Sugar
8 Tbl Brown Sugar
2 Tbl Minced Herb (Thyme or Rosemary), chopped fine
2 Tbl Ginger, fresh and chopped
2 Tbl Cinnamon
To taste Ground Black Pepper
In a small bowl, mix all the ingredients except the pork. Rub the mixture into the pork and let marinade overnight. Cook in the oven at 350 for one hour or until done.
The tenderloin I had was only about 1¾ pounds, so I cut the sauce recipe to a quarter of what's listed. It was just about the right amount - even though we put it on the wild rice too.
COCONUT CURRY SAUCE (FOR FISH OR PORK)
1 c Coconut Milk
½ oz Curry Paste (see recipe below)
1 qt Soy Sauce
2 c Sugar
½ oz Lime Juice
½ oz Cilantro, chopped rough
Mix all the ingredients together except for the cilantro. Mix well and heat until reaches the proper temperature. Pour over the seafood. Garnish with the cilantro.
CURRY PASTE
¼ c Olive Oil
¼ lb Red Pepper
¼ c Fresh Ginger Root
¼ c Garlic Cloves
1 Tbl Ground Turmeric
1 Tbl Ground Cinnamon
1 Tbl Ground Cumin
1 Tbl Ground Cardamom
1 Tbl Ground Coriander
1 Tbl Cayenne Pepper
Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour. Then remove pot from heat and add all other ingredients. Puree again until smooth. Allow to cool to room temperature. Puree with a blender and run through Food Mill.
Cool, cover and refrigerate in jars for up to one week.
