Spicy Thai Pork Panang

I previously posted about this recipe using chicken. Tonight I used some boneless pork chops. I baked them in the oven for 50 minutes at 375 degrees. Next I cut them into small pieces and stir fried them in a pan with the coconut milk/panang curry paste mixture.

See my Chicken recipe
for this and simply substitute pork chops.

Here you can see what it looks like while reducing in a frying pan. The coconut milk and panang curry paste make a nice deep golden/reddish color.




After the coconut milk/curry paste sauce reduces to a nice pasty consistency you can serve it with rice. Here you see it mixed with brown rice...I like to mix my meats and sauces with my rice. Delicious!

Spicy Pot Roast

The thing I like most about a roasts is that they practically cook themselves…after a bit of prep work.

I started with a decent size roast…use any kind. In today's case I used a chuck roast that weighed about 4.3 pounds. I placed the roast on a plate and sprinkled each of the following on the cut of meat:

2 tbsp paprika
2 tbsp garlic powder
1 tbsp cayenne pepper

Then I poured approximately 2-3 tbsp of olive oil and rubbed the oil/spice mixture evenly around the meat.



Next I peeled about 2.5 pounds of carrots and cut them into small pieces. Then I peeled and cut up 5 pounds of potatos.

Once done the meat was placed in my handy 6qt roaster by Nesco. You could use the oven as well. I like the Nesco because it doesn't heat up the house too bad. I preheated to 325 degrees and then set the cooking temperature to 350 degrees.

I generally cook for 20 minutes per pound, and will check doneness with a meat thermometer. Beef should go to about 170-180. Always remember to cook your beef thoroughly.

Here is a shot of it while cooking



And here it is served up on a handy dandy paper plate!