Happy first day of summer! (Although summer began about three weeks ago for me)
On Saturday, I hit the wall. The wisdom tooth wall that is. I woke up feeling like I had splinters on my jaw. The pain was excruciating. I could not open wide enough for a spoon to go in my mouth, I couldn’t laugh, nothing. I suppose it had to hit sometime, didn’t it? Prior to Saturday, I didn’t think it would be that bad. Boy; was I wrong. It made me so mad! Because I was all drugged up and shit, it ruined my day! The room was spinning even when I was sitting down! I was pretty dope up all day. But that didn’t help the pain much. Hmmm… if I had 3 wishes then….
- Make the pain go away
- Give me a case of Lay’s Potato Chips and Oreos
- Make humans evolve so we don’t grow pointless teeth in our faces. Period.
Burmese-Style Pork Curry with Fresh Ginger
If you want a creamier texture to your curry, I strongly suggest replacing the water with coconut milk. Be sure to check the label on the can/jar. Do not use cream of coconut! Oh and this dish is even better the day after, so do be afraid of leftovers!!
¼ c. of julienned fresh ginger1 ½ lb. pork loin, cubed
2 tbsp. of red curry paste (you can make your own, but store-bought is so much easier)
¼ c. of brown sugar (I prefer the richer taste of dark brown)
2 c. water
½ c. of cooking wine/hard liquor/rice beer
2 tsp. ground turmeric
1/4tsp. ground cardamom
1 tbsp. light soy sauce
Hearty pinch of salt
¼ c. of minced onion
3 large cloves of garlic, minced fine
1/4c. of lime juice
Peeled strips of carrots (optional)
Combine ½ the water and all the alcohol with ginger (and carrots, if using). Set aside for later.
Combine brown sugar, pork cubes and curry paste in a large wok or saucepan. Cook on med-low heat for about 15min. stir occasionally.
Stir together rest of water, soy, turmeric, cardamom, and salt. Pour over pork. Bring to a nice rolling boil then bring down to a simmer for 45 - 50 min. or until the sauce is nice n’ thick.
Add the ginger stuff to the pork stuff and simmer for another 5 – 10 min. serve warm over a bed of jasmine/saffron rice with some naan.
0 Comments
