GREEN COCONUT PORK CURRY

GREEN COCONUT AND PORK CURRY

1 teaspoon whole coriander
1 teaspoon whole cumin seeds
1 teaspoon whole black pepper
3 jalapenos, chopped
2 stalks lemongrass, minced
2 inches peeled fresh ginger, grated
8 cloves garlic, smashed

1 pound stewing pork, chopped into bite-size pieces
2 cans coconut milk
2 zucchini, chopped
Cilantro for garnish
Jasmine rice, for serving

In a heavy skillet over medium heat, toast the coriander, cumin, and black pepper until fragrant - just about a minute. Remove from the heat and grind in a food processor then add jalapenos, lemongrass, ginger and garlic and grind to as fine a paste as possible.

Heat a heavy stockpot over medium heat and fry the paste until fragrant - about 2 minutes, then add the pork and fry lightly until just golden. Add the heavy, thick part from one can of coconut milk and fry until the oil separates. Add the rest of the coconut milk and simmer at low heat until the pork is cooked through. Add the zucchini at the end and simmer for a few minutes or until just tender. Serve immediately.

PORK SINIGANG SOUP

FILLIPINO PORK SINIGANG SOUP

3 lbs. pork ribs, cut in 1-inch chunks. I know, this seems like a LOT, but they shrink when cooked, and there is a lot of bone and cartilage included. You need these, though, as they give the soup its flavor.
1 medium onion, quartered and sliced
2 cloves garlic, minced
1 tbsp. vegetable oil
4 cups water
1 14-oz. jar of tamarind concentrate
1/4 cup of small dried shrimp
1 tbsp. fish sauce
1 tsp. salt
1 cup chopped tomatoes with juice
2 white potatoes, peeled and cubed
1 carrot, peeled and cut in chunks
1 cup daikon radish, sliced (optional)
3 cups of baby bok choy, halved

Preparation:
In a soup pot, saute the onions and garlic in the oil until golden. Add the pork and cook until evenly browned. Add the water, the tamarind concentrate, dried shrimp, fish sauce, salt, and tomatoes. Simmer, covered, for a hour or 2,stirring every so often, until the meat is very tender and falling off the bone, and the flavors have developed nicely. Add the potatoes, carrots, and daikon, and simmer for 10 more minutes, or until the potatoes are tender. Turn off the heat and add the bok choy and stir it in until it is nicely wilted - you won't need to have the stove heat on, the soup itself is hot enough to cook the greens.

Serve over rice.