Food Network Friday: Slow Roasted “Pork” with Coconut Curry Sauce

Wow, dear Reader, you’re in for a wild ride today. This Food Network Friday is probably the most diverse we’ve ever done. So exciting! Let’s get started:

Kelly’s version

Kelly, who suggested the recipe, is first up. Her pick was Slow Roasted Pork with Coconut Curry Sauce. It’s served with a salsa, basmati rice and corn tortillas and was originally featured on Diners, Dive-ins and Drives. So you know it’s money! It’s off the hook! And it really is. Kelly opted for jackfruit for the protein in the dish. After simmering away all day in the slow cooker, (just imagine how wonderful her house smelled!) she panfried it and doused it in sauce. It turns out that Kelly had some homemade corn tortillas to round things out. Yum! (Sorry, Kelly doesn’t have a blog…yet….we’re working on her.)

Megan’s version

Welcome to Megan from the Vegan Cookbook Aficionado! Thanks for joining us. Megan used seitan adapted from the Caribbean Vegan. Brilliant! She simmered it in the coconut milk concoction as per the recipe. Beautiful plating, too. Be sure to check out her blog to see all the photos and more complete details. If it doesn’t leave you craving curry, nothing well. Hey, Megan, would you like to pick the next recipe?

Vegan Aide’s version

Yet another version, yet another protein. I told you we’re a diverse group! Over at Weekly Vegan Menu, Vegan Aide used TVP! In fact, it’s a type I’ve never even seen. She also went boldly ahead by using the full amount of sesame oil. She’s a braver woman than I am! While the family gave it mixed reviews, I’d put money on the fact it was delicious! Be sure to check out the blog for the full details. Let me tempt you with this quote: “Why anyone would want to cook the rear end of anyone else is beyond me.”

Liz, from Cooking the Vegan Books, really pushed this one to it’s limit. For the curry, Liz went with tofu and aubergine. (Love that word. As of today, I will never use the “e word” on this blog again.) Playing fast and loose, she dropped the salsa and corn tortillas. For the low down, be sure to see her blog. Breaking the recipe open, deconstructing and reconstructing can be a good thing! I think I need dishes like yours.

Liz’s version

Coincidentally, I used tempeh, so between the 5 of us, we covered a ton of ground! I admit it, I was a little afraid of dousing the tempeh in the sauce. I’ve only recently learned that I like coconut milk and I’m a little tentative. I rubbed the tempeh with a spice mix and pan fried it. Instead of yellow curry paste, I used red because it’s all I could find. Instead of the full amount of sesame oil, I used a scant tablespoon. I also added a little coconut milk to the rice after having it that way at Paladar and loving it. (A full review of the restaurant is coming soon.) Otherwise, I mostly followed the recipe but cut way way back on the sauce amounts, even subbing broth for part of the coconut milk. We really enjoyed it and would have it again, and I’m still coconut curious.

My version

Update! Kim from Vegan Conversion Challenge couldn’t resist trying this recipe. For the full details, be sure to see her blog. Kim used jackfruit and some other ingredients that I’ve never been able to track down. I might be envious of her southwestern wonder ingredients, but I’m not of that heat! 113 degrees and Kim still pulled this one off. Look how delicious! And so different from Kelly’s jackfruit version.

Kim’s version

Thanks to all of you who played along. What a great choice this was! For details on upcoming cookalongs, see this page. We’d love to have you join us!

Quick safety note: If you’re in the path of Hurricane Irene, it might not be too late to check out Vegan Unplugged. Be sure to take of your pets, too. Stay safe!

Update: Megan picked our next recipe. Are you ready? “Chicken” Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce! Wrap up is September 16th. Thanks, Megan!

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