E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Thai-Inspired Pork Roast Lodge Cast Iron | August 15, 2024 We love a classic pot roast and all of the delicious things that happen when you allow meat to slow cook for hours. So we took everything we know about that wonderful slow-cooking process to make a Thai-inspired pork roast that’s full of the sweet, savory, and spicy flavors that make us love Thai cooking. We reach for ingredients like lemongrass, ginger, Thai basil, and Thai chilis, which all come together to make a dish that's as comforting as it is fresh. Level Intermediate Prep Time 15 minutes Cook Time 3 hours Serves 6-8 Cook it With Our 6 Quart USA Enamel™ Dutch Oven Ingredients 5 lb pork loin or pork roast 1 tablespoon salt 2 teaspoons pepper 2 tablespoon vegetable oil 1 large onion, chopped 8 cloves garlic, minced 2 inch knob of ginger, grated 1 jar green curry paste 1 can (14 oz), plus 7 oz coconut milk 2 cups chicken broth 3 tablespoons lemongrass paste Zest and juice of 1 lime 1 tablespoon fish sauce 2 tablespoons brown sugar 2 teaspoons salt 2 red bell peppers, sliced 2 carrots, sliced into rounds 1 cup snap peas 2 to 4 Thai chilis (optional) Thai basil, for garnish Lime wedges, for garnish Directions Preheat oven to 325° F. On the stove top, preheat a 6 quart enameled dutch oven over medium-high heat, 3 to 5 minutes. Add 2 tablespoons vegetable oil to the dutch oven. Season the pork on all sides with salt and pepper and then sear the pork on all sides until well browned. Remove pork and set aside. Add onion and sauté until translucent, about 3 to 5 minutes, then add garlic and ginger, cook for 1 to 2 minutes stirring often. Add green curry paste and mix well, then pour in coconut milk and chicken broth and stir to combine. Then add lemon grass, lime zest, lime juice, fish sauce, and brown sugar. Return the pork to the dutch oven, making sure it’s submerged about halfway. Add a little more chicken broth or water if you need more liquid. Bring to a simmer, cover, and place in the oven for 2 to 3 hours. About 30 minutes before the pork has finished cooking, add bell peppers, carrots, snap peas, and Thai chilis. Cover and continue to cook until veggies are tender crisp and the pork shreds easily with a fork. Remove from oven; test the sauce and adjust seasonings as needed with salt, lime juice, and fish sauce. Shred pork and serve over coconut rice, garnished with fresh basil and lime wedges. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Thai-Inspired Pork Roast Lodge Cast Iron | August 15, 2024 We love a classic pot roast and all of the delicious things that happen when you allow meat to slow cook for hours. So we took everything we know about that wonderful slow-cooking process to make a Thai-inspired pork roast that’s full of the sweet, savory, and spicy flavors that make us love Thai cooking. We reach for ingredients like lemongrass, ginger, Thai basil, and Thai chilis, which all come together to make a dish that's as comforting as it is fresh. Level Intermediate Prep Time 15 minutes Cook Time 3 hours Serves 6-8 Cook it With Our 6 Quart USA Enamel™ Dutch Oven Ingredients 5 lb pork loin or pork roast 1 tablespoon salt 2 teaspoons pepper 2 tablespoon vegetable oil 1 large onion, chopped 8 cloves garlic, minced 2 inch knob of ginger, grated 1 jar green curry paste 1 can (14 oz), plus 7 oz coconut milk 2 cups chicken broth 3 tablespoons lemongrass paste Zest and juice of 1 lime 1 tablespoon fish sauce 2 tablespoons brown sugar 2 teaspoons salt 2 red bell peppers, sliced 2 carrots, sliced into rounds 1 cup snap peas 2 to 4 Thai chilis (optional) Thai basil, for garnish Lime wedges, for garnish Directions Preheat oven to 325° F. On the stove top, preheat a 6 quart enameled dutch oven over medium-high heat, 3 to 5 minutes. Add 2 tablespoons vegetable oil to the dutch oven. Season the pork on all sides with salt and pepper and then sear the pork on all sides until well browned. Remove pork and set aside. Add onion and sauté until translucent, about 3 to 5 minutes, then add garlic and ginger, cook for 1 to 2 minutes stirring often. Add green curry paste and mix well, then pour in coconut milk and chicken broth and stir to combine. Then add lemon grass, lime zest, lime juice, fish sauce, and brown sugar. Return the pork to the dutch oven, making sure it’s submerged about halfway. Add a little more chicken broth or water if you need more liquid. Bring to a simmer, cover, and place in the oven for 2 to 3 hours. About 30 minutes before the pork has finished cooking, add bell peppers, carrots, snap peas, and Thai chilis. Cover and continue to cook until veggies are tender crisp and the pork shreds easily with a fork. Remove from oven; test the sauce and adjust seasonings as needed with salt, lime juice, and fish sauce. Shred pork and serve over coconut rice, garnished with fresh basil and lime wedges. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
