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Friday, November 10, 2006
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Food & Wine
“Colombo is a spice blend
that was introduced to the Caribbean by Indian and Sri Lankan laborers. In fact,
colombo is named after the capital of Sri Lanka. Because this spice blend is not
available in the United States, I make my own version of it, using a mixture of
curry powder, ginger and garlic.”
Wine Recommendation: A fruity, off-dry
Riesling will cool the hot spices in this dish and complement the sweet
ingredients, too. Choose a citrusy Washington State bottling, such as the 1999
Hogue Cellars Johannisberg Riesling Columbia Valley or the 1999 Washington Hills
White Riesling Columbia Valley.
3 pounds boneless pork shoulder, cut into 1-inch pieces
2 tablespoons fresh lime juice
Sea salt and freshly ground pepper
1/4 cup vegetable oil
2 onions, finely chopped
2 large garlic cloves, minced
One 1-by-2-inch piece fresh ginger, peeled and minced
1 tablespoon curry powder
1 teaspoon dark brown sugar
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon snipped chives
1 teaspoon thyme leaves
1/2 habanero chile, seeded and minced
1 1/2 cups water
1 1/2 pounds large Yukon gold potatoes, peeled and cut into 1-inch pieces
1 1/2 pounds carrots, cut into 1-inch lengths
White rice, for serving
Ahead: The colombo can be refrigerated for 2 days.
In a large bowl, toss the pork with the lime juice and season with salt and
pepper. Let the mixture stand for 30 minutes at room temperature.
Drain the pork and pat dry with paper towels. Heat 2 tablespoons of the
oil in a
large casserole. Add one-third of the pork and cook over moderate heat until
browned all over, about 10 minutes. Using a slotted spoon,
transfer the pork to
a large plate. Brown the remaining pork in 2 batches
add to the plate.
Add the remaining 2 tablespoons of oil to the casserole along with the onions,
garlic and ginger and cook over moderately low heat, stirring frequently, until
softened, about 8 minutes. Stir in the curry powder and brown sugar and cook for
1 minute. Add the parsley, chives, thyme and
chile and cook just until fragrant,
1 to 2 minutes.
Return the pork, along with any accumulated juices, to the casserole, and stir
until evenly coated with the seasonings. Add the water and bring to a simmer.
Cover and cook the pork over low heat for 15 minutes. Add the potatoes and
carrots, season with salt and pepper and cook until the meat
and vegetables are
tender, about 1 hour. Serve the Colombo hot in large bowls. Pass the rice
- Corinne Trang
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