Coconut-Lemongrass-Braised Pork and served it over Wehani rice. A huge hit here...my son and husband really loved it. I used Penzey's Sweet Curry Powder for the curry blend (very little heat) and it worked great with the lemongrass, cardamom, lemon peel, coriander, coconut, etc. For the pork, I used pork butt. For vegetables, I had carrots and quartered Cippoline onions. I did not pre-cook them and just added them to the pot before it went into the oven. Easy! Also, I doubled the recipe and there was a ton of extra sauce; I've been dunking leftover cold chicken into warmed (and even cold) sauce for snacking. Thank you, Dorie!
My husband had to eat and run so I had to work the camera, to the detriment of the photo. In my defense, it was nighttime and the dish isn't the most attractive thing, anyway - but it still looked better in real life :).