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  1. #1
    Days Work Done! Norton's Avatar
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    Tasty roast pork dinner.

    I threw this together for dinner last night. Sorry no show and tell step by step with pics. Was too hungry to bother. For want of a better name we'll call it a "Southern Style Dinner". Southern US that is. Nothing to do with you Brit "southerners".



    What is dat stuff you got on the plate Norton, you ask?

    Cajun roast pork loin.
    Fried okra.
    Mashed potato with country style gravy.
    A bit of apple sauce.

    If you fancy it, here's the how to recipes:

    Cajun roast pork loin

    Ingredients:
    1kg boneless loin pork roast
    Cooking oil


    For the rub if you want to make yourself. If you don't Cajun spice can be purchased in most civilized parts of Thailand. For those in Bangkok, the Bourbon Street restaurant on Soi 22 sells a very nice Cajun spice mix.

    1/2 tsp. red pepper (cayenne)
    2 tsp. oregano
    1/2 tsp. salt
    1/2 tsp. cumin
    3 tbsp. paprika
    1 tbsp. garlic powder
    2 tsp. thyme
    1/2 tsp. white pepper
    1/4 tsp. nutmeg


    Throw all the stuff for the rub in a bowl. Mix it up good. Wash your hands and rub oil all over the pork loin. Some may find this to be a sensual experience.

    Sprinkle the rub all over the pork and spread it around with your hands. Keep fingers out of your eyes and don't pick your nose during this operation. It really smarts if you do.

    Place the roast in a shallow pan. Cook in oven for about 1 hour at 350F/175C. Having had a few bad experiences with under cooked meat in Thailand, I always use a meat thermometer. Insert thermometer into center of roast. When temperature reaches 170F/75C, the roast is done. Remove roast from oven and let it sit for 15-20 minutes. Don't throw out the drippings from the pan. Will need for the country gravy.

    Fried okra.

    For those who say, yuk I hate okra, try this. Sure you will change your mind.

    Ingredients:

    1 c. flour
    1 tsp. salt
    3/4 tsp. baking powder
    3/4 c. milk
    1 tbsp. melted butter
    1 egg
    Dash pepper

    A dozen or so okra.

    In a large bowl combine flour, salt, baking powder, pepper, egg, butter and milk. Mix well. Batter will be thick.

    Slice okra into about 2cm long pieces. Throw them in bowl of batter. Mix up a bit to make sure okra is well coated.

    Drop into okra into frying pan with about 2cm deep oil preheated oil (400F/200C).

    Fry until golden brown, turning once. Drain well on paper towel. Serve hot.


    Note: Just about any vegetable can be cooked this way. I use the same batter when cooking onion rings.

    Country style gravy.

    Ingredients:
    Drippings from the pork roast
    1/2 cup all purpose flour
    1 cup cold water
    1/2 cup milk
    Salt and pepper to taste

    Put pork drippings in frying pan or sauce pan. Bring to boil.
    Mix the flour and cold water until you have a smooth no lump liquid.
    Slowly add while stirring to boiling pork drippings. Make sure it's done slowly or you will end up with lumpy gravy.
    Let it simmer for a few minutes to thicken.
    Add milk until the gravy is a thickness you prefer. I like mine thick but some prefer thin.

    Mashed potato

    I won't go into detail here. If you don't know how to cook the potatoes, best you get out the kitchen and order a Big Mac meal.

    Everyone has their own "special" mashed potatoes but here's what I used for dinner last night.

    A dollop of butter, dollop of sour cream, a bit of garlic powder and milk. Mush it all up and your done.

    Apple sauce

    Right out of the jar. Sprinkle a bit of cinnamon on it if you fancy. I use S&W Gravenstein Apple sauce. Not easy to find in the sticks but available in civilized markets such as Villa.

    Hope you enjoy as much as I did.
    Last edited by Norton; 19-02-2011 at 12:01 PM.
    Whenever you find yourself on the side of the majority, it is time to pause and reflect.

  2. #2
    Mid
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    shutterstock.com

    ?

  3. #3
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    ^ yeah, a bit of greenery (or any colour) might add some 'depth', but it deos look very good; you can see it tastes yummy... I'd add another piece or 2 of that pork, but I'm a pig (moo gin moo and all that...).

  4. #4
    Days Work Done! Norton's Avatar
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    ^^Are you suggesting I should eat more of that green stuff. I do but that's another thread.

    Note, I sometimes deep fry broccoli, cauliflower, mushrooms and asparagus using the same batter. Industrial strength cholesterol is great if eaten in moderation.

  5. #5
    The Dentist English Noodles's Avatar
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    Looks nice, Norton. As has been pointed out though, why no greens?

  6. #6
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Bettyboo
    I'd add another piece or 2 of that pork
    Just the first helping BB. Having a nice pork sandwich as we speak.

  7. #7
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    Quote Originally Posted by Norton
    Note, I sometimes deep fry broccoli, cauliflower, mushrooms and asparagus using the same batter. Industrial strength cholesterol is great if eaten in moderation.
    Are you Scottish, Norts???

  8. #8
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Bettyboo
    a bit of greenery
    Quote Originally Posted by English Noodles
    why no greens
    Lots of greens. Cleverly camouflaged.



    If you want more. Fix a small green salad as side dish.

  9. #9
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Bettyboo
    Are you Scottish, Norts???
    50%. I am a Canadian born and raised country boy. High calorie diet coupled with dawn to dusk hard work drove our eating habits.

  10. #10
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    damn, that looks tasty.

  11. #11
    Days Work Done! Norton's Avatar
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    You must be an American.

  12. #12
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    Looks delicious mate but I am old fashioned and enjoy roast pork with only a dash of crushed rock salt.

    Yes, I can eat seasoned pork and enjoy it but you cannot beat the taste of natural roast pork and crackling.

  13. #13
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    Quote Originally Posted by Norton View Post
    Quote Originally Posted by Bettyboo
    Are you Scottish, Norts???
    50%. I am a Canadian born and raised country boy. High calorie diet coupled with dawn to dusk hard work drove our eating habits.
    So, should I file you with Begbie or Socal; or just make a hybrid file??? I suppose, as you say, if you're working real hard (North American adjective use, just for you... ) then you burn up a lot of the 'badness' that'd kill somebody sitting around doing nought. Pork roasts are a sensible option in Thailand really, much better than a lamb or beef roast due to the availability of decent meat at a reasonable price. It does look good.

  14. #14
    Days Work Done! Norton's Avatar
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    Quote Originally Posted by Bettyboo
    just make a hybrid file
    Indeed. Label it CanAm. Left Canada for streets paved with gold when I was 17.

  15. #15
    Philippine Expat Davis Knowlton's Avatar
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    That looks terrific. But, as much as it looks great, my favorite would be the day two roast pork sandwiches. Here, as well as in Thailand, the pork is great and we eat much more pork and chicken than we do beef, and very little lamb as my wife doesn't like it.

  16. #16
    Thailand Expat
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    Looks great norton, gonna have to do one soon.

  17. #17
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    Quote Originally Posted by Sir Wilson View Post
    damn, that looks tasty.
    Quote Originally Posted by Norton View Post
    You must be an American.
    I am.

  18. #18
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    oh those potatoes look wonderful right about now

  19. #19
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    Norton, you are a master in matters gastronomical. The gravy looks delicious.

  20. #20
    sabaii sabaii
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    Stufiin stuffin stuffin, oh and buttered veggies

    Quote Originally Posted by Davis Knowlton
    my favorite would be the day two roast pork sandwiches
    I like the pork when its still warm with apple sauce and sage and onion stuffing on a couple pieces of crusty bread. Lush

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