"Kusina" = Kitchen; "Manang" = older sister

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Wednesday, February 18, 2015

Coconut Creamed Tocino Pork Roast


Coconut Creamed Tocino Pork Roast
I have been busy preparing for a craft fair in Skowhegan. This might be my first big (kinda) craft fair to attend. I have been making and applying labels on my products. As such, I had to think of a dish that I can sort of start and forget...for a long while.

I had this pork roast completely thawed in the fridge, about 3-4 pounds. Fits well in my small crockpot. I was also craving for tocino...and was imagining a fork-tender pork tocino, but I saw this leftover coconut milk sitting in the fridge for a few days now (I used about 1/4 cup in a prior dish, and I was afraid it would get sour soon).

Crossing my fingers, I whipped up a recipe in my head using tocino mix and the coconut milk. When I finally tasted the final sauce, it was heavenly! Both hubby and son approved it!

Easy-peasy and OH SO YUMMY!

INGREDIENTS:
Pork roast 3-4 lbs
1 packet tocino mix
salt to taste
turmeric to taste (optional; I like adding turmeric to anything that would look nice yellowish or orange-ish in color, plus I love its health benefits.)
Coconut milk (1 can is good, although I used less than 1 can's leftover)
Potato Starch or Arrowroot flour for thickening (about 1 Tbsp or 2)
(Suggested spice if making this is the star anise.)

PROCEDURE:
With the pork roast in a slow cooker ceramic insert, sprinkle all around with the tocino mix, making sure it is coated well. Cover and turn slow cooker on to low setting and leave alone for 8 hours, or to high setting and leave alone for 4 hours. The pork roast will render its juice, about 2 cups or less. Meanwhile, do your chores.

At the end of cooking time, keep slowcooker on warm setting, transfer to roast to a plate, then transfer the rendered juice into a small saucepan. Place the roast back in the slow cooker and keep warm and covered.

Separate about 1/4 cup of the juice and place that in a small cup and set aside to cool down a bit. Boil the remaining juice in the saucepan. Shake the can of coconut milk well, then pour the contents into the saucepan and mix well. Let boil about 5 mins or until coconut milk has become creamy instead of tasting like fresh coconut. Add turmeric powder if using. Adjust taste with salt.

Transfer the pork roast onto a platter and pour the sauce over. Enjoy with mashed potatoes or rice, with boiled and creamed green peas or green beans.
Fork tender!

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