Since the pork roast I thawed was not a pork roast, I had to figure out something else to make and hit a mental brickwall. Thanks to fellow DCers, I came up with a Thai-inspired pork stir-fry. First, I made Snip's curry paste (1/2 batch) to which I added some chopped lemongrass I had in the freezer. I marinated the pork cubes in that for about an hour. Meanwhile, I chopped the green pepper, carrots, onion, and soaked the mushrooms and then chopped them (actually, I started the mushrooms before making Snip's curry paste). Fast forward, I stir-fried the meat, veggies, added some fish sauce, added about 1/4 c pork stock, more red chili flakes, lime zest, water chestnuts, bamboo shoots. Served it over rice noodles with lime wedges, topped with Thai basil, red chili flakes, coconut (I should have thawed it sooner), and pineapple on the side. I was going to mix the pineapple in, but changed my mind. Anyway, it was quite tasty--the meat was very tender and there was just enough heat without it being overpowering. I know what I'm having for lunch tomorrow. Thanks, Snip, for sharing the recipe for curry paste--I'm never buying curry paste again.
