July 2017 Wine of the Month Club Newsletter - page 16

Cook pork, tomatoes, and onion in just enough salted water to cover. Simmer over medium-high heat for
20 minutes.
Using a slotted spoon, remove the tomatoes to a large bowl; discard the skins. Continue cooking the meat
uncovered at a low simmer until tender, about 1 1/2 hours.
Heat sesame and pumpkin seeds, peppercorns, garlic, and chiles over medium-high heat until toasted,
10–12 minutes. Remove to a medium bowl.
Using mortar and pestle, or food processor, grind the seed mixture into a thick, powdery paste with a few
small chunks remaining. Add the cooked tomatoes, working in batches as needed, and 1/4 teaspoon salt;
process well until the mixture has the texture of a thick, creamy sauce. (Sauce can be made up to 2 days
ahead. Cover and refrigerate.)
Add the sauce to the meat and cook at medium heat until meat is heated through, adding a few tablespoons of
water as needed to thin the sauce. Taste and adjust the seasoning as desired. Serve with rice or corn tamales,
with the extra sauce ladled on top.
8 cups (1 lb. 8 oz.) unsweetened coconut
1/4 cup plus 1 tbsp. olive oil
2 medium white onions, minced
1 cup canned crushed tomatoes
2 cloves garlic, chopped (2 tsp.)
1 lb. cooked Mozambican or Alaskan king crab legs, broken apart
at the joints
1 tbsp. kosher salt
Cilantro leaves, for garnish
Cooked white rice, for serving
Braised Pork with
Sesame and Pumpkin Seeds
Serves: 6
Coconut Crab Curry
Serves: 2
Serve with Rockus Bockus, Kimberly River or Kunza Gran Reserva Cabernet/Carmenere.
Serve with Kunza Sauvignon Blanc, 3 Girls Chardonnay or Ferrocinto Greco Bianco.
4 lb. trimmed boneless pork shoulder, cut into 3-inch chunks
10 medium tomatoes (2 1/2 lb.)
1 medium white onion, quartered
1 tbsp. plus 1/4 tsp. kosher salt, to taste
3/4 cup plus 2 tbsp. sesame seeds (4 oz.)
3/4 cup pumpkin seeds (4 oz.)
7 black peppercorns
5 cloves garlic
2 dried guajillo chiles, or another dried red mild- to medium-heat
chile, stemmed and seeded
Cooked rice or corn tamales, for serving
In a large pot over high heat, bring 8 cups water to boil. Add the coconut and let cook for 1 minute. Remove
the pot from the heat and let rest until the coconut is cool enough to handle. Using your hands, squeeze the
coconut flesh in batches to extract the coconut milk (you should have about 4 1/2 cups milk).
In a 12-inch skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until
softened and caramelized, about 25 minutes. Add the tomatoes, garlic, and crab, and cook, stirring
occasionally, 3 minutes. Add the coconut milk and bring to a gentle boil. Let simmer, stirring occasionally,
30 minutes. Season with salt to taste. Plate with a serving of rice. Garnish with cilantro.
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