Thwarted Again — The Quest for Cilantro Roots

What is it with American grocery stores, at least the stores in my area, that they must sell cilantro without the roots?  For one, cilantro with the roots stays fresh SO MUCH LONGER than cilantro that's had its roots chopped off.  That should be enough for the consumer to want the roots.  But no, I imagine our super hygenic American society finds edible herbs with roots still attached rather gross, so someone (the grocery store?  the farmer?) has decided that they must cut the roots off to make cilantro desirable for purchase.  I personally think that few herbs are prettier than full bunches of bushy green cilantro with their lacey leaves and long, delicate white roots.  Well, beauty is in the eye of the beholder, but I still need those roots.  How can I make my favorite Thai "Sweet Pork" dish without cilantro roots?

Sweet Pork
Practical Thai Cooking

2 lb pork shoulder (I like to use pork tenderloin.)
1.5 Tbs sake
2 Tbs coasley chopped garlic
10-12 peppercorns (crack them)
3 coriander/cilantro roots, chopped  (Or, you can substitute about 2 or 3 chopped cilantro stems per root.)
2 Tbs fish sauce (nam pla)
pinch of salt
2.5 Tbs raw sugar (or palm sugar)
1/2 cup thinly sliced onion
1/4 cup vegetable oil
1/2 cup water (I prefer to use 1/4 C )
chopped fresh cilantro for garnish

1) Thinly slice (say 1/4 inch thick) the pork and marinate in the sake for at least ten minutes.

2) Blend into a paste in the food processor:  garlic, cilantro roots, peppercorns, sugar, fish sauce, and salt.

3) Heat a wok.  Heat oil.  Fry the onion in the oil until golden. (I like to make them crispy.)  Remove with slotted spoon and set aside. 

4) Pour in sauce and stir fry for just a few seconds.  Add pork and stir fry for 5-7 minutes. 

5) Add water, turn heat low, cover and cook for 20 minutes or until the liquid has evaporated and the meat is tender. The end dish should be dry. I find that 1/2 cup of water is too much, and that I have to uncover the pork and boil it off to get a dry sauce. And then I stir-fry it a bit longer (up to 5 minutes or so) on medium-high/high heat until the pork starts to carmelize a bit (browns), but stop before it blackens and tastes scorched.

6) Toss with chopped cilantro leaves. Garnish with the friend onions. (If the onions survive that long. I've usually eaten them myself by then!)

It's perfect with white rice.  Yum!

Comments

[Michelle G.]

Have you tried growing your own cilantro? It grows very easily in a Michigan garden (probably even in a pot if you live in an apartment). I've found that the period it remains cilantro (before going to seed as coriander) isn't terribly long, so you may want to stagger plantings for a longer season. I totally agree with your point though--fresh herbs cost enough--why reduce their freshness and shelf life?

[Kitchen Chick]

I've grown it before, and, as you've mentioned, cilantro bolts very quickly. Not worth the trouble, in my opinion.