COCONUT PORK STEW WITH GARAM MASALA
Coconut milk adds richness and a gentle creamy sweetness to this hearty pork stew, while garam masala, cumin, and cayenne add fragrance and a jolt of spice. Because yellow split peas are cooked along with the pork, you don't necessarily need to serve this over another starch, making it a warming one-pot meal. However, a side of rice will tame the heat if you're looking for a slightly mellower meal. And if you want to cool this down even further, substitute mild chiles for the hot ones called for in the garlic coconut oil.
Provided by Melissa Clark
Categories one pot, soups and stews, main course
Time 3h
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
- Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
- Heat oven to 325 degrees.
- Heat oil in large Dutch oven over medium-high heat. Add onion and sauté for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes.
- Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is. Bring to a simmer over high heat.
- Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
- Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown. Immediately remove pan from heat and reserve. (Do not allow entire garlic cloves to brown or they will taste bitter.)
- Serve warm, drizzled with garlic coconut oil and garnished with chopped cilantro.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 20 grams, Sodium 584 milligrams, Sugar 5 grams, TransFat 0 grams
PORK WITH COCONUT MILK
Serve with sticky rice. From Bittman's, "The Best Recipes in the World." Garnish with fresh cilantro. It can be refrigerated for up to a day before reheating.
Provided by Debbie R.
Categories Pork
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil over med-high heat until it shimmers, then add meat. Brown well on all sides, about 10 minutes. Sprinkle with pepper.
- Turn heat to low and pour off most of the fat; save a couple tablespoons of the fat tho. Add garlic and chiles. Cook, stirring, for about 30 seconds. Add coconut milk and nampla. Raise heat; bring to a boil, then turn heat to low again. Partially cover pan. Adjust heat so that it simmers steadily.
- Cook for at least one hour, stirring every 15 minutes. Do not let the bottom burn. If it becomes too thick, add water of about 1/2 cup or so at a time. Cook until meat is very tender.
Nutrition Facts : Calories 807.2, Fat 61.6, SaturatedFat 22.3, Cholesterol 195.3, Sodium 970.9, Carbohydrate 14.8, Fiber 0.5, Sugar 1.5, Protein 47
PORK (OR CHICKEN) STEWED IN COCONUT MILK
Provided by Mark Bittman
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put oil in a large deep skillet or casserole that can later be covered; turn heat to medium-high. Brown pork on all sides, turning as necessary, and adjusting heat so the meat browns but does not burn. This will take about 20 minutes. Season it with a little salt and pepper.
- When the pork is just about browned, add shallots, chilies and ginger; brown a bit, then add about 2 cups coconut milk and the nam pla. Bring to boil, cover, and adjust heat for a steady simmer. Cook, turning occasionally, for at least 90 minutes, or until the pork is tender; add additional coconut milk if mixture dries out.
- When the pork is tender, remove to a platter. Stir lime juice into sauce; taste, and adjust seasoning, adding more chili, nam pla or lime juice as necessary. Carve meat, and serve it with sauce.
Nutrition Facts : @context http, Calories 828, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 66 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 42 grams, Sodium 1149 milligrams, Sugar 8 grams, TransFat 0 grams
COCONUT MARINATED PORK TENDERLOIN
A savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing heat akin to a Mexican habanero, the fruity Scotch bonnet chile is a quintessential Jamaican ingredient which drives home the Caribbean influence of this dish.
Provided by Bobby Flay
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels.
- Preheat the grill to high heat for indirect grilling.
- Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.
- For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick.
- Spoon the green sauce over the sliced pork.
STIR-FRIED PORK IN COCONUT MILK
Akin to the preceding recipe, this one and its Japanese variation use additional liquid. This, plus the braising time, makes for a saucier dish that can be stretched, with white rice, to serve more people if you like. But in any case, it's delicious. See page 500 for information on Asian fish sauces like nam pla. Other cuts of meat you can use here: boneless chicken.
Yield makes 4 servings
Number Of Ingredients 9
Steps:
- Put 2 tablespoons of the oil in a large nonstick skillet (12-inch is best) and turn the heat to high; a minute later, add the onion and cook, stirring only occasionally, until the onion begins to char a little, a couple of minutes. Add the garlic and chiles and cook, stirring occasionally, for another minute. Remove this mixture with a slotted spoon and add the remaining oil.
- Add the pork and stir once or twice. Cook without stirring until it begins to brown, about a minute; stir once and let sit for another minute. Return the onion mixture to the pan, stir, and turn the heat to medium. Add the coconut milk, lime leaves, and nam pla and adjust the heat so that the mixture simmers steadily but not too violently.
- Cook for 10 minutes or so, until the mixture thickens slightly. Taste, adjust the seasoning, and serve with the lime wedges.
- Japan. The technique is similar, but the ingredients and results quite different: Omit the chiles in step 1. In step 2, add 1/2 cup good-quality soy sauce mixed with 1/2 cup water and 2 tablespoons mirin or 1 tablespoon honey; omit the lime leaves and nam pla. Simmer as directed and serve with lemon wedges.
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