Pork With Coconut Milk Recipes

COCONUT MARINATED PORK TENDERLOIN

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.

COCONUT PORK STEW WITH GARAM MASALA

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.

PORK WITH COCONUT MILK

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.

SUNNY'S COCONUT MILK BRAISED PORK LOIN

Steps:

• For the rub and pork: In a small bowl, mix the paprika, smoked salt, onion powder and a few grinds of pepper. Rub the pork on all sides with the blend. Let the pork rest at room temperature for 1 hour.
• In a large Dutch oven on high heat, add the butter and olive oil. Once it begins to swirl, add the pork and allow it to sit and sear to a deep golden brown, then rotate and repeat on all sides, 3 to 5 minutes per side. Don't forget the ends!
• For the pot: Add the apricots around the edges of the pork and cook while moving around for a minute. Add the thyme, garlic, rosemary and enough coconut milk to reach three-quarters of the way up the sides of the loin. Bring to a boil, then lower to a very low simmer and cover. Cook for 1 hour, then flip the loin and cook until tender, another hour.
• Remove the loin to a plate and cover with aluminum foil for 10 minutes before slicing into 1-inch-thick slices.
• For the gravy: Remove the herbs from the pot and raise the heat to reduce the coconut milk to a gravy consistency. Taste and season with salt if needed. Stir in the parsley and lime juice, and spoon over the pork slices.

PORK (OR CHICKEN) STEWED IN COCONUT MILK

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.

GROUND PORK AND SHRIMP IN COCONUT MILK

Steps:

• Start Rice cooking, this takes 3 times as long as cooking the sauce.
• Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
• Stir in the pork and adjust heat to keep mixture at a light boil. While stirring, cook mixture 4 - 5 minutes.
• Take pan off of stove and add shrimp.
• Stir in the nam pla fish sauce, then salt and pepper to taste.
• Serve over rice; garnish with onions, cilantro and mint.

MINCED PORK AND SHRIMP IN COCONUT MILK

Steps:

• Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
• Stir in the pork and adjust the heat so the mixture simmers steadily. A minute later, add the shrimp. Cook, stirring, until both pork and shrimp are cooked through, about 3 minutes more.
• Stir in the nam pla, then salt and pepper if necessary. Remove from the heat and transfer to a serving bowl; garnish with the scallions, cilantro, and mint, and serve.