---------------------------------------------------------------- From: Peepuff Newsgroups: rec.food.recipes Subject: Coconut Rice with Sauteed Pork Followup-To: rec.food.cooking Date: 26 Oct 1998 23:51:54 -0700 Organization: lava.net Hawaii Reply-To: Peepuff NNTP-Posting-Host: boofura.swcp.com South Pacific Coconut Rice with Sauteed Pork Loin 2 cups Basamati rice 1 cup coconut milk 1 cup chicken stock 1/2 cup diced onions 1/4 cup and 1 Tbs light vegetable oil 2 Tbs ginger pesto 3 pieces 2.5 oz pork loin pinch of salt and pepper 1/2 cup flour 1/4 cup thinly sliced onions Ginger pesto 1/2 cup oil 1/2 tsp salt 1/4 cup ginger, minced 1/4 cup green onions, minced 1/4 cup cilantro, minced, lightly packed 1/8 tsp white pepper (Mix together pesto ingredients) Cook rice with coconut milk, chicken stock and diced onions. Cook as if using only water. When rice is cooked, dollop with a little ginger pesto. Meanwhile, heat 1/4 cup salad oil in a wok. Dust onions with flour, salt and pepper. Shake off excess flour, and fry in oil until golden brown. Place on paper towel to drain. In a separate wok, heat remaining 1 Tbs of oil. Dust pork with flour, salt and pepper. Cook in hot oil about 2 minutes on each side. Serve pork over rice and top with fried onions. Enjoy! -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.