Pork calypso with cashew and coconut rice

Recipe from: 4/1/1998 12:00:00 AM
Ingredients 15
Servings 4
Time 15 min

Ingredients

  • 60
    ml
    dark rum
  • 60
    ml
    brown sugar
  • 15
    ml
    sesame oil
  • 30
    ml
    dark soy sauce
  • 1
    clove garlic, crushed
  • 2
    ml
    ground allspice
  • 4
    deboned pork loin chops
  • 30
    ml
    sunflower oil
  • COCONUT RICE
  • 350
    g
    wild and long grain rice
  • 400
    g
    coconut milk
  • 600
    ml
    chicken stock
  • 85
    g
    cashew nuts, roasted
  • 20
    ml
    fresh coriander
  • coriander, to garnish
 

Method

30 min
 
Mix rum, brown sugar, sesame oil, soy sauce, garlic and allspice together. Use this mixture to coat pork chops and leave to marinate. COCONUT RICE: Place the rice, coconut milk and chicken stock into a large saucepan and bring to the boil. Reduce heat to simmer, then cover and cook gently for 20 minutes. Add the nuts and coriander. Remove from the heat, but keep warm. Heat the sunflower oil in a heavy-based frying pan and fry the pork over a medium to high heat for about three minutes on each side. Remove the pork, add the marinating juices to the pan and heat until bubbling. Pour over the pork and serve with the rice. Garnish with coriander. Serves: 4 Preparation time: 15 minutes Cooking time: 30 minutes
 

Read more on: pork
 

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