Name: Pork calypso with cashew and coconut rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 60.00 ml rum dark; 60.00 ml brown sugar; 15.00 ml sesame oil; 30.00 ml soy sauce dark; 1.00 garlic cloves, crushed; 2.00 ml allspice ground; 4.00 pork deboned loin chops; 30.00 ml sunflower oil; 350.00 g rice wild and long grain; 400.00 g coconut milk; 600.00 ml stock chicken; 85.00 g cashew nuts roasted; 20.00 ml fresh coriander; fresh coriander to garnish

Recipe Disclaimer

Tap for method

Ingredients (14)

60.00 ml	rum — dark
60.00 ml	brown sugar
15.00 ml	sesame oil
30.00 ml	soy sauce — dark
1.00	garlic — cloves, crushed
2.00 ml	allspice — ground
4.00	pork — deboned loin chops
30.00 ml	sunflower oil

COCONUT RICE

350.00 g	rice — wild and long grain
400.00 g	coconut milk
600.00 ml	stock — chicken
85.00 g	cashew nuts — roasted
20.00 ml	fresh coriander
	fresh coriander — to garnish

Tap for ingredients

Method:

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