Braised pork in coconut milk

Name: Braised pork in coconut milk
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 250 g Coconut flake; 1 kg Pork escalope; 2 Onions; 40 g clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Curry; 1 TABLESPOON Flour; 150 ml clear broth (instant); 200 g Long grain rice; 1 can(s) (850 ml, separation weight 500 g) Pineapple; 1 red pepper; 1 collar Spring onions; 7-10 Tbsp Sambal Oelek

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

250 g Coconut flake
1 kg Pork escalope
2 Onions
40 g clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Curry
1 TABLESPOON Flour
150 ml clear broth (instant)
200 g Long grain rice
1 can(s) (850 ml, separation weight 500 g) Pineapple
1 red pepper
1 collar Spring onions
7-10 Tbsp Sambal Oelek

Directions

1
Pour 500 millilitres of boiling water over the grated coconut and leave to stand for 30 minutes. Then press through a gauze cloth. (Results in 400 millilitres of coconut milk). Dab pork cutlets dry and cut into cubes.
2
Onions peel and roughly chop. Sauté the meat in portions in hot lard. Add onions and fry briefly. Season with salt and pepper. Dust flour and curry and mix. Add broth and coconut milk while stirring and bring to the boil once.
3
Braise at medium heat for 35 minutes. Cook the rice in 400 millilitres of boiling salted water for 15 to 20 minutes. Drain the pineapple (collecting the juice) and cut into pieces. Clean, wash and chop the peppers and spring onions.
4
Add the bell peppers, spring onions, pineapple pieces and 50 millilitres of pineapple juice to the curry ten minutes before the end of the cooking time. Season with salt and Sambal Oelek. Add rice to the curry.