Caribbean meat pot with rice

Name: Caribbean meat pot with rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 200-250 g Coconut flake; 800 g Pork escalope; 30 g clarified butter; 7-10 Tbsp salt, white pepper; 3-4 Tsp curry, 1-2 tablespoons flour; 250 g Long grain rice; 1 can(s) (850 ml) Pineapple Rings; 1 red pepper; 1 collar Spring onions; 1/4-1/2 Tsp Sambal Oelek

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

200-250 g Coconut flake
800 g Pork escalope
30 g clarified butter
7-10 Tbsp salt, white pepper
3-4 Tsp curry, 1-2 tablespoons flour
250 g Long grain rice
1 can(s) (850 ml) Pineapple Rings
1 red pepper
1 collar Spring onions
1/4-1/2 Tsp Sambal Oelek

Directions

1
Pour 600-700 ml of boiling water over the grated coconut and let it stand for about 30 minutes. Squeeze out, collecting the liquid (results in approx. 500 ml coconut milk)
2
Dice meat. Peel onions and dice them roughly. Heat clarified butter and fry meat. Fry onions briefly. Season with salt and pepper. Sprinkle with curry and flour and sauté briefly. Deglaze with coconut milk, bring to the boil. Cover and stew for about 35 minutes.
3
Cook the rice in boiling salted water for about 20 minutes. Drain the pineapple, collect the juice. Cut pineapple into pieces. Clean, wash and chop the peppers and spring onions
4
Add the vegetables, pineapple and 3-5 tbsp. pineapple juice to the meat approx. 10 minutes before the end of the cooking time, and cook until done. Season to taste with salt and Sambal Oelek
5
Drain the rice well and place it on a large preheated plate as a rim. Fill the meat in the middle