Pork and coconut shredded with basmati rice

Name: Pork and coconut shredded with basmati rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Spring onions; 2 Garlic cloves; 1 stick of lemongrass; 450 g Pork tenderloin; 250 g Basmati rice; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 1-2 TABLESPOONS Chilli powder; 1 can(s) (400 ml) Coconut milk; 2 TEASPOONS Grained vegetable broth; 1-2 TABLESPOONS Lime juice; 7-10 Tbsp Coconut shavings and lime slices

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Spring onions
2 Garlic cloves
1 stick of lemongrass
450 g Pork tenderloin
250 g Basmati rice
7-10 Tbsp Salt
1 TABLESPOON Oil
1-2 TABLESPOONS Chilli powder
1 can(s) (400 ml) Coconut milk
2 TEASPOONS Grained vegetable broth
1-2 TABLESPOONS Lime juice
7-10 Tbsp Coconut shavings and lime slices

Directions

1
Clean, wash and chop the spring onions. Peel garlic and chop finely. Clean, wash and quarter lemon grass. Wash the meat, dab dry and cut into pieces. Cook rice in 700 ml boiling salted water for about 15 minutes at low heat.
2
In the meantime heat oil in a pan. Fry the meat for 4-5 minutes in the oil and take it out. Sauté spring onions and garlic in frying fat. Dust with chilli powder. Add coconut milk, vegetable stock powder and lemon grass and bring to the boil. Cook over medium heat for about 8 minutes. Remove lemon grass. Add meat after 5-6 minutes. Season the shredded meat with lime juice. Drain rice if necessary.
3
Cook over medium heat for about 8 minutes. Remove lemon grass. Add meat after 5-6 minutes. Season the shredded meat with lime juice. Drain rice if necessary. Arrange the coconut slices and rice on plates. Garnish with grated coconut and lime slices