Frank's Recipes! South Pacific Coconut Rice with Sautéed Pork Loin

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

South Pacific Coconut Rice with Sautéed Pork Loin

2 cups Basamati rice
1 cup coconut milk
1 cup chicken stock
1/2 cup diced onions
1/4 cup and 1 tablespoon light vegetable oil
2 tablespoon ginger pesto
3 pieces 2.5 oz pork loin
pinch of salt and pepper
1/2 cup flour
1/4 cup thinly sliced onions

Ginger Pesto
1/2 cup oil
1/2 tsp salt
1/4 cup ginger, minced
1/4 cup green onions, minced
1/4 cup cilantro, minced, lightly packed
1/8 tsp white pepper
(Mix together pesto ingredients)

Cook rice with coconut milk, chicken stock and diced onions. Cook as if using only water. When rice is cooked, dollop with a little ginger pesto. Meanwhile, heat 1/4 cup salad oil in a wok. Dust onions with flour, salt and pepper. Shake off excess flour, and fry in oil until golden brown. Place on paper towel to drain. In a separate wok, heat remaining 1 tablespoon of oil. Dust pork with flour, salt and pepper. Cook in hot oil about 2 minutes on each side. Serve pork over rice and top with fried onions.