Coconut-Curried Pork Recipe
Coconut-curried Pork is a better mood elevator than a bar of chocolate! This Coconut-curried Pork is so tasty that I cannot resist serving it as a Side Dish often. I suggest that you try out this Coconut-curried Pork recipe, and tell me how you find it.
Ingredients
1 cup flaked coconut
1 1/2 cups boiling water
3 pounds pork boneless shoulder
1 medium onion, chopped (about 1/2 cup)
1 large clove garlic, finely chopped
1 tablespoon chili powder
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons vegetable oil
1 medium green pepper, cut into 1/4-inch pieces
2 tablespoons cornstarch
3 tablespoons cold water
2 medium tomatoes, cut into wedges
4 1/2 cups hot cooked rice
Directions
Line bowl with double thickness cheesecloth.
Place coconut in cheesecloth; pour 1 1/2 cups boiling water over coconut.
Let stand 30 minutes.
Gather ends of cheesecloth together and squeeze liquid into bowl.
Reserve coconut and liquid separately.
Trim excess fat from pork; cut pork into 1-inch pieces.
Cook and stir onion, garlic, chili powder, curry powder, salt, ginger and cayenne pepper in oil in 10-inch skillet until onion is tender, about 5 minutes.
Add pork and reserved coconut liquid.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until pork is tender, about 1 hour.
Toast reserved coconut in 350° oven, stirring occasionally, until dry and golden brown, 10 to 15 minutes.
Stir green pepper into pork mixture.
Cover and simmer until green pepper is crisp-tender, about 5 minutes.
Mix cornstarch and 3 tablespoons cold water; gradually stir into pork mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add tomato wedges; heat just until tomatoes are hot.
Serve over rice; sprinkle with coconut.
Place coconut in cheesecloth; pour 1 1/2 cups boiling water over coconut.
Let stand 30 minutes.
Gather ends of cheesecloth together and squeeze liquid into bowl.
Reserve coconut and liquid separately.
Trim excess fat from pork; cut pork into 1-inch pieces.
Cook and stir onion, garlic, chili powder, curry powder, salt, ginger and cayenne pepper in oil in 10-inch skillet until onion is tender, about 5 minutes.
Add pork and reserved coconut liquid.
Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until pork is tender, about 1 hour.
Toast reserved coconut in 350° oven, stirring occasionally, until dry and golden brown, 10 to 15 minutes.
Stir green pepper into pork mixture.
Cover and simmer until green pepper is crisp-tender, about 5 minutes.
Mix cornstarch and 3 tablespoons cold water; gradually stir into pork mixture.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Add tomato wedges; heat just until tomatoes are hot.
Serve over rice; sprinkle with coconut.
