coconut, garlic & chilli pork
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This comes from my sister in-law, who is from Thailand. Very quick and easy with big flavors. If you can't get the Kaffir lime leaves fresh. You can usually find them in an Asian shop pickled. Use the Kaffir lime leaves like bay leaves, for flavor not eating.
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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Pan Fry
Ingredients For coconut, garlic & chilli pork
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2 Tbsppeanut oil
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4pork loin chop, bone in
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1 mdonion, red thinly sliced
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3 tspchilli garlic sauce
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9 ozcoconut cream
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3/4 cchicken stock, no salt
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1 Tbspfish sauce
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4kaffir lime leaves
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6 ozgreen beans, fresh trimed & washed
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2 cjasmine rice, steamed
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coriander, leaves to serve
How To Make coconut, garlic & chilli pork
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1Heat half the oil in a large deep frying pan over medium-high heat. Cook pork for 2 to 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm.
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2Add remaining oil to pan. Cook onion stirring for 5 minutes or until softened. Add chilli garlic sauce. Cook for 1 minute until fragrant.
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3Add coconut cream, stock, fish sauce and lime leaves. Bring to the boil. Reduce heat to low. return pork to pan with beans. Simmer for 2 to 3 minutes or until pork is cooked through and beans are tender.
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4Serve pork over rice & coriander.
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