Entrée – Pork/lamb
Southeast Asian Spicy Coconut Pork

This recipe was featured on "You're the Chef" episode #708. Buy this episode from WVIA.

Yield: six portions

Ingredients:

1/2 c.	peanut oil
2 c.	Spanish onions, sliced
1/4 c.	fresh garlic, finely chopped
2 each	fresh jalapeno peppers, stems removed, chopped with seeds
1 Tbsp.	ground coriander
1 1/2 tsp.	ground turmeric
2 lb.	pork tenderloin, trimmed, cut into strips
2 c.	coconut milk, stirred
to taste	salt

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Procedure:
In a wok or large sauté pan over high heat, lightly brown the onions and garlic.

Add the peppers and spices and continue cooking for 1 minute, until the spices are fragrant and toasted.

Add the pork, stir to deglaze the pan, and continue to cook and stir until the pork is fully cooked.

Remove the pan from the heat, add the coconut milk and stir to combine with the pork. Return to the heat and warm the coconut sauce.

Serve over sticky rice.