A production of Pennsylvania College of Technology & WVIA Public Broadcasting

"You're the Chef"

Home

Recipe Contest

Tricks of the Trade

Cooking Keys

About "You're the Chef"

Host Bios

Episodes

Schedule

Bookshelf

Food Links

Ask Chef Paul

Penn College Home Page

Print this recipe. Bookmark and Share
Entrée – Pork/lamb
Southeast Asian Spicy Coconut Pork
Southeast Asian Spicy Coconut Pork This recipe was featured on
"You're the Chef" episode #708.
Watch this episode on Google Video.
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
 


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.

Rate the Recipe
Other users' average rating of this recipe:
What others thought



Recipe Search
(ingredient, recipe name, or episode #)


Recipe Collection

Appetizers

Salads

Soups

Side Dishes

Casseroles

Entrées

Beef

Breakfast

Pasta

Pork/Lamb

Poultry

Seafood

Vegetarian

Desserts


 Comments to chef@pct.edu © 2001 Pennsylvania College of Technology