Recipes

May 14, 2014 5:30 PM by Jennifer English

Delicious Coconut Rice with Pork

What is the perfect dish? A plate of food that pleases all the senses or one that delivers comfort or memories of childhood? For me, a perfect recipe delivers an impact for all of the dimensions of taste on the tongue ( bitter sour,salty , sweet & umami). The balance of each of these tastes in any one bite of food delivers the most pleasure and satisfaction. The result? A reflexive spoken YUM! This delivers.

On a Wednesday night after work, this recipe for delicious coconut rice with pork is a one pot salvation. It is delicious and satisfying. The recipe is from www.Food52.com, one of the best resources on the web for food ideas, and one of their award winning contributors Gingerroot. It comes from Hawaii. I say when you taste this, you will say Mahalo.

Delicious Coconut Rice with Pork

3 to 4 large scallions, thoroughly washed, trimmed just above root
3 tablespoons canola oil, divided
3/4 pounds ground pork
1 tablespoon good quality fish sauce (like Red Boat or Three Crabs)
1 tablespoon plus 1 teaspoon minced ginger
1 tablespoon plus 1 teaspoon minced garlic
1 1/4cup medium grain Calrose rice
1 1/4cup chicken stock
3/4cups coconut milk (shake can before opening)
1 head of baby bok choy (optional), end trimmed, leaves separated, washed, and sliced crosswise
Wedge of lime, for finishing

1. Prep scallions by slicing 1/3 cup of white and light green parts. Thinly slice dark green part of scallions for 3/4 cup, divided into 1/2 cup and 1/4 cup. Set aside.

2. Heat 1/2 tablespoon of canola oil over medium heat in a Dutch oven or similar pot. Add ground pork, 1 tablespoon of minced garlic and 1 tablespoon of minced ginger and cook, breaking up meat with a wooden spoon. When meat is no longer pink, add fish sauce and cook for another minute or two, stirring. Transfer meat to a bowl and cover with foil.

3. Add 1/2 tablespoon canola oil to pot, followed by remaining 1 teaspoon of garlic, 1 teaspoon of ginger and 1/3 cup of sliced white and light green scallions. Cook, combining with wooden spoon, until fragrant, about a minute. Add rice and stir to coat, until rice is shiny. Add stock and coconut milk, stir to combine and cover. When rice begins to bubble, turn heat down to simmer. Set your timer for 20 minutes.

4. While rice is cooking, heat remaining 2 tablespoons oil in a small skillet over medium heat. When oil shimmers, add 1/2 cup of sliced dark green scallions. Crisp up scallions by stirring frequently, remembering that they will go from crisp to burned in a second. Since they are dark, you won't have as obvious a visual clue as with onions or shallots; I usually rely on smell. Once they start to smell dark and smoky I start to look for golden brown charred edges and begin to remove onions by the forkful to a paper towel lined plate until they are all done. It's not the most delicate maneuver but they are delicious and worth it.

5. If you are using the baby bok choy, add it to the still hot skillet once you've removed the crispy scallions. Cook in scallion oil until leaves are wilted and stem begins to soften, about 2 minutes. Remove from heat.

6. When timer goes off, remove lid from rice pot and give mixture a stir. Rice should be perfectly cooked, plump, and almost risotto like, though without the extra liquid. Stir in reserved pork, crisped scallions, remaining 1/4 cup sliced dark green scallions, and bok choy if using. Finish with a squeeze from a lime wedge. Serve immediately and enjoy!

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