PORK AND PINEAPPLE COCONUT CURRY
This is ideal for a quick supper. The heat of the curry balances out the sweetness of the pineapple.
Provided by mell_2
Categories Thai
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Begin by pouring the coconut milk into a bowl and let it settle so that the cream rises to the top; scoop the cream into a measuring cup. You should have roughly 1 cup of cream; if you need a little more, add some of the coconut milk.
- Bring the cup of coconut cream to a boil in a large pan and then cook it for about 8 minutes, or until the cream separates, stirring frequently to prevent it from sticking to the bottom of the pan.
- Peel and chop the pineapple. Then, ladle a little of the coconut cream into a bowl and stir in the red curry paste. Return the mixture to the pan and stir until well mixed. Continue to cook for 3 minutes, stirring occasionally until the paste is fragrant.
- Add the sliced pork and stir in the fish sauce, sugar, and tamarind juice. Stirring constantly, cook for 2 to 3 minutes, until the sugar has dissolved and the pork is no longer pink.
- Add the remaining coconut milk and the lime leaves and return the mixture to a boil and stir in the pineapple. Reduce the heat and simmer gently for 3 minutes, or until the pork is fully cooked. Sprinkle over the chili and serve immediately.
Nutrition Facts : Calories 444.4, Fat 32.5, SaturatedFat 21.1, Cholesterol 60, Sodium 442.8, Carbohydrate 17.3, Fiber 3.3, Sugar 12.6, Protein 23.4
WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE
Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 6 to 7 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
- Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
- Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.
Nutrition Facts : Calories 190, Fat 9 grams, SaturatedFat 8 grams, Cholesterol 95 milligrams, Sodium 640 milligrams, Carbohydrate 14 grams, Fiber 3 grams, Protein 13 grams, Sugar 9 grams
PINEAPPLE COCONUT CHILI PORK
I cobbled this together from a couple of recipes for sweet and sour pork I found here on food.com. I served it with rice, which I made with a smashed garlic clove and a slice of fresh ginger in the pot.
Provided by DrGaellon
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a medium skillet. When it shimmers, add onion and a pinch of salt. Sweat until onion softens, stirring occasionally, about 4 minutes.
- Add garlic and ginger and stir until fragrant, 30-60 seconds. Add jalapeno, red pepper and pineapple chunks. Stir and let cook until pepper begins to soften, about 4 minutes. Transfer to a bowl.
- Sprinkle pork with salt, black pepper and flour. Heat remaining 1 tbsp oil in empty skillet. When it shimmers, add pork and cook until brown, about 3 minutes on each side.
- Return pineapple mixture to pan. Add reserved pineapple juice, coconut milk and chili paste. Stir well. Bring to a boil, reduce to a simmer, cover, and cook until pork is done, about 15 minutes. Serve hot over steamed white rice.
Nutrition Facts : Calories 306.4, Fat 11.1, SaturatedFat 2.2, Cholesterol 73.8, Sodium 62.6, Carbohydrate 27.6, Fiber 2.2, Sugar 22.6, Protein 24.8
PORK CHOPS WITH PINEAPPLE SALSA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
- Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
- Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
- Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
- Photograph by Justin Walker
SEARED PORK CHOPS WITH COCONUT RUM AND CARAMELIZED PINEAPPLE SAUCE
Steps:
- Heat skillet to medium high heat. Season pork chops liberally with salt and pepper. Add peanut oil to skillet and sear pork chops until golden brown on both sides. Remove pork chops from pan and put into a preheated 450 degree oven for 6 to 8 minutes, or until done to your likeness. In same skillet, add 2 tablespoons butter and when it starts to brown add pineapple and cook until edges start to caramelize. Now add brown sugar, mix thoroughly, then add shallots and garlic and bring to a simmer. Next add rum and flambe ingredients. When the flame dies down, add chicken stock and bring to another simmer and reduce liquid by 1/2. Add lime juice, tomato, hot sauce, salt and pepper. Add remaining butter to thicken sauce. Garnish with chopped cilantro.
SPICY PINEAPPLE PORK CHILI (CROCK POT)
Make and share this Spicy Pineapple Pork Chili (Crock Pot) recipe from Food.com.
Provided by Mercy
Categories Pineapple
Time 9h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 3-1/2-quart electric slow cooker, combine the pork, beans, hot water, tomatoes with their liquid, tomato paste, juice from pineapple chunks, chilies, onion, chili powder, cumin, and garlic powder; mix well.
- Cover and cook on the low heat setting 8-1/2 to 9 hours until the pork and beans are tender, stirring once halfway through the cooking time, if possible.
- Stir in the pineapple chunks and serve.
Nutrition Facts : Calories 415.9, Fat 7.8, SaturatedFat 2.4, Cholesterol 66.9, Sodium 984, Carbohydrate 57.4, Fiber 9.2, Sugar 31.9, Protein 33.4
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PINEAPPLE PORK WITH COCONUT RICE RECIPE - PINCH OF YUM
From pinchofyum.com
4.8/5 (71)Calories 722 per servingCategory Dinner
- Marinate the pork with 1/4 cup of the sauce for 2-3 hours, or a full day. This is low-key and low-stress. Just do it whenever you think of it.
- Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (just let it sit there). Release the steam, fluff with a fork, season with a little salt, and attempt not to eat the whole thing.
- Heat a tablespoon of olive oil in a nonstick skillet or grill pan over medium high heat. Add *just* the pork, discarding the excess sauce – if you add all the sauce with it, it will steam the pork instead of caramelizing it. Leave the pork undisturbed in the hot pan for a few minutes at a time to get better caramelization. Throw the pineapple in there and let it get saucy and caramelized, too. Add a few additional tablespoons of sauce AFTER you’ve gotten it nice and brown.
- Top your luscious rice with a scoop of the saucy pineapple pork and finish with lime zest, cilantro, crunchy onions, and little slices of jalapeño.
PORK-AND-PINEAPPLE COCONUT CURRY RECIPE - DAVID …
From foodandwine.com
5/5 (1)Total Time 2 hrs 45 mins
- In a large enameled cast-iron casserole, cover the pork chunks with 1 inch of cold water (about 12 cups). Add the salt and bring to a boil over moderately high heat. Reduce the heat to moderate and simmer until the pork is tender, about 1 hour and 15 minutes. Using a slotted spoon, transfer the pork to a bowl. Set aside 2 cups of the pork stock; reserve the remaining pork stock for another use.
- Wipe out the casserole. Add 1 cup of the coconut milk and simmer over moderate heat until reduced by half, about 5 minutes. Stir in the curry paste and peanut butter and cook for 1 minute more. Add the remaining 1 cup of coconut milk and the reserved 2 cups of pork stock along with the sweet potato, galangal, lemongrass and shrimp paste. Cover partially and bring to a simmer over moderate heat. Cook until the sweet potato is almost tender, about 10 minutes. Add the eggplant and simmer until just tender, about 10 minutes.
- Add the pork and chiles to the casserole and simmer over moderate heat until the pork is heated through and the vegetables are tender, 10 minutes. Discard the galangal and lemongrass. Stir in the pineapple and cook until heated through, 1 to 2 minutes. Remove from the heat and stir in the basil. Serve with steamed white rice.
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