Recipe: Pineapple Pork with Spicy Cucumber & Coconut Rice
Pineapple Pork with Spicy Cucumber & Coconut Rice
Serves: 6
Marinade: 4 hours or overnight
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
1lb pork stirfry or pork tenderloin, thinly sliced into strips
½ cup teriyaki sauce
2 cups jasmine or basmati rice
1 can full fat coconut milk
1 ½ cups water
2 tsp granulated sugar
1 tsp salt
1 tbsp canola oil
4 cups pineapple, diced
Juice and zest of a lime
1 tsp chili garlic sauce
1 large English cucumber, diced
½ jalapeno, trimmed, seeds removed, and finely chopped
¼ cup cilantro, minced, plus more for garnish
¼ cup peanuts, roughly chopped
Instructions
Add pork and teriyaki sauce to a large bowl and toss to coat. Cover place in the fridge to marinate for 4-6 hours, or overnight. Remove from the fridge about 20-30 minutes before starting the rice to allow the pork to come to room temperature.
Combine rice, coconut milk, water, sugar and ¾ tsp salt in a medium saucepan. Bring to a boil, then lower the heat, cover and simmer for another 15-20 minutes or until all the liquid is absorbed. Remove from heat and allow to stand for 5 minutes before fluffing with a fork.
While the rice cooks, place a large skillet over medium-high heat. Add oil and swirl to coat the bottom of the pan, and then add the pork, shaking off any excess marinate. Cook the pork, undisturbed, for 3-4 minutes or until caramelized. Flip and add pineapple to the skillet. Cook 2-3 minutes longer, until pineapple is saucy and pork is golden. Remove from heat and add lime zest. Stir to coat.
While the pork cooks, combine cucumber, lime juice and zest, chili garlic sauce, jalapeno, cilantro, and remaining salt in a small bowl.
To serve, divide rice, pork, pineapple, and cucumber salsa between bowls. Sprinkle with peanuts and more cilantro, if desired.
