Recipe Coconut & Tamarind Pan Braised Pork Loin

Ingredients :

• 2 lb boneless pork loin
• 1 C Musashi Midori Sriracha
• 8 large shallots; sliced in rings
• 2 C chicken stock
• 2 cans jumex tamarind
• 1 C coconut milk
• 1/2 C rice vinegar
• 3 cloves garlic; minced
• 1 T ground coriander seed
• 2 t onion powder
• 1 t garlic powder
• 1 large pinch kosher salt and black pepper
• vegetable oil; as needed

Method :

1. Heat vegetable oil in a large, deep saute pan. Cover pork loin with enough oil to coat. Season with onion & garlic powder, ground coriander seed, kosher salt, and black pepper. Sear pork loin on each side and remove from pan.
2. Add shallots. Sweat for 1 minute.
3. Add garlic. Cook for 30 seconds to 1 minute or until garlic is fragrant.
4. Add rice vinegar and 1/2 C chicken stock. Scrape up brown bits on saute pan.
5. Return pork loin to pan. Add jumex and remaining chicken stock. Cover. Simmer for approximately 50 minutes or until pork has almost reached desired doneness. When pork is cooked, remove from pan and let rest on a plate to carry over cook.
6. Add coconut milk to pan. Simmer for 2 minutes to blend flavors. Adjust seasoning with salt and pepper.
7. Variations; Basil, cilantro, ginger, lime, rosemary, thyme, scallions, leeks, ramps, chives, cayenne, soy, tamari, tarragon, anise, cardamom, espresso powder, peanut oil, onions, carrots, celery, bell pepper, sweet potatoes, tamarind pod, lemon, lemongrass, mirin, honey, sake, peanuts, habanero, bacon, horseradish,

Recipe Coconut & Tamarind Pan Braised Pork Loin 2010-04-12T21:25:00-07:00 Rating: 4.5 Diposkan Oleh: CakeMaster