*note: this recipe can also be done with chicken*
I was rummaging through the freezer yesterday looking for something to make for dinner and I found the same old stuff; pork, chicken and ground beef. That's usually all of the meat our freezer consists of. We never (ok, very, very, rarely.. like when they're on super sale) freeze steaks, so they're usually a 'day of or after grocery shopping' meal. I found that we were running low on pork, but we had a couple of small loin roasts, some cubed and a package of medallions I had cut from our last bulk buy. We had just had chicken the night before, and ground beef not long ago, so pork it was. I pulled a roast out to thaw and set about ways to cook it. If you look up "pork roast recipes," you get a lot of the same stuff. Such as slow cook it and marinade it. I remembered finding this Honey Garlic Chicken recipe on Pinterset, and that it had mentioned it had previously been done with pork. Perfect! We hadn't had anything Asian-y in a while and this sounded delicious. So, I copied down the recipe, pondered some side dishes, and got to work.
Well, I waited until Cal got home, and it was actually dinner time, but you get the picture ;)
I had decided to make coconut rice as the side dish, so I started with that, as it took longer to cook.
Easy Thai Coconut Rice -- Serves about 4
1 cup white rice, uncooked
1/2 cup milk
1 cup water
1-2 T sweetened coconut
1 T toasted coconut
Now, I do have to admit, that this is NOT an actual recipe for coconut rice. This is my modified, I don't have jasmine rice or coconut milk recipe. I think it still game out pretty darn delish. Also note that while 1 cup of rice does not seem like enough, it definitely makes plenty!
Add your milk, water and untoasted coconut to a medium sized pot. Heat to a slight simmer and keep there for about 5 minutes. Then add your rice. Stir occasionally until it comes to a boil, then simmer, covered for about 20 minutes or until the liquid is absorbed (like making any rice). Stir, then reduce the heat to low and let sit, covered, stirring occasionally until ready to serve.
*note, this will not get as sticky as when using jasmine rice and coconut milk, but it will still hold a bit of a shape if desired.
**note, simmering the coconut in milk first allows the flavor to be absorbed into the liquid, and, in turn, into the rice.
Ok, so your rice is cooking. Now, onto the meat!
Start with your glaze, as it can be kept warm on the stove. In a small pot, combine:
1 T oil
1-2 cloves garlic, minced. -- cook until soft. Add:
1/2 c honey
1/8 c soy sauce
1/2 tsp black pepper
Simmer until heated, about 5-10 minutes. Leave on low, stirring occasionally until ready to serve.
Since I was using a roast, I sliced it in half as if I were going to butterfly it, then sliced it on the bias to create 4 reasonably sized portions. Two per person, mind you, for the size roast I had...
Then, I followed this recipe:
1 c flour
2 tsp salt
2 tsp black pepper
1 1/2 T ground ginger
1 T ground nutmeg
1 tsp thyme
1 tsp sage
1 T paprika
1/2 tsp cayenne pepper
it also called for an egg wash of 2 eggs and 4 T water.
Combine all of the dry ingredients on a pie plate. Mix well. Prepare egg wash in a bowl. Dredge pork piece in flour, then egg, then flour again. Fry in about a 1/2 inch of oil for about 7-10 minutes, turning halfway. When pork reaches 165 deg, its done.
Top your pork with the Honey Garlic sauce. Serve with rice. We topped our coconut rice with a little sweet chili sauce and toasted coconut to give it a slightly spicy flavor and a little crunch for texture.
This was super crunchy and good. The only change I would make is to decrease the nutmeg a bit, maybe by half, as it was very prominent in the breading. But, that's a personal preference.
Another great solution for boring old pork or chicken.
Please feel free to visit the original sites: Coconut Rice Honey Garlic Chicken