This Coconut, garlic and chilli pork is delicious, versatile and easy on the purse.
Ingredients
- 2 tablespoons peanut oil
- 4 (700g) pork loin chops
- 1 medium red onion, thinly sliced
- 3 teaspoons chilli garlic sauce
- 270ml can coconut cream
- 3/4 cup Massel chicken style liquid stock
- 1 tablespoon fish sauce
- 4 kaffir lime leaves, shredded
- 175g green beans, trimmed, halved
- Steamed jasmine rice, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Heat half the oil in a large, deep frying pan over medium-high heat. Cook pork for 2 to 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm.
- Step 2Add remaining oil to pan. Cook onion, stirring, for 5 minutes or until softened. Add chilli garlic sauce. Cook for 1 minute or until fragrant.
- Step 3Add coconut cream, stock, fish sauce and lime leaves. Bring to the boil. Reduce heat to low. Return pork to pan with beans. Simmer for 2 to 3 minutes. Turn pork. Simmer for 2 to 3 minutes or until pork is cooked through and beans are tender.
- Step 4Serve pork with rice and coriander.
- Low carb
Nutrition
3146 kj
Energy
41.1g
Fat Total
20.7g
Saturated Fat
3.5g
Fibre
33.7g
Protein
87mg
Cholesterol
845mg
Sodium
59.3g
Carbs (total)
All nutrition values are per serve
- Author: Kirrily La Rosa
- Image credit: Amanda McLauchlan
- Publication: Super Food Ideas
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