Roast Pork in Coconut and Ginger Sauce
with pineapple
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
449
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 449 kcal | (21 %) | ||
| Protein | 47.1 g | (48 %) | ||
| Fat | 21.8 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 800 grams trimmed Pork cutlet
- salt
- freshly ground pepper
- 1 garlic clove
- 1 walnut-sized pieces ginger
- 1 carrot
- 3 Tbsps vegetable oil
- 1 generous pinch Curry
- Juice (of 1 lemon)
- 100 milliliters dry sherry
- 125 milliliters Beef broth (Finished product)
- 1 can (165 ml) Coconut milk
- 250 grams Pineapple
- 2 Tbsps soy sauce (light)
- cilantro (for garnish)
Preparation steps
1.
Rinse pork, pat dry and season with salt and pepper. Peel garlic and chop. Peel ginger and chop. Peel carrot and dice. Heat 2 tablespoons oil in a Dutch oven. Cook pork. Add carrot, garlic and ginger. Stir in curry and deglaze with lemon juice and sherry. Pour in broth and coconut milk. Cook over medium heat, covered, for 40-45 minutes.
2.
Let meat rest, covered, for 10 minutes. Cut pineapple into pieces. Heat remaining oil and fry pineapple over high heat. Pour through a sieve and season juices with soy sauce, salt and pepper. Cut meat into slices and top with pineapple and pineapple sauce. Serve garnished with cilantro.
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