COCONUT RICE WITH PORK AND GINGER AND PEANUT SAUCE
SERVES 8 PREPARATION: 15 MIN COOKING: 35 MIN
RICE 375ml (1½c) jasmine rice 1 can (400ml) coconut milk 1 garlic clove, crushed 5 ml (1t) salt 375ml (1½c) water SALAD 10 ml (2t) butter 5 ml (1t) sesame oil 500-800 g pork fillet, cut into small cubes salt and pepper 2 red peppers, finely chopped 1 red cabbage, shredded 375ml (1½c) finely grated carrot handful of fresh coriander, chopped 3-4 spring onions, thinly sliced SAUCE 80ml (⅓c) peanut butter 30ml (2T) honey 15ml (1T) finely grated fresh ginger 30ml (2T) rice vinegar 5ml (1t) sesame oil 60-80ml (¼- ⅓ c) water TO SERVE 45ml (3T) sesame seeds, toasted lime slices 1 RICE Rinse the rice until the water runs clear. In a medium pot, combine the rice, coconut milk, garlic, salt and water. Cover and bring to the boil. Once the liquid reaches a rolling boil, reduce the heat and simmer for 12-15 minutes. Turn off the heat and leave to stand, with the lid on, for 10 minutes. 2 SALAD Heat the butter and oil in a pan. Season the pork cubes with salt and pepper and fry in batches until done and browned. Set aside. In a large serving bowl, toss the vegetables and pork. 3 SAUCE In a small microwaveable bowl, combine the peanut butter and honey. Microwave for 15 seconds or until the peanut butter thins. Stir well. Add the ginger, rice vinegar and sesame oil. Stir again. Dilute with water to the consistency of your liking. 4 TO SERVE Fluff up the rice, add the pork mixture and sesame seeds and toss. Serve with the sauce and lime slices.