Friday, March 29, 2013

Pork Medallions in Caribbean Nut Sauce

Dishes from the Caribbean often feature a fusion of flavors from all over the world. This recipe has Asian, Indian, and tropical influences, between the soy sauce, curry powder, and coconut milk. The ingredient list looks long, but almost half of the items are ground spices, so fret not. If you don't have - or don't like - Match pork, try this recipe with tempeh.

  • 6 peeled garlic cloves
  • 4 teaspoons peeled and chopped fresh ginger
  • 2 teaspoons cumin seeds
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup unsalted dry-roasted peanuts*
  • 1 tablespoon hot water
  • 12 ounces Match pork, thawed
  • Cooking spray
  • 2 tablespoons low-sodium soy sauce
  • 6 tablespoons water, divided
  • 2 cups thinly sliced red onion
  • 3 tablespoons light coconut milk
  • 1 tablespoon vegan brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups hot cooked long-grain rice
1. Place the garlic cloves in a food processor and process until minced.  Add the ginger, cumin, curry, and crushed red pepper, and process until blended.  Add the peanuts and hot water; pulse until well blended, scraping down the sides of the bowl as needed.

2. Cut the pork into 8 pieces (about 1-inch thick).  Place the pieces between 2 sheets of plastic wrap and flatten with a meat mallet until about 1/2-inch thick.

3. Heat a large skillet over medium-high heat.  Coat the pork pieces with cooking spray and add to the pan; saute for 2 minutes on each side.  Transfer to a shallow bowl.

4. Add the soy sauce and 2 tablespoons water to the pan, scraping to remove any browned bits. Pour the soy sauce mixture over the pork pieces and set aside.

5. Add the red onion to the pan and saute for 3 minutes.  Add 1/4 cup of the ground peanut mixture; cook for 4 minutes.

6. Stir in the remaining 4 tablespoons water, the coconut milk, brown sugar, salt, and black pepper.  Return the pork and soy sauce mixture to the pan and bring to a boil.  Reduce heat and simmer for 1 minute.

7. Meanwhile, prepare the rice according to package directions.  Combine the remaining ground peanut mixture (about 1/4 cup) with the cooked rice.

8. Spoon 1 cup rice onto each of 4 plates.  Top each serving with 3 ounces pork and 1/2 cup of the onion sauce.

*Don't forget to check ingredient lists carefully when buying dry-roasted peanuts. Some brands - such as Planter's - use gelatin, though it baffles me as to why. A sure bet is to buy dry-roasted peanuts from

Nutrition Info:
4 servings (3 ounces pork, 1/2 cup sauce, 1 cup rice), Calories 460

Tasting Notes:
Quite an intriguing blend of flavors, whether the soy-coated pork pieces, the toasted cumin against the backdrop of the cooked rice, or the subtle bits of peanuty peanut and fresh ginger in the sauce. The onions were very soft and sweet, the way I like them best.

Update: The whole dish is that much better once you chop the pork into pieces and mix it all up into one big pile on your plate. Quite delightful and different.


1 comment:

  1. 3 Studies PROVE How Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually get rid of fat by eating Coconut Fats (including coconut milk, coconut cream and coconut oil).

    These 3 studies from major medical magazines are sure to turn the traditional nutrition world upside down!