Grilled Pork Loin With Indonesian Chile-Coconut
Nutrition
Calories: 485 kcalCarbohydrates: 21 gProtein: 56 gFat: 32 gSaturated Fat: 19 gCholesterol: 144 mgSodium: 386 mgFiber: 8 gSugar: 14 gVitamin A: 27.6 IUCalcium: 78 mgIron: 14 mg
Ingredients
- 10 wholes hot chili pepper ancho chili peppers
- 1 cup white vinegar
- 1 cup chicken stock
- 1 tablespoon lemon grass or 2 fresh stalks lemon grass
- 4 tablespoons fresh ginger root peeled and coarsely chopped
- 2 whole Garlic cloves peeled
- 1 tbsp chopped cilantro
- 2 tbsp lime juice about 1 lime
- 1/3 cup coconut milk
- 1 dash salt to taste
- 1 dash Black pepper freshly ground, to taste
- 32 oz pork loin 8 pieces (4oz each)
Instructions
- Soak the ancho chile peppers in water to cover for 12 hours. Drain them, pat them dry, seed them, and set them aside.
- In a saucepan, combine the vinegar, chicken stock, lemongrass, and ginger. Bring to a boil, then lower the heat and simmer until it is reduced by one half, approximately 20 minutes. Strain the mixture and reserve, discarding the solids. Return the liquid to the saucepan.
- Add the garlic and seeded anchos to the reserved liquid, simmer for 15 minutes, and purée in a food processor or blender.
- Add the cilantro, lime juice, and coconut milk, and mix well. Season the mixture with salt and pepper to taste. Keeps up to 3 days, covered, in the refrigerator.
- When you are ready to grill, place the pork pieces between two pieces of plastic wrap, and lb them until evenly thin but not torn.
- Season the pork pieces with salt and pepper to taste, and grill them over high heat. If the pork is thin and your fire is hot, this should take about 2 minutes per side.
- Serve 2 pieces of pork per person, partially covered by a couple of tablespoons of the Chile-Coconut Sauce.