Best 5 Pork With Coconut Milk Recipes

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Tantalize your taste buds with our delectable Pork with Coconut Milk, a harmonious blend of flavors that will transport you to a tropical paradise. This versatile dish, deeply rooted in various culinary traditions, offers a symphony of taste sensations, from the tender and succulent pork to the creamy and aromatic coconut milk sauce. Embark on a culinary journey as we present three distinct recipes that showcase the diverse culinary expressions of this beloved dish.

**1. Classic Pork with Coconut Milk:**
Experience the authentic flavors of this traditional recipe, where tender pork pieces are lovingly simmered in a creamy coconut milk sauce infused with aromatic spices and herbs. The harmonious balance of savory and sweet flavors, along with the subtle hint of heat, will leave you craving for more.

**2. Spicy Pork with Coconut Milk:**
Ignite your taste buds with this fiery rendition of Pork with Coconut Milk. Succulent pork is coated in a vibrant marinade of aromatic spices and fiery chilies, then cooked to perfection in a rich and creamy coconut milk sauce. Get ready for an explosion of flavors that will leave you with a delightful lingering warmth.

**3. Thai-Inspired Pork with Coconut Milk:**
Embark on a culinary adventure to the vibrant streets of Thailand with this exotic recipe. Tender pork is infused with the aromatic flavors of lemongrass, galangal, and kaffir lime leaves, then simmered in a luscious coconut milk sauce. The harmonious blend of sweet, sour, and savory flavors, complemented by the subtle heat of chili peppers, will transport you to the heart of Thailand.

Let's cook with our recipes!

COCONUT PORK STEW WITH GARAM MASALA



Coconut Pork Stew With Garam Masala image

Coconut milk adds richness and a gentle creamy sweetness to this hearty pork stew, while garam masala, cumin, and cayenne add fragrance and a jolt of spice. Because yellow split peas are cooked along with the pork, you don't necessarily need to serve this over another starch, making it a warming one-pot meal. However, a side of rice will tame the heat if you're looking for a slightly mellower meal. And if you want to cool this down even further, substitute mild chiles for the hot ones called for in the garlic coconut oil.

Provided by Melissa Clark

Categories     one pot, soups and stews, main course

Time 3h

Yield 8 servings

Number Of Ingredients 18

2 1/2 pounds boneless pork butt (fat trimmed), or pork stew meat, cut into 1 1/2-inch pieces
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt, more to taste
1 1/2 teaspoons garam masala
1/2 teaspoon cayenne
1/2 cup dried yellow split peas
2 1/2 tablespoons coconut oil
1 large yellow onion, finely chopped
1 cinnamon stick
6 cloves garlic, minced
1 serrano or jalapeño pepper, minced
1 26- to 28-ounce can or package diced tomatoes
1 cup coconut milk, solids and liquid whisked together
Chopped cilantro, for garnish
1/3 cup coconut oil
1 teaspoon mustard seeds
6 cloves garlic, thinly sliced
3 hot red or green chiles, halved lengthwise, seeds scraped out with a spoon

Steps:

  • In a large bowl, combine the pork with the cumin, salt, garam masala and cayenne. Cover and refrigerate overnight.
  • Cover the split peas with boiling water to cover by 2 inches, and let soak overnight. Drain.
  • Heat oven to 325 degrees.
  • Heat oil in large Dutch oven over medium-high heat. Add onion and sauté for 8 minutes, or until tender and golden brown. Add cinnamon stick, garlic and jalapeño. Saute for 5 minutes, until the jalapeño is tender. Add the pork and any juices from the bowl and sauté until lightly browned all over, about 7 minutes.
  • Stir in tomatoes, split peas and coconut milk and season with more salt, to taste. The pork should just be covered by liquid. If it's not, add a little water until it is. Bring to a simmer over high heat.
  • Once the mixture is simmering briskly, cover Dutch oven, and place in oven for 2 to 2 1/2 hours, or until split peas are tender and pork is falling apart and cooked through.
  • Meanwhile, prepare the garlic coconut oil: In a small saucepan, heat oil over medium heat. Add mustard seeds. Once they begin popping, add garlic and chiles, and fry until edges of garlic turn golden brown. Immediately remove pan from heat and reserve. (Do not allow entire garlic cloves to brown or they will taste bitter.)
  • Serve warm, drizzled with garlic coconut oil and garnished with chopped cilantro.

Nutrition Facts : @context http, Calories 440, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 20 grams, Sodium 584 milligrams, Sugar 5 grams, TransFat 0 grams

COCONUT MARINATED PORK TENDERLOIN



Coconut Marinated Pork Tenderloin image

A savory coconut bath infuses lean pork tenderloin with rich flavor while it tenderizes the meat. With blazing heat akin to a Mexican habanero, the fruity Scotch bonnet chile is a quintessential Jamaican ingredient which drives home the Caribbean influence of this dish.

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

1 can unsweetened coconut milk
3 tablespoons grated fresh ginger
1 heaping tablespoon mild curry powder
1 tablespoon fresh lime juice
1 teaspoon ground star anise
1 teaspoon Spanish paprika
1/4 teaspoon coarsely ground black pepper
2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce
6 cloves garlic, finely chopped
2 pounds pork tenderloin, trimmed of excess fat
2 tablespoons canola oil
Kosher salt
1 cup packed fresh cilantro leaves
1/2 cup packed fresh parsley leaves
1/4 cup sliced green onion, green and pale green part
3/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
2 cloves garlic, chopped
1/4 Scotch bonnet chile, chopped
Honey, as needed

Steps:

  • For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika, pepper, Scotch bonnets and garlic in a bowl. Add the pork and turn to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 2 hours and up to 8 hours. Remove the pork from the refrigerator 30 minutes before grilling and pat dry with paper towels.
  • Preheat the grill to high heat for indirect grilling.
  • Brush the pork with the canola oil and sprinkle with salt. Place the pork directly over the heat and cook until charred on all sides, about 8 minutes. Move the pork to the cooler part of the grill and continue grilling until an instant-read thermometer inserted into the center of the pork registers 150 degrees F, about 12 minutes longer. Remove the pork from the grill and let rest for 10 minutes. Slice into 1/4-inch thick slices.
  • For the green sauce: Combine the cilantro, parsley, onions, lime juice, olive oil, salt, garlic and Scotch bonnet in a blender and blend until smooth. Taste and add a little honey to sweeten. Add a little water if the sauce is too thick.
  • Spoon the green sauce over the sliced pork.

PORK (OR CHICKEN) STEWED IN COCONUT MILK



Pork (Or Chicken) Stewed In Coconut Milk image

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons neutral oil, like grapeseed or canola
2 to 3 pounds boneless pork butt or shoulder
Salt and pepper to taste
10 shallots, peeled and left whole
1 or 2 small chilies, stemmed, seeded and minced, or dried chilies, or to taste
1 inch-long piece ginger, peeled and minced
2 or 3 cans unsweetened coconut milk, or as needed
1 tablespoon nam pla (Thai fish sauce) or soy sauce, or to taste
Juice of a lime, or more to taste

Steps:

  • Put oil in a large deep skillet or casserole that can later be covered; turn heat to medium-high. Brown pork on all sides, turning as necessary, and adjusting heat so the meat browns but does not burn. This will take about 20 minutes. Season it with a little salt and pepper.
  • When the pork is just about browned, add shallots, chilies and ginger; brown a bit, then add about 2 cups coconut milk and the nam pla. Bring to boil, cover, and adjust heat for a steady simmer. Cook, turning occasionally, for at least 90 minutes, or until the pork is tender; add additional coconut milk if mixture dries out.
  • When the pork is tender, remove to a platter. Stir lime juice into sauce; taste, and adjust seasoning, adding more chili, nam pla or lime juice as necessary. Carve meat, and serve it with sauce.

Nutrition Facts : @context http, Calories 828, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 66 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 42 grams, Sodium 1149 milligrams, Sugar 8 grams, TransFat 0 grams

STIR-FRIED PORK IN COCONUT MILK



Stir-Fried Pork in Coconut Milk image

Akin to the preceding recipe, this one and its Japanese variation use additional liquid. This, plus the braising time, makes for a saucier dish that can be stretched, with white rice, to serve more people if you like. But in any case, it's delicious. See page 500 for information on Asian fish sauces like nam pla. Other cuts of meat you can use here: boneless chicken.

Yield makes 4 servings

Number Of Ingredients 9

3 tablespoons peanut or neutral oil, like corn or grapeseed
1 large white onion, sliced
2 tablespoons chopped garlic
2 small dried chiles
1 1/2 pounds boneless pork, preferably from the shoulder (Boston butt or picnic), cut into thin shreds and thoroughly dried
About 1 1/2 cups coconut milk, homemade (page 584) or canned
3 lime leaves, preferably fresh, or the zest of 1 lime
3 tablespoons nam pla
Lime wedges for serving

Steps:

  • Put 2 tablespoons of the oil in a large nonstick skillet (12-inch is best) and turn the heat to high; a minute later, add the onion and cook, stirring only occasionally, until the onion begins to char a little, a couple of minutes. Add the garlic and chiles and cook, stirring occasionally, for another minute. Remove this mixture with a slotted spoon and add the remaining oil.
  • Add the pork and stir once or twice. Cook without stirring until it begins to brown, about a minute; stir once and let sit for another minute. Return the onion mixture to the pan, stir, and turn the heat to medium. Add the coconut milk, lime leaves, and nam pla and adjust the heat so that the mixture simmers steadily but not too violently.
  • Cook for 10 minutes or so, until the mixture thickens slightly. Taste, adjust the seasoning, and serve with the lime wedges.
  • Japan. The technique is similar, but the ingredients and results quite different: Omit the chiles in step 1. In step 2, add 1/2 cup good-quality soy sauce mixed with 1/2 cup water and 2 tablespoons mirin or 1 tablespoon honey; omit the lime leaves and nam pla. Simmer as directed and serve with lemon wedges.

PORK WITH COCONUT MILK



Pork With Coconut Milk image

Serve with sticky rice. From Bittman's, "The Best Recipes in the World." Garnish with fresh cilantro. It can be refrigerated for up to a day before reheating.

Provided by Debbie R.

Categories     Pork

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons oil (corn or something neutral in flavor)
2 -3 lbs boneless pork shoulder, cut into 2-inch chunks
1 teaspoon pepper
1 tablespoon minced garlic
2 small fresh chilies, stemmed, seeded and minced
4 cups cconut milk
2 tablespoons nam pla (fish sauce)

Steps:

  • Heat oil over med-high heat until it shimmers, then add meat. Brown well on all sides, about 10 minutes. Sprinkle with pepper.
  • Turn heat to low and pour off most of the fat; save a couple tablespoons of the fat tho. Add garlic and chiles. Cook, stirring, for about 30 seconds. Add coconut milk and nampla. Raise heat; bring to a boil, then turn heat to low again. Partially cover pan. Adjust heat so that it simmers steadily.
  • Cook for at least one hour, stirring every 15 minutes. Do not let the bottom burn. If it becomes too thick, add water of about 1/2 cup or so at a time. Cook until meat is very tender.

Nutrition Facts : Calories 807.2, Fat 61.6, SaturatedFat 22.3, Cholesterol 195.3, Sodium 970.9, Carbohydrate 14.8, Fiber 0.5, Sugar 1.5, Protein 47

Tips:

  • Choose the right pork: For this recipe, it's best to use a fatty cut of pork, such as pork shoulder or pork butt. This will help the meat stay moist and tender during cooking.
  • Brown the pork before cooking: Browning the pork before simmering it in the coconut milk will help develop flavor and color.
  • Use a variety of vegetables: This recipe calls for carrots, potatoes, and green beans, but you can use any vegetables you like. Some other good options include bell peppers, onions, and corn.
  • Don't overcook the pork: The pork should be cooked until it is tender, but not so long that it becomes dry. The best way to check if the pork is done is to insert a meat thermometer into the thickest part of the meat. The internal temperature should be 145 degrees Fahrenheit.
  • Serve with rice or noodles: This dish is traditionally served with rice or noodles. You can also serve it with a side of steamed vegetables.

Conclusion:

Pork with coconut milk is a delicious and easy-to-make dish that is perfect for a weeknight meal. The pork is tender and flavorful, and the coconut milk adds a creamy and rich flavor. This dish is also very versatile, so you can customize it to your own liking by adding different vegetables or spices.

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