Thursday, February 5, 2009

Cuban Pork and Coconut Mango Rice

Cuban Pork
1 cup orange juice (I use fresh)
1/2 cup fresh lime juice
1/4 cup vinegar
Bonless pork chops - 1" thick (can use bone in)
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
t tsp. cinnamon
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
sprinkle of Jamacain Jerk Seasoning

Mix all the marinade ingredients and add the pork. I marinade overnight so the citrus really penetrates. Then grill the pork chops - yummmmm

Coconut Mango Rice
1 tablespoon butter
1 large sweet onion (such as Vidalia )
2 minced garlic cloves
1 1/2 cups long-grain rice (I use basimati)
14 ounces unsweetened coconut milk
2 cups water
1 teaspoon salt
1/2 teaspoon curry powder
2 mangos finly chopped
1 sweet red pepper diced
1 green onion, chopped
2 tablespoons lime juice or lemon juice, freshly squeezed
1/2 cup coriander leaves, coarsely chopped (optional)

In a large saucepan, melt butter over medium heat. Add sweet onion and garlic and cook until softened, about 5 minutes. Add rice and stir until grains are coated with butter. Shake can of coconut milk; add to rice along with water, salt and curry. Cover and bring mixture to a boil. Stir and reduce heat to low; Simmer, covered, for 20 minutes.
After rice has cooked 20 minutes, stir in mango, lime juice, red pepper and green onion. Cover, remove from heat and let stand for 5 minutes to warm mango.

1 comment:

Kristen said...

oooh, this looks so good, I must try this soon!