Serves 4
Description:
Dark rum & brown sugar provide a distinctive coating for boneless pork chops. They are served
with rice cooked in coconut milk and flavoured with roasted cashews on coriander
Ingredients:
4x 175g/6 oz Cookstown pork loin chops
4 tspn dark rum
4 tspn brown sugar
1 tspn sunflower oil
2 tspn dark soya sauce
1 garlic clove peeled & crushed
Pinch ground all spice
Coconut Rice Ingredients:
325g/12 oz mixture wild & long grain rice
400ml/14 fl. oz coconut milk
575ml/1 pt chicken stock
75g/3 oz roasted cashews
Procedure:
Mix rum, sugar, sunflower oil, soya sauce, garlic and all spices.
Dip pork chops & leave to marinate.
Cook rice in coconut milk and stock. When cooked toss in roasted cashews.
Pan fry pork over a medium heat add marinating juices to the pan.
Pour over pork & serve with rice garnished with coriander leaves.
Recipe Type: AuthenticDescription:
Dark rum & brown sugar provide a distinctive coating for boneless pork chops. They are served
with rice cooked in coconut milk and flavoured with roasted cashews on coriander
Ingredients:
4x 175g/6 oz Cookstown pork loin chops
4 tspn dark rum
4 tspn brown sugar
1 tspn sunflower oil
2 tspn dark soya sauce
1 garlic clove peeled & crushed
Pinch ground all spice
Coconut Rice Ingredients:
325g/12 oz mixture wild & long grain rice
400ml/14 fl. oz coconut milk
575ml/1 pt chicken stock
75g/3 oz roasted cashews
Procedure:
Mix rum, sugar, sunflower oil, soya sauce, garlic and all spices.
Dip pork chops & leave to marinate.
Cook rice in coconut milk and stock. When cooked toss in roasted cashews.
Pan fry pork over a medium heat add marinating juices to the pan.
Pour over pork & serve with rice garnished with coriander leaves.
Recipe Author: Silverbirch Hotel/Mr Allan Duncan
Restaurant: Silverbirch Hotel, 5 Gortin Road, Omagh, Co Tyrone, Ireland
Source: http://www.tyronegoodfoodcircle.com/html/Recipe_Book.pdf