Serves 6
- Ginger Pesto (ingredients)
- 1 cup vegetable oil
- 1 tspn salt
- 1/2 cup ginger, grated
- 1/2 cup green onions, coarsely chopped including greens
- 1/2 cup cilantro, coarsely chopped
- 2 cups rice
- 1 cup coconut milk
- 1 cup chicken stock
- 1/2 cup onions, diced
- 2 lbs pork tenderloins, cut into 3/4 inch-thick medallions
- 2 large onions, very thinly sliced (about 1/8″) and separated into rings
- 1 1/2 cups flour
- 2 TBSP black pepper
- 2 tspn salt
- 1 cup vegetable oil
To make the ginger pesto, use a food processor to puree together the oil, salt, ginger, green onions, and cilantro. Set aside for final serving.
Cook the rice with coconut milk, chicken stock and diced onions. Cook as if using only water – bring mixture to a boil, lower heat to low simmer, and cover for 20 minutes.
Combine flour, pepper and salt in a bowl. Dredge onions in the flour and shake off excess. Heat 1/4 inch of oil in a wok or frying pan at medium-high heat. Without overcrowding the pan, fry the onions in oil until golden brown and slightly crispy, about 1 minute. Place onions on paper towel to drain. Repeat frying process until all onions are fried and drained on paper towels.
Using the same frying pan or wok at high heat, add 1/4 inch of oil for the pork. Dredge the pork medallions in the flour and shake off excess flour and place in frying pan. Without overcrowding the pan cook the pork medallions until browned on each side, about 2 minutes per side. Place pork on paper towels to drain. Repeat frying process until all pork medallions are fried and drained on paper towels. Serve the pork beside the coconut rice with pesto on the side or topping the pork and rice. Sprinkle the fried onions over the top.