I had originally tried this method of cooking pork tenderloins for carnitas, and decided I would switch up the seasonings and give this a try. Really easy. We served it over tender shredded green cabbage with no other dressing, and Grace The Girl ate the rice and peas.
For the Pork
2 whole pork tenderloins
2 stalks lemongrass, trimmed
2 Tbs red Thai chili paste (you can find this in a specialty store, or check the grocery aisle near the Asian foods
2 cans lite coconut milk
1 can regular coconut milk
1 small onion, quartered
2 cloves garlic, peeled
2 tsp salt
1 tsp white pepper
- Rub the pork with the salt and pepper.
- Put the pork, lemongrass, one can of the lite coconut milk, onion and garlic into the slow cooker. Cover and cook on slow for about 4 hours.
- Remove the pork to a board and allow it to rest while you finish the sauce.
- Strain the liquid into a large sauce pan, and discard the remaining solids.
- Add the chili paste and the other can of coconut milk to the liquid and simmer for about 30 minutes, until it starts to thicken.
- While the sauce is reducing, shred the pork. When the sauce has reduced down so that it will coat the pork, toss the pork into the saucepan and turn to coat evenly.
For the Rice:
1 cup lite coconut milk
1 cup jasmine or basmati rice
½ cup frozen peas
1 tsp salt
- Thaw the peas in a strainer under cold running water.
- Pour the can of coconut milk into a 2 cup measure, and add water enough to make 2 cups. Pour this into a medium sauce pan.
- Add the rice and the salt to the pan, bring to a boil, then cover and simmer on very low until the liquid is totally absorbed, about 15 minutes. Use a timer, and set it to 13 minutes.
- When the timer goes off, heat the peas in the microwave for 2 minutes
- Add the peas to the pan and return the cover. When ready to serve, fluff the peas into the rice.