Tuesday, 4 February 2014

Coconut Pork Chops with Nam Jim Coleslaw and Green Curry Sauce

It's really hard to make something as mundane as pork chops look or sound attractive, but don't be put off by the lack of glamour from these bad boys…they are packed full of flavor, and the coconut milk marinade ensures that they do not suffer from the typical 'dry out' that can easily occur with the humble chop. 

 The original version…coleslaw and chops, topped with the yummy sauce.

Hubby's version - with the addition of steamed rice

Coconut Pork Chops with Nam Jim Coleslaw and Green Curry Sauce

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

6 Pork Chops (or other type of chops, or another cut of pork such as loin)
1/2 cup coconut milk
1/2 tsp white pepper
4 cloves garlic, peeled and grated
2cm knob of fresh ginger, peeled and grated
1/2 red chilli, deseeded and finely diced
2 tbsp fish sauce
Juice of 1 lemon
1 spring onion, finely sliced

2 tsp curry paste
1 onion, finely sliced
2 zucchini, halved lengthways then sliced
1/2 cup chicken stock (or stock of your choice)
1/2 cup coconut milk
1 tbsp fish sauce
pinch of pepper (white or black - you choose)

1/2 cup cabbage, grated
2 carrots, grated
1/2 head of broccoli, finely chopped or whizzed in a food processor until crumbs form
2 radishes, grated
1 tomato, roughly chopped
1/2 a cucumber, roughly chopped
1 avocado, diced
2 cloves garlic
juice of 1 lemon
1/4 cup fish sauce
1/4 cup water
1 green or red chilli, deseeded and finely sliced
1 spring onion, finely sliced

Coconut oil for cooking

1. In a large flat container, mix the coconut milk, white pepper, garlic, ginger, chilli and fish sauce to create your marinade. Add the meat, cover and refrigerate for as long as you have (preferable at least a few hours, but less if you haven't got that kind of time). About 15 minutes before you are ready to cook, add the lemon juice and spring onion to the marinade.
2. To make the coleslaw, combine all of the vegetables (cabbage, carrots, broccoli, radiated, tomato, cucumber and avocado…or whichever vegetables you like! When making a coleslaw you can't really go wrong - just throw in what ever is in the fridge). In a small bowl, mix together the ingredients for the dressing (garlic, lemon juice, fish sauce, water, chilli and spring onion). Pour the dressing over the coleslaw - I like to do this about 15 minutes before serving as the salty, sour dressing will wilt the vegetables a little and blend the flavours really well.
3. To make the sauce: In a small pot, add about 1 tbsp coconut oil and heat over a medium heat. Add the curry paste and fry for about 30 seconds to release the aromas. Add the onion and zucchini and cook for a couple of minutes, stirring often so the food doesn't stick. Add the chicken stock to stop any burning. Cook for about 5 minutes until the vegetables are softened, then add the coconut milk, fish sauce and pepper. Simmer gently until it is cooked to your liking (depending on how cooked you want the vegetables).
4. In a large frying pan, heat about 2 tbsp coconut oil over a medium-high heat. When the oil is hot, add the chops. Cook until browned on one side (about 3-4 minutes) then flip and cook until browned on the other side. Your cooking time could vary quite a bit depending on the thickness of your chops, so you will have to keep an eye on them to ensure you don't overcook the chops. If you have very thick chops and they are getting very browned on the outside but still not quite done in the middle, you can finish them in a hot oven for about 5 minutes to ensure they are cooked through. You want the meat to have the faintest hint of pink but no blood. 
5. Serve the chops on top of the coleslaw and smother with sauce. If you like rice, you can serve with steamed rice.