Indonisian Pork Medallions With Spiced Coconut Sauce
From chefmeow 17 years ago
- 20 minutes to make
- Serves 4
INDONESIAN PORK MEDALLIONS WITH SPICED COCONUT SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Mundey Estate in Haley Texas in 1992.
Ingredients
- 2 teaspoons fresh ginger peeled and chopped shopping list
- 2 teaspoons galangal peeled and chopped shopping list
- 2 teaspoons garlic chopped shopping list
- 3 shallots chopped shopping list
- 1/4 small white onion chopped shopping list
- 2 red chilies seeded and chopped shopping list
- 2 teaspoons turmeric shopping list
- 24 ounces pork loin cut into 12 medallions shopping list
- 1 stalk lemon grass bottom 6 inches only smashed shopping list
- 1 bay leaf crushed shopping list
- 24 ounces evaporated skim milk shopping list
- 3 tablespoons unsweetened ground coconut shopping list
- 1/2 teaspoon grated lemon zest shopping list
- 1 teaspoon salt shopping list
How to make it
- Using small food processor combine first 7 ingredients into a paste.
- Sauté pork medallions in hot oil for 30 seconds on both sides.
- In deep saucepan combine paste, lemon grass, bay leaf, skim milk and coconut.
- Bring sauce to simmer for 10 minutes then add medallions and simmer another 10 minutes.
- Cover and check often adding water if liquid becomes too thick.
- Add lemon zest and cook 5 minutes more.
- Discard lemon grass and bay leaf then season with salt.
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