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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy Caribbean 1 Servings

INGREDIENTS

2 T Oil, for cooking
1/2 c Diced onion
2 T Diced red bell pepper
3/4 c Long-grain rice
1 1/2 c Chicken stock
1 c Unsweetened coconut milk
1/2 c Toasted coconut
3 T Chopped cilantro, plus extra
for garnish
Salt and black pepper
2 Pork, 8-ounce loin steaks
2 t Jerk Rub, recipe follows

INSTRUCTIONS

ESSENCE OF EMERIL SHOW #EE89, CARIBBEAN INFLUENCES  Heat 1 tablespoon
oil and saute onion and pepper until onion is  translucent. Add rice
and stir to coat grains in oil. Add stock and  coconut milk and bring
to a boil. Reduce heat, cover and cook for 15  minutes. When rice is
tender add toasted coconut, cilantro, and salt  and pepper to taste.
Set aside and keep warm.  Season pork steaks with Jerk rub. In a saute
pan heat remaining oil,  add pork steaks and cook for 5 minutes per
side. At Emeril's we serve  our pork about medium. If you prefer, cook
a little longer. Serve  pork atop a generous portion of coconut rice.
Yield: 2 servings  Posted to recipelu-digest by molony
<molony@scsn.net> on Mar 11, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 754
Calories From Fat: 382
Total Fat: 43.7g
Cholesterol: 10.8mg
Sodium: 641.6mg
Potassium: 729.2mg
Carbohydrates: 76.7g
Fiber: 6.4g
Sugar: 25.5g
Protein: 14.7g


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