| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Caribbean | 1 | Servings | |
INGREDIENTS
| 2 | tb | Oil; for cooking |
| 1/2 | c | Diced onion |
| 2 | tb | 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 | tb | Chopped cilantro; plus extra for garnish |
| Salt and black pepper | ||
| 2 | Pork; (8-ounce) loin steaks | |
| 2 | ts | 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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