Pork Steaks With Coconut Rice

To labor in the dark, without an assured commission, greatly obscures the warrant of faith in the Divine engagements; and the Minister, unable to avail himself of heavenly support, feels his “hands hang down, and his knees feeble” in his work. On the other hand, the confidence that he is acting in obedience to the call of God — that he is in His work, and in His way — nerves him in the midst of all difficulty, and under a sense of his responsible obligations, with almighty strength.

Charles Bridges

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

A Message from our Provider:

“Jesus: Amazing love”

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