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Coconut Rice with Sauteed Pork Loin

1/2 cup oil
1/2 tsp salt
1/4 cup ginger, minced
1/4 cup green onions, minced
1/4 cup cilantro, minced, lightly packed

2 cups Basamati rice
1 cup coconut milk
1 cup chicken stock
1/2 cup diced onions
1/4 cup and 1 Tbs light vegetable oil
2 Tbs ginger pesto
3 pieces 2.5 oz pork loin
pinch of salt and pepper
1/2 cup flour
1/4 cup thinly sliced onions
1/8 tsp white pepper

To make ginger pesto, mix together oil, salt, ginger, green onions,
cilantro and pepper.

Cook rice with coconut milk, chicken stock and diced onions. Cook
as if using only water. When rice is cooked, dollop with a little
ginger pesto. Meanwhile, heat 1/4 cup salad oil in a wok. Dust
onions with flour, salt and pepper. Shake off excess flour, and
fry in oil until golden brown. Place on paper towel to drain. In
a separate wok, heat remaining 1 Tbs of oil. Dust pork with flour,
salt and pepper. Cook in hot oil about 2 minutes on each side.
Serve pork over rice and top with fried onions.


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