Recipe by EdsGirlAngie
This is sooo good... pork and onions simmered with coconut milk, soy sauce, cumin, coriander and ginger, sweetened with a little molasses and spiked with chili sauce... The pork can marinate for up to about a day and a half; then simmer away and dish up on a bed of rice.
Top Review by JanetB-KY
Just realized I never reviewed this recipe even though it's been ages since I made it. This is really good. It has a nice spice taste to it w/out being overwhelming. The only thing I did differently was I used about 3 tbsps. lime juice after it was done cooking before I served it and I used crushed garlic (about 3 cloves worth) rather than garlic salt. Great recipe. thanks for sharing!
- 1 1⁄2 lbs boneless pork ribs
- 1 teaspoon molasses
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce
- 2 teaspoons coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon garlic salt
- 1 tablespoon vegetable oil
- 1 1⁄2 cups sliced onions
- 1 cup coconut milk
Directions See How It's Made
- Combine the molasses, soy sauce, chili sauce, coriander, cumin, ginger and garlic salt in a plastic zipper bag; add the pork, rubbing the spices and sauces into the meat, and marinate in the refrigerator overnight or up to 1-1/2 days.
- Heat oil and saute the pork slowly (this may take a couple of batches) until nicely browned.
- Remove pork and set aside, then saute onion in the pan drippings.
- Return pork to the pan, add the coconut milk and slowly simmer, covered, until pork is fully cooked and tender with no trace of pink; the longer the better for more flavor (around an hour).
- Season to taste (adding more chili sauce if you like a hotter dish). Serve with rice and garnish with shredded carrots, celery and onion if you like.