Pork in a Pool

Coconut & Cilantro are a bright green accent to a great cut of meat that doesn’t need much to shine ☀️

SALT: 3hrs - 12Hrs || PREP: 30min || COOK: 15min

Pork Chop

  • 1 Bone in Ribeye Pork Chop

  • 1 Tbsp Kosher Salt

  • 2 Tbsp Garlic & Onions Oil (Recipe)

  • Crispy Shallots and Garlic (Recipe)

Coconut - Cilantro Sauce

  • 30 Sprigs Cilantro

  • 6 Green Onions cut in half

  • 2 Tbsps Kosher salt (just for the blanching)

  • 1 Clove Garlic

  • 2in of Ginger

  • The fat layer of a can of full fat coconut milk

  • 4 dashes fish sauce

  • Juice of one Lime

  • 1 Tsp Salt

  • 1 Tsp Sugar

  • 1 Tsp Sriracha Powder or 2 Tsps regular Sriracha

Notes

  • A Serrano pepper or two instead of the Sriracha powder would be a great swap

  • The coconut cilantro sauce will taste a bit punchy raw, but once cooked quickly in a pan the flavors will intermingle more and the sauce will really come together.

Prep Pork

  1. Rinse and pat completely dry the pork chop

  2. Salt generously on all sides and set aside for the salt to absorb into the meat

  3. This could be done a day ahead of time for superior flavor and texture

Make the Coconut - Cilantro Sauce

  1. Prep an ice bath for your onions and cilantro in a large bowl

  2. Next, in a large place the cilantro and green onions and salt generously, tossing to coat evenly

  3. Bring 6 cups or so of water to a boil and pour over the salted herbs

  4. Stir the herbs and green onions in the hot water and then immediately transfer them to an ice bath to prevent any cooking

  5. Add the blanched herbs and green onions to a food processor or blender, along with a few ice cubes from the ice bath

  6. Blend into a smooth sauce (the blanching should allow for a vivid green color, and a smoother texture)

  7. Add the Garlic, Ginger, Coconut Fat, Fish Sauce, Lime Juice, Salt, Sugar, and Sriracha powder to the processor, and blitz to combine

  8. Taste for spice and seasoning, and set aside

Cook the Pork, and Serve

  1. In a sauté pan or ideally a Cast Iorn Skillet, heat the Garlic and Onions Oil under medium high heat.

  2. When the oil is shimmering add the pork chop, and if you have place cooking weights a top to achieve an even sear

  3. Cook for 4-5 minutes, moving the chop a few times to help uniform browning.

  4. Flip the pork chop and cook an additional 3-4 minutes on the other side, poking at the chop to test it’s doneness. (less give = more cooked, more give = less cooked). You want the chop to feel like the skin between your thumb and pointer finger when your hand is in a fist, but not clenched tightly.

  5. Remove the chop when cooked and set aside to rest.

  6. Pour off half of the excess oil, and turn the heat to low under the pan

  7. Pour in a 1/2 cup or so of the prepared coconut-cilantro sauce

  8. Stir the sauce into the pan scrapping any residual brown bits, and only cook for about a minute

  9. Ladle the sauce onto the bottom of your serving plate, land the chop a top, and then shower both in crispy garlic and shallots from the Garlic and Onion Oil creation (Recipe Here)

  10. Enjoy!