Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
You're reading one of recipes available free. Full library with Gastronome.
Presoak currants in hot water, ensure no legs (stems) are left on. Mince Garlic and sweat in saute pan w/ butter until just starting to color. Add the currants and presoaking liquid, then the lentils. Add Coriander, basil and salt to taste. Bring to quick simmer, then cover and turn heat down to low. In seperate saute pan or Wok, heat vegetable oil til hot, add marinated pork t-loin, sauteeing quickly til 3/4 done. Remove from pan, add water or wine to deglaze and reduce for 5 minutes. Add the deglaze to the pork. Wipe out the pan, add additional oil to the pan and stirfry vegetables to desired consistency. Return pork to the pan to finish, along with the liquid, tossing constanly. Add additional cornstarch slurry to thicken sauce if necessary. Just before plating add Shredded Coconut and toss, plate on bed of the lentils, garnish with additional coconut, lime or basil leaves, chili paste, etc.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Hickory chunks — classic American barbecue smoke flavor
Record your recipes and experiments — organized cooking journal
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry