Thai-Style Spicy Coconut Pork in Fish Sauce
Fans of spicy food will love this recipe!
Arkady and Svetlana
Recipe author
Thai-Style Spicy Coconut Pork in Fish Sauce
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 22 %
4 g
Fats 28 %
5 g
Carbohydrates 50 %
9 g
91 kcal
GI:
100
/
0
/
0
- Toast the peppercorns in a sauté pan; you'll know they're ready when their aroma changes. Pour in the coconut cream, warm it for a couple of minutes, then add the finely chopped shallots. Cook, stirring constantly, for another couple of minutes, then add the pork and cabbage, stir, and cook for three minutes more, stirring several times. Pour in the coconut milk, bring to a boil, and simmer this Thai-style spicy coconut pork over low heat for about five minutes. Take off the lid, turn the heat up a little, and leave it on the stove for another ten minutes. Stir in the fish sauce and finish with a sprinkle of finely chopped chili on top. This Thai dish tastes a bit like our braised cabbage, but with real heat, and the coconut milk and cream keep making themselves known. I came across this recipe in a coconut cookbook I once picked up at a newsstand. I never worked up the nerve to make most of the dishes — half the ingredients are a mystery to me — but this one is a hit with anyone who loves fiery food.
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Dried coconut - 608 kcal/100g
- Coconut nuts - 380 kcal/100g
- Shallots - 72 kcal/100g
- Black pepper peas - 255 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Chili pepper - 40 kcal/100g
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