Coconut Rice Cake
200 g Cal Rose Short-Grain White Rice
165 g coconut milk, canned
211 g water
11 g desiccated unsweetened coconut
2 g sea salt
60 g sesame seeds, toasted
60 g vegetable oil
680 g pork loin center cut, boned
8 g Kosher flake salt
5 g ground black pepper
18 g extra virgin olive oil
1 g granulated garlic
43 g Smokey Chipotle Strawberry Sauce (recipe below)
290 g Coconut Rice Cake (recipe above)
Smokey Chipotle Strawberry Sauce
244 g Tree Top SS S/P Strawberry Puree
35 g onions, diced
2 g olive oil
56.50 g water
28 g port wine
7 g Balsamic white vinegar
6 g Chipotle peppers in adobo
3.50 g granulated sugar
1 g Kosher salt
1 g fresh parsley
Heat barbecue grill to medium-high heat.
Trim excess fat from pork loin and cut into 4 equal portions. Mix
together olive oil, salt, pepper and garlic; rub into pork pieces.
Cook chops on each side for 5 to 10 minutes or until cooked to desired doneness. Remove from heat and let rest.
Place rice cake on plate and top with chop. Top chop with Smokey Strawberry glaze and serve.
Smokey Chipotle Strawberry Sauce:
Heat medium saucepan to medium-high heat. Add oil and onions. Stir and cook until translucent.
Place chipotle pepper and sauce in food processor or blender and puree.
Add chipotle, water, strawberry puree, vinegar, salt and sugar to sauce
pan. Mix well and reduce heat to a simmer. Cook for 30 minutes and
reduce by half, stirring constantly. Remove from heat and fold in finely
Coconut Rice Cake:
Place rice in medium saucepan and rinse grains with cold water; mix
with fingers until water runs clear. Drain excess water and add measured
water, coconut products and salt. Place on stovetop with medium heat
and stir well. Do not walk away as coconut milk will boil over. Adjust
stove temperature and get mixture to low boil; stir well and cook for 1
minute. Place lid on pan, reduce heat to low and let cook for 20
minutes. Remove from heat, fluff rice and let stand for 15 to 30
minutes. (Rice should be sticky)
Line an 8"x 8" baking pan with plastic wrap and sprinkle half of the sesame seeds evenly on plastic.
Spread the rice mix evenly in the bottom of the pan and sprinkle
remaining sesame seeds over the top and flatten rice until compacted.
Heat griddle or flat-bottomed, non-stick pan to medium heat and add
half of the oil. Cut rice in even shaped squares and carefully place in
oil. Cook first side for 3-5 minutes until golden; turn. Add additional
oil and let cook, turning regularly, until outside is crispy.