Ingredients

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

Pork Loin

• 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

Directions

Pork Loin:

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.

Serves 4.

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 chopped parsley.

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.