2 cups Basamati rice
1 cup coconut milk
1 cup chicken stock
1/2 cup diced onions
1/4 cup and 1 tablespoon light vegetable oil
2 tablespoon ginger pesto
3 pieces 2.5 oz pork loin
pinch of salt and pepper
1/2 cup flour
1/4 cup thinly sliced onions
Ginger Pesto
1/2 cup oil
1/2 teaspoon salt
1/4 cup ginger, minced
1/4 cup green onions, minced
1/4 cup cilantro, minced, lightly packed
1/8 teaspoon white pepper
(Mix together pesto ingredients)
Cook rice with coconut milk, chicken stock and diced onions. Cook as if using only water. When rice is cooked, dollop with a little ginger pesto. Meanwhile, heat 1/4 cup salad oil in a wok. Dust onions with flour, salt and pepper. Shake off excess flour, and fry in oil until golden brown. Place on paper towel to drain. In a separate wok, heat remaining 1 tablespoon of oil. Dust pork with flour, salt and pepper. Cook in hot oil about 2 minutes on each side. Serve pork over rice and top with fried onions.