Pork flank grilled in exotic salsa, served with coconut rice and beans

Last Updated on August 2, 2024

Pork flank cooked in spicy brine, grilled, rubbed with exotic marinade, served with coconut rice and red beans.

Ingredients:

Spices for 4 servings: 1 kg of whole pork flank with skin on Batch to cook flank: 4 pcs of bean leaf 4 pcs chillies 3 pcs of star anise 2 pcs cinnamon 1 pc lemongrass chopped coarsely 1 tsp Roman cumin water salt For the marinade: 2 tsp of ground Roman cumin 50 ml sweet chilli sauce 2 pcs of lime 1 pcs pomeranzas cane sugar olive oil salt For coconut rice: 200 g arborio rice 200 g cooked red beans 200 ml coconut cream chicken stock to baste fresh cilantro oil

Procedure:

1. Cut the pork flank into coarse cubes and boil in water with the spices until tender, but enough to hold the meat together
2. Prepare the marinade; mix all the ingredients for the marinade
3. Transfer the meat to the hot grill grate and grill it until tender, brushing it occasionally with the marinade.Coconut rice preparation
1. Slowly fry the arborio rice in oil, pour the coconut cream and broth over it
2. Cook slowly, stirring constantly, adding liquid as needed and remembering to salt it
3. Finally, stir in the beans and add the torn coriander.

Note:

Photo source Kaufland

served with coconut rice and beans