GRILLED BUTTERFLIED LOIN OF PORK WITH INDONESIAN CHILE COCONUT SAUCE

GRILLED BUTTERFLIED LOIN OF PORK WITH INDONESIAN CHILE COCONUT SAUCE (for four)

 OLYMPUS DIGITAL CAMERA  Pork, grilled butterflied pork loin with Indonesian chile coconut sauce 3

For the sauce (about 1-1/2 cups):

10 dried ancho chile peppers

1 cup white vinegar

1 cup chicken stock

2 stalks lemongrass, minced (you may substitute 1 tablespoon, dried)

4 tablespoons peeled and coarsely chopped fresh ginger

2 garlic cloves, peeled

1 tablespoon chopped cilantro

2 tablespoons lime juice (about 1 lime)

½ cup coconut milk, more to taste

salt and freshly ground black pepper to taste

a butterflied pork loin


1. Soak the ancho chile peppers in water to cover for 12 hours.  Drain them, pat them dry, seed them and set them aside.

2. In a saucepan, combine the vinegar, chicken stock, lemongrass and ginger. Bring to a boil, then lower the heat and simmer until it is reduced by one quarter, approximately 10 minutes.  Strain the mixture and reserve, discarding the solids.  Return the liquid to the saucepan.

3. Add the garlic and seeded anchos to the reserved liquid, simmer for 10 minutes, and puree in a food processor or blender.

 

adapted from Chris Schlesinger and John Willoughby, The Thrill of the Grill

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