Grilled pork with coconut rice and lemongrass sambal from Food & Wine Magazine, October 2013 (page 174) by Suzanne Goin

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Notes about this recipe

  • Kduncan on March 23, 2021

    We enjoyed this, though I cooked the coconut rice differently than the recipe (directly in the coconut milk), everything else was straight to the recipe. If you are cooking the coconut rice, to the recipe, you need to let it soak for a long time, fyi (as well as marinading the pork overnight). Overall would do again.

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