California Farm Coconut Pineapple Pork

Punch three holes into the top of the whole coconut and pour the coconut juice into a pan; this should yield about 3/4 cup. Add the fresh coconut flesh and 1/4 cup of water to the pan, then bring it to a boil.

To remove the coconut flesh from its shell, crack the drained coconut with a wooden mallet. Strip the coconut flesh while it's still attached to the inside of the shell, then use a sharp knife to pry it completely from the shell. Clean off any remaining shell fragments from the coconut flesh.

For the turmeric rice, combine the basmati rice with the coconut juice, water, turmeric powder, flaked sea salt, and sesame oil in a pot. Bring this mixture to a rapid boil, stirring as it heats. Once boiling, turn off the heat, cover the pot with a lid, and let it cool for an hour.

Add the cubed pineapple to the stewed meat and coconut pieces, then simmer until tender. Separately, melt the palm sugar in a skillet. Add the cubed pork chops, diced shallots, minced garlic, and dried red Thai peppers to the skillet and sauté until the pork is golden on all sides. Let it simmer.

Add the fresh coconut flesh into the skillet with the glazed pork chop cubes and the other ingredients. Stir everything well, ensuring some coconut rests on top. Cover with a lid. Add the shoyu soy sauce, and continue to simmer until all ingredients are tender.

Before serving, remove any hard pieces of coconut flesh from the stew. Serve the hot stew over a bed of the made turmeric rice. Enjoy your meal.