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Coconut pineapple pork na nilaga ang pork chop sa palm sugar, sariwang niyog at pinya, inihain sa ibabaw ng turmeric rice.
Mag-butas ng 3 butas sa tuktok ng niyog at ibuhos ang coconut juice sa kawali. Ang magiging dami ay 3/4 tasa. Idagdag ang sariwang coconut flesh, 1/4 tasang tubig, pakuluin.
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.
Para alisin ang coconut flesh mula sa shell, basagin ang drained na niyog gamit ang wooden mallet, alisin ang coconut flesh habang nakadikit pa sa loob ng shell, hilahin mula sa shell gamit ang matalas na kutsilyo. Linisin ang anumang natirang shell mula sa coconut flesh.
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.
Ihalo ang bigas sa coconut juice at tubig kasama ang iba pang sangkap, pakuluin nang mabilis, haluin nang isang beses, patayin ang init, takpan, palamigin ng isang oras.
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.
Idagdag ang cubed na pinya sa nilagang karne at coconut pieces, i-simmer hanggang malambot. Matunaw ang palm sugar sa skillet, idagdag ang cubed pork chops at diced shallots, minced garlic at red Thai peppers, i-sauté hanggang ginto sa lahat ng gilid, i-simmer.
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.
Idagdag ang sariwang coconut flesh sa skillet kasama ang glazed pork chop cubes at iba pang sangkap, haluing mabuti, niyog sa ibabaw, takpan, magdagdag ng toyo, i-simmer hanggang malambot.
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.
Alisin ang matitigas na piraso ng coconut flesh. Ihain ang mainit na nilaga sa ibabaw ng turmeric rice. Enjoy.
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.
