Smoked Tamarind Pork on Coconut Millet Cakes
A bold fusion dish combining smoky pan-seared pork, West African-inspired coconut millet cakes, and a glossy tamarind-plum glaze with Thai aromatics. The result is savory, slightly sweet, lightly spicy, and deeply aromatic with layers of texture.
🛒Ingredients
- 1500g pork tenderloin
- 21 cup cooked millet
- 31/2 cup coconut milk
- 42 tbsp tamarind paste
- 52 ripe plums, finely diced
- 61 tbsp soy sauce
- 71 tbsp honey
- 81 tsp smoked paprika
- 91 red chili, finely sliced
- 102 garlic cloves, minced
- 111 tsp grated ginger
- 121/2 cucumber, thinly sliced
- 132 tbsp rice vinegar
- 142 tbsp chopped cilantro
- 151 tbsp toasted sesame seeds
- 162 tbsp vegetable oil
- 17Salt to taste
- 18Black pepper to taste
👨🍳Instructions
Mix the cooked millet with coconut milk, a pinch of salt, and black pepper. Shape into small round cakes and chill for 10 minutes until firm.
💡Tip: Wet your hands slightly to prevent the millet mixture from sticking.
Season the pork tenderloin with smoked paprika, salt, and pepper. Sear it in hot oil until deeply browned on all sides, then lower the heat and cook until tender.
💡Tip: Allow the pork to rest after cooking so the juices stay inside.
In a small saucepan, combine tamarind paste, diced plums, soy sauce, honey, garlic, ginger, and chili. Simmer until thick and glossy.
💡Tip: If the sauce becomes too thick, add a tablespoon of water.
Pan-fry the coconut millet cakes until crispy and golden on both sides.
💡Tip: Do not overcrowd the pan or the cakes may become soft instead of crispy.
Slice the pork and plate it over the millet cakes. Spoon the tamarind-plum glaze over the meat and garnish with pickled cucumber, cilantro, and toasted sesame seeds.
💡Tip: Serve immediately while the millet cakes are still crisp.
📊Nutritional Information
Approximately 620 calories per serving
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