- 1 can (13.5 ounce) coconut milk (400 ml)
- 2 garlic cloves
- 2 tablespoons freshly squeezed lime juice (30 ml)
- 1 tablespoon fish sauce (found in the Asian section of grocery stores) (15 ml)
- 1 small jalapeno, roughly chopped (optional)
- A handful of cilantro leaves
- 1 teaspoon turmeric, plus more to season pork (5 ml)
- 4 boneless pork cutlets or thin pork cops (1/2 inch thick or less) (13 mm)
- 1 tablespoon coconut oil (15 ml)
- 1 shallot, finely chopped
Combine the coconut milk, garlic, lime juice, fish sauce, jalapeno (optional),1 teaspoon turmeric, and the cilantro in a blender. Blend the mixture into a smooth sauce.
If the pork isn’t thin enough (1/2 inch thick or less) use a meat mallet to flatten the pork. Or, slice thicker pork chops in half to turn them into two thinner chops.
Lightly season the pork with salt and turmeric.
In a wide skillet heat the coconut oil. When the oil is hot add the shallot and saute for 30 seconds. Add the pork.
Cook the pork only 2 minutes on each side until lightly browned.
Transfer the pork to a plate.
Add the coconut sauce to the skillet. Use a spoon to scrape up any tasty bits of meat stuck to the pan as the sauce comes to a boil. Boil for 5 minutes.
Add the pork and any accumulated meat juice back to the skillet with the sauce. Simmer just long enough to heat the pork back up.
Serve the sauce and pork over the cauliflower rice. Garnish with additional chopped cilantro.