Asian Grilled Pork with Caramelised Pineapple and Coconut Rice – Peter Bouchier

Ingredients

• For the Pork
• 4 free range pork medallions or chops
• 1 tablespoon honey, 1 tablespoon tamari
• 4 tablespoons kecap manis (sweet soy sauce)
• 1 small knob ginger, finely grated
• For the Pineapple
• 4 slices fresh pineapple, 1cm thick, peeled not cored
• 1 tablespoon dark brown sugar
• ¼ teaspoon ground ginger, ¼ teaspoon ground cumin, ½ teaspoon white pepper
• For the Sauce
• ¼ cup Thai basil leaves
• 2 tablespoons extra virgin olive oil, 1 teaspoon sesame oil
• 1 lime, juiced
• For the Coconut Rice
• 2 cups jasmine rice
• 1 x 400ml tin coconut milk
• 1 cup water, Pinch of salt
• 2 kaffir lime leaves
• 1 teaspoon sugar
• 2 tablespoons desiccated coconut