Brazilian Creamy Coconut Rice with Seared Pork, Roasted Pineapple, and Red Onion Farofa

Name: Brazilian Creamy Coconut Rice with Seared Pork, Roasted Pineapple, and Red Onion Farofa
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Brasileña
Ingredients: 21 oz pork loin medallions; 4 cloves garlic; 2 whole lime; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 2 cups fresh pineapple; 1 tsp sweet paprika; 1 cup long-grain white rice; 1 cup white onion; 2 cups chicken broth; 1 cup coconut milk; 1/2 cup fresh cilantro; 2 tbsp butter; 3/4 cup red onion; 3/4 cup cassava flour; 2 tsp brown sugar

An original Brazilian main dish featuring creamy rice simmered in broth and coconut milk, topped with seared pork loin seasoned with garlic and lime, caramelized roasted pineapple, and a crunchy cassava farofa with red onion and cilantro. It balances creamy, toasty, citrusy, and sweet flavors with a home-style Brazilian spirit.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g pork loin medallions (cut en pieces gruesas)
4 cloves garlic (chopped)
2 units lime (zest and juice, separados)
8 g salt (or to taste, divided)
3 g black pepper (divided)
30 ml vegetable oil (divided)
300 g fresh pineapple (diced small)
2 g sweet paprika (for the piña)
220 g long-grain white rice (enjuagado)
120 g white onion (finely chopped)
480 ml chicken broth (hot)
240 ml coconut milk (without endulzar)
20 g fresh cilantro (chopped, divided)
28 g butter (for the farofa)
100 g red onion (finely chopped)
90 g cassava flour (for farofa)
8 g brown sugar (for the piña)

Nutrition facts

per serving

645 kcal

Calories

33 g

Protein

52 g

Carbs

33 g

Fat

3 g

Fiber

49 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. In a bowl, combine the pork loin with 2 minced garlic cloves, the zest of 1 lime, 1 tablespoon lime juice, 4 g salt, 1 g black pepper, and 1 tablespoon vegetable oil. Set aside while you prepare the other components.
2
2. Place the pineapple on a baking tray and toss it with the sweet paprika, brown sugar, 1 teaspoon lime juice, and 1 teaspoon vegetable oil. Roast for 12 to 15 minutes at 220 °C / 425 °F, stirring once, until golden around the edges. Keep warm.
3
3. For the rice, heat 1 tablespoon vegetable oil in a saucepan over medium heat. Sauté the white onion with the remaining 2 garlic cloves for 2 to 3 minutes, until fragrant and translucent. Add the white rice and stir for 1 minute to lightly toast it.
4
4. Add the hot chicken broth, coconut milk, 3 g salt, and 1 g black pepper. Bring to a gentle boil, reduce the heat, cover, and cook for 16 to 18 minutes until the rice is tender and creamy. Turn off the heat, add half of the fresh cilantro and 1 tablespoon juice from the remaining lime. Keep covered for 5 minutes.
5
5. While the rice cooks, make the farofa. Melt the butter in a skillet over medium heat. Add the red onion and cook for 4 to 5 minutes until lightly golden. Stir in the cassava flour, a pinch of salt, and the remaining black pepper. Toast for 3 to 4 minutes, stirring, until crunchy. Mix in the rest of the fresh cilantro and remove from the heat.
6
6. Heat a large skillet or griddle over medium-high heat. Sear the pork medallions for 3 to 4 minutes per side, or until fully cooked and caramelized outside. If preferred, check for a safe internal temperature of 63 °C / 145 °F and let rest for 3 minutes before slicing or serving.
7
7. Taste the rice and adjust with the remaining lime juice or an extra pinch of salt if needed. Serve a base of creamy coconut rice, top with the seared pork and roasted pineapple, and finish with the red onion farofa for texture.
8
8. Serve immediately, spooning any pork juices left in the pan over each plate to deepen the flavor.

Chef tips

For creamier rice, let it rest covered for 5 extra minutes before serving. Roast the pineapple well so it develops caramelized notes and does not release too much liquid onto the rice.

Substitutions

You can swap the pork loin for boneless chicken thighs. If you do not have cilantro, use parsley, though the flavor will be less Brazilian. The butter in the farofa can be replaced with oil for a dairy-free version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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