Express jasmine rice bowl with tamarind-glazed pork, crunchy cucumber and toasted coconut

Instructions

1. 1

   1. Place the jasmine rice in a small saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 5 minutes.

2. 2

   2. While the rice cooks, whisk together the tamarind paste, 45 ml (3 tbsp) soy sauce, and honey in a bowl until smooth. Set aside.

3. 3

   3. Heat a large skillet or wok over medium-high heat. Add 15 ml (1 tbsp) neutral oil and toast the coconut flakes for 1 to 2 minutes, stirring, until golden. If preferred, toast them in the oven at 350°F (175°C) for 3 to 5 minutes. Remove and set aside.

4. 4

   4. In another bowl, toss the cucumber with the rice vinegar, a pinch of salt, and half of the scallion. Set aside to lightly marinate while you finish the rest.

5. 5

   5. Pat the pork loin dry and season it with black pepper. Heat the same skillet over high heat with the remaining 15 ml (1 tbsp) neutral oil. Add the pork and stir-fry for 3 to 4 minutes until it starts to brown.

6. 6

   6. Add the garlic, ginger, and red pepper flakes, and cook for 30 seconds, stirring, until fragrant but not burnt.

7. 7

   7. Pour the tamarind sauce over the pork and cook for 2 to 3 minutes more, stirring, until the glaze thickens and coats the meat well.

8. 8

   8. Fluff the rice with a fork and divide it among 4 bowls. Top with the glazed pork, marinated cucumber, toasted coconut, cilantro, and the remaining scallion.

9. 9

   9. Serve each bowl with lime wedges for squeezing over just before eating.