pak choi mashed potatoes with pork tenderloin and coconut milk
Christmas is behind us. That means you've probably seen a lot of dishes pass by. For that reason, we have selected a special dish for you. This week, pak choi mashed potatoes with pork tenderloin and coconut milk are on the menu. In the colder days, of course, a stew is just what you want. This stew has an oriental touch and that makes it delicious. Try it out.
- 1 kilogram of slightly floury potatoes
- 280 grams of pork tenderloin
- 2 bushels pak choi
- 200 milliliters coconut milk
- 1 medium-sized onion
- 1 garlic clove
- 1 red pepper
- 4 tablespoons ketjap manis
- 4 tablespoons ginger syrup
- 1 tablespoon sesame seeds
- Salt and pepper
- Start by peeling the potatoes. Then cut them into equal medium-sized pieces.
- Boil the potatoes in plenty of water with salt for 20 minutes.
- Chop the onion and finely chop the garlic.
- Cut the red pepper in half lengthwise. Remove the seeds and finely chop the remaining flesh.
- Take a bowl and mix together soy sauce, ginger syrup, onion, garlic and red pepper.
- After this, cut the pork tenderloin into 1-centimeter cubes.
- Spoon the cubes of pork tenderloin through the marinade and let it stand for a while.
- Then cut the pak choi into very thin strips.
- Heat some oil in a frying pan then toss the marinated pork tenderloin in it. Note: save the marinade, you still want to use it!
- Fry the pork tenderloin for 2 minutes until tender and golden brown and keep stirring well. Then add the marinade and heat for another 1 minute.
- The potatoes will be cooked by now. Drain them and mash them into a creamy puree using the coconut milk.
- Mash in the pak choi and season with salt and pepper.
- When you serve the mashed potatoes, place the pork tenderloin on top and drizzle with the sauce.
- As a "finishing touch," sprinkle the end result with some sesame seeds.