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.