In a small bowl, pour the boiling water on ½ cup of coconut, let stand for 30 min. Strain the liquid, pressing the coconut to extract the juice. Throw the coconut and apart the juice. In a blender, liquefy the onion, parsley, garlic, chili peppers, lemon zest and limó juice, to form a homogeneous paste.
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| Coconut sauce ingredients: |
| 1 cud lemon 500 g of pork carr 3 tablespoons of flour 1 tablespoon of olive oil 100 cc of chicken broth |
Coconut sauce ingredients:
2. Leave it aside. Flour pork and take excess.
3. in a large saucepan. Hot the oil over high heat. Add the meat and brown the meat on both sides.
4. Add the broth, the coconut juice that pulled and the preparation of the blender, and let the boil release.
5. Lower the flame, cover and boil over a low heat for approximately 1 hour. Serve on white rice, adorned with the remaining 2 tablespoons of coconut.
