Asian Inspired Pork Wraps with Coconut-Pineapple Bismatti Rice

Asian Inspired Pork Wraps with Coconut-Pineapple Basmati Rice

With the beginning of 2016, the other Thieves in the Kitchen elected to start the new year off with a healthy and tasty dish.  Inspired by the enticements of the orient and far east: Ginger, Sweet Soy, Pineapple, and more, our Asian Inspired Pork Wraps will leave you wanting more.

So we say hello to 2016! And look forward to a tasty new year ahead.

Now get your Woks and get cookin!


Pork Chop Stir-fry

  • 2-3 pork chops (bone-in) seasoned on both sides with garlic powder, ground black pepper and salt.
  • 1 medium red bell pepper (trimmed into medium slices)
  • 1 medium yellow bell pepper (trimmed into medium slices)
  • 1 small sweet onion (quartered)
  • 2 to 3 medium shallots sliced or diced
  • 4 to 5 minced garlic cloves
  • 2 cups of Sugar Snap Peas
  • 2 cups of petite carrots or prepared carrot sticks
  • 3 to 6 leafs of romaine lettuce hearts (washed and pat dried)
  • 3 to 4 green onion stalks diced
  • 1 to 2 tbsp of garlic powder
  • 1 to 2 tsp of ginger
  • 3 to 5 tbsp of coconut oil

Asian Citrus Glaze

  • 2/3 cup of apricot-pineapple preserves
  • 2/3 cup of orange marmalade
  • 1/4 cup of sweet soy
  • 1/4 cup of Hoisin Sauce
  • 3 tbsp lite soy sauce
  • 1 tsp of Chinese Five-Spice
  • 1 tsp of ginger
  • 1 tbsp of garlic powder

Coconut-Pineapple Basmati Rice

Recipe pending and will be updated here.


Pork Chop Stir Fry

  1. Heat 1 to 2 tbsp of coconut oil in a seasoned iron skillet or saute pan over medium heat
  2. Pan sear the chops till golden on both sides (about 4 to 5 minutes per side)
  3. Rest the chops off heat in the skillet
  4. Once cooled, remove and cube the pork, after removing the bone
  5. Heat 1 to 2 tbsp of coconut oil in a wok over medium-high heat
  6. Place the sliced peppers, quartered onion, diced or sliced shallots, minced garlic, carrots, and sugar snap peas into the wok, saute 4 minutes
  7. Add cubed pork to the wok, saute for another 5 to 9 minutes until the carrots are just shy of fork tender
  8. Add 2 to 4 tbsp of the prepared glaze and mix well with the veggies and pork
  9. Set aside but keep warm

Asian Citrus Glaze

  1. In a small sauce pan add the preserves and liquids and bring to a soft boil, stirring frequently
  2. Reduce heat slightly and add the Chinese Five-spice, ginger and garlic powder
  3. Continue to simmer on low heat until the glaze/sauce is slightly reduced

Coconut-Pineapple Basmati Rice

  1. Recipe in progress please check here in the near future


Platting Recommendations:

  1. Place a cup of rice on each plate using a circular mold, or just free shape
  2. Place two to three leafs of well washed and dried romaine lettuce hearts, large enough so each acts as a “ladle” or “bowl”, on either side or in front of the rice
  3. Place approximate a 1/4 to 1/3 of a cup (or less for smaller leaves) of the pork stir-fry onto each leave
  4. Drizzle with the Asian Citrus Glaze and sum of the diced green onion

Serves approximately 4 to 6 people dependent upon serving size