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Author Notes: I've been playing around with cooking with coconut milk and marinating meat in coconut milk. I threw this together the other day as a marinade and I thought it tasted so good that I didn't think marinating was enough, so I decided to use it as a grilling and dipping sauce. After marinating some pork chops, I poured the marinade into a sauce pan, boiled it down, added the juice of a lime for some tang, and chile paste made from reconstituted ancho and chipotle chiles for a little extra kick. I brushed it on the pork chops as they cooked and then served the remaining sauce over the chops. It's a really nice alternative to tomato and vinegar based BBQ sauces. —pigisyummy
Makes 1 or so cups of sauce
- 3 large garlic cloves, peeled
- 2 shallots, peeled and quartered
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon salt
- 1/4 cup soy sauce
- 1 can unsweetened coconut milk
- 3 tablespoons brown sugar
- 1 dried ancho chile
- 1 dried chipotle chile
- 1 lime
- In a food processor, pulse the garlic and shallots until minced. In a mortar and pestle or spice grinder, grind up the coriander seeds until fine.
- Add the coriander, salt, soy sauce, coconut milk, and sugar to the food processor and blend until smooth.
- Marinate your meat in the sauce for at least 3 hours.
- Clean your dried chiles and remove the seeds. Place them in a bowl and cover with boiling water for about 20min or until soft. Place the chiles plus a little bit of the soaking liquid in a food processor or blend and blend until smooth.
- Remove meat from marinade and pour the marinade into a sauce pan with the blended chiles.
- Bring to a boil and then reduce heat to a strong simmer. Squeeze in the juice of one lime and continue to simmer until the sauce thickens, stirring occasionally.
- Brush the sauce on meat while it's cooking and/or use it as a dipping sauce.
- This recipe was entered in the contest for Your Best Barbecue
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