Thai Char Siu Coconut‑Lime Pork

Ingredients

• 600 g Pork tenderloin medallions
• 60 ml Char Siu sauce (sugar‑free)
• 120 ml Coconut milk (full fat)
• 2 Thai red chilies, thinly sliced
• 1 tsp Lime zest
• 2 cloves Garlic, minced
• 1 tbsp Fish sauce
• 1 tbsp Olive oil
• 2 tbsp Fresh cilantro leaves(optional)

Instructions

1. 1

   Pat the pork medallions dry and season lightly with salt. Heat olive oil in a large skillet over medium‑high heat; sear the pork on both sides, about 2 minutes per side, until browned.

2. 2

   Add the minced garlic and sliced chilies; stir‑fry for 30 seconds until fragrant.

3. 3

   Pour in the Char Siu sauce, coconut milk, fish sauce, and lime zest; stir to combine, then reduce heat to medium‑low and simmer, covered, for 12‑15 minutes until the pork is cooked through and the sauce thickens.

4. 4

   Taste and adjust seasoning with a pinch more fish sauce or lime zest if desired. Remove from heat and let rest 2 minutes.

5. 5

   Serve the pork medallions sliced, drizzled with the remaining sauce, and garnish with optional cilantro leaves.