Hoisin Pineapple Beer Pork over Coconut Lime Rice

Hoisin Pineapple Beer Pork over Coconut Lime Rice

How are you out there? Are you ok?

If you’re like me, and I kind of think you are, you have two opposite feelings, nearly back to back, and it’s unsettling. 

My thoughts jump from “Everyone needs to settle down, you are all overreacting!” to “Are we all going to die and is our society going to collapse and I need to form a post-apocalypse tribe immediately,” 

and 

“Self-quarantine is great, and my neighbors are the best and I want to stay like this forever,” and then the next minute: “Will I ever travel again, I need to be on a virus-free plane immediately or I’ll die because my wanderlust is killing me, and I need my local bars and restaurants to re-open soon, I miss them so much,”

It’s all so disorienting. Just know that you’re not alone, we are all in this together even if it feels lonely. 

My favorite part of pre-apocalypse grocery shopping is the “weird” ingredients are always left. The chicken breast and pork chops are long gone but the more obscure meat is in abundance and on sale. My particular grocery store had rows and rows of oxtails, shanks, and boneless pork ribs, and I’m hoping yours does too. So I made you something. It’s easy and since you’ll be home all day, you should make it. It’s really good and you’ll only want coconut rice from now on, so make sure to add cans and cans of coconut milk to your next venture out in your hazmat suit. 

Print Recipe
5 from 3 votes

Hoisin Pineapple Beer Pork over Coconut Lime Rice

Ingredients

For the pork:

  • 3 lbs boneless country pork ribs or pork shoulder cut into chunks
  • 1 tablespoon salt kosher
  • 4 cloves of garlic
  • ¼ cup (62g) low sodium soy sauce
  • ¼ cup (66g) hoisin sauce
  • 2 teaspoons (10g) sriracha
  • 2 tablespoons (25g) brown sugar
  • 2 cup (310g) pineapple chunks drained if using canned
  • 1 cup (8oz) beer stout, porter, brown ale

For the rice:

  • 1 (14oz) can full-fat coconut milk
  • 1 ¼ cup (10oz) water
  • 1 ½ cups long-grain or jasmine rice
  • 1 teaspoon salt
  • 2 tablespoons lime juice
  • 3 tablespoons green onion chopped

Instructions

To make the pork:

  • Preheat the oven to 300°F.
  • Sprinkle the pork on all sides with salt, add to a large Dutch oven or covered baking dish.
  • Add the remaining ingredients (from the pork list) to a blender, blend on high until well combined. Pour the liquid over the pork. Cover and bake for one hour.
  • Remove the lid, turn the pork over, then continue to bake, uncovered, for 2 ½ more hours, turning the pork every 30 minutes or so until the pork is fork-tender (total of 3 1/2 hours of cooking time). 
  • Remove the pork from the pot, set aside.
  • Place the pot over a burner over high heat (if you used a baking dish, transfer the remaining liquid to a pot), boil, stirring frequently, until thickened.
  • Pour the thickened glaze over the pork.

To make the rice:

  • Add the coconut milk, water, rice, and salt to a large pot, stirring to combine.
  • Add to a burner over medium-high heat, bring to a boil, cover and reduce heat to low for 18 minutes. Once the 18 minutes is up, remove from heat but allow to sit for 2 minutes.
  • Remove the lid and stir in the lime juice and green onions.
  • Serve the pork over the rice.

13 thoughts on “Hoisin Pineapple Beer Pork over Coconut Lime Rice

  1. You rock! What a fabulous post during a time of uncertainty. Our moms and pops and grandma’s and grandpa’s have been through worse….it sucked, but they did what they had to with what they had. Pull up your big-girl and big-boy pants and figure this out!! Thanks for another amazing twist on food;-) Plus, you all might learn how to actually cook real food again! Its cheaper, easier and so much fun. Cheers…everyone! We’re all in this together.

  2. I have been enjoying (and sharing) your more frequent postings right now. Your recipes are enticing as always and though times are weird it sure helps to see more recipe postings from Beeroness! And, your wise, calming and witty words are as nourishing and vital as the great food. You’re providing a valuable service to a community (and society in general) that needs it now more than ever. Keep up the great work!

    1. thank you so much! I have so many friends and family in health care and I’m just over here cooking with beer and feeling pretty useless. So I appreciate it!
      Stay safe! Wash your hands!

  3. I’ve been following you and making your recipes for years now – building cooking skills gives confidence that we can make it through this, no matter what obscure ingredients are available. Also, watching all those episodes of Chopped is going to come in handy! 😀

    1. It’s just as opposed to “lite” coconut milk, don’t get that. If the can just says “coconut milk” without a mention of low fat or lite, it’s good. My favorite brand is Chaokoh coconut milk.

  4. Pineapple hoisin is so good. But then it’s bad because you realize it’s better than 99% of the General Tso take-out that’s out there and you have to make it yourself from now on. I’d add 2 tsp of grated ginger root but I don’t use sriracha so maybe that would be an odd combo.

  5. Is the 1 Tbs of salt measurement accurate or is that a typo? I loved all the flavors, but even using 2 tsp instead of the Tbs mine seemed very salty (maybe it’s just me?)

    1. A few things could have happened. If you used table salt instead of kosher salt, then it would be too much. Table salt has iodine in it which add a salty, bleachy taste, and the crystal are much smaller so far more salt ends up in a tablespoon than with kosher salt. Also, if you used regular soy sauce rather than low sodium, then it would definitely be too salty, regular soy sauce as a tremendous amount of salt. Also, if you used less than 3lbs of pork, that would make a big difference as well.

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