I loved this meal. I followed the directions as they are with the crushed coriander seeds, cilantro, mint, etc. Due to translation issues, not sure if I used the right cut of pork. Anyway, the flavors were awesome! Loved it. My only problem was keeping everything warm until I was finished with the last step - the spinach. And afraid of undercooked pork, I actually overcooked it. Ooops - but that is my bad. I don't cook often enough that have the timing down. If you are like me, I strongly suggest doing ALL the prep/cutting/measuring in advance. Also, next time, I will put the rice and in the oven to keep warm. Due to the spinach, this is not the kind of meal that I would want to reheat (it gets slimy). Also next time, I shall make sure to toss the 2 halves of the spinach in a WARMED bowl. By the time I sat down to eat, the food was luke warm and by the time I finished eating it was cold. It is winter here, but the house doesn'tt have inside heating-outside temps never go below 50. THX!
Made to recipe using pork tenderloin, marinating about 90min in fridge. There's not enough spinach in this recipe for two portions, let alone four, so we used two bags of whole-leaf and increased the ginger, garlic, scallions & mint proportionally. Easy to prep and loved the finished combo of flavors & colors.
Love this! I was generous on the spices (especially ginger) and could have decreased the sugar just a bit. Next time might marinate the pork a little longer and cut into strips after cutting it into 1/4" rounds. Then marinate.
The pork had a very good flavor. I sauteed some onions and red bell pepper in the pork juices after first cooking it, to stretch it out a bit and add some extra veggies, and used a full pound of spinach. Still, 4 servings was definitely stretching it. I might start with 1.5 pounds of pork next time and adjust everything else accordingly.
love it when i use pork tenderloin. Ive made with chops once, the loin several times, and will stick to the loin. great recipe, nice presentation.
made this with half kale and swiss chard instead of all spinach and LOVED IT.
I made the pork and rice, and served them with different vegetables. I omitted the garlic and cilantro and used ground coriander. I think I also made the mistake of not draining the pork well enough, because I didn't see any caramelization. Not bad despite everything.
I really liked this. Too bad I didn't have any mint or cilantro on hand. I will probably make this again.
Fabulous flavor and very quick to prepare! I tripled the volume of spinach and the associated ingredients and skipped the rice.
Loved it! Just a wonderful, delicate combination of flavors. I used ground coriander and I think I didn't get the flavor of that like I should have. Didn't completely wilt the spinach. Had a little problem actually browning the pork since there was a lot of water in it from the marinade. Will drain it off more next time. Highly recommend trying this one!!!