Tropical Passion Pork

Ingredients Weight Measure
Pork tenderloins 3-1/5 lbs.
Chinese 5-spice powder 8 Tbsp.
Passion fruit, fresh 20 ea.
Unrefined sugar 6 Tbsp.
TABASCO® brand Habanero Sauce 2 tsp.
Banana leaves 1/2 lb.

Ginger-Coconut Rice

Ingredients Weight Measure
Vegetable oil 1/8 cup
Ginger, fresh, peeled and diced fine 1/4 cup
Long grain rice, (preferably basmati) 2 cups
Canned coconut milk 1 ea.
Chicken stock 2 cups
Salt 1/4 tsp.
White pepper 1/8 tsp.

Crisp Fried Carrots

Ingredients Weight Measure
Carrots, peeled 2 ea.
Vegetable oil 1 qt.


Ingredients Weight Measure
Mangoes, peeled and sliced` 2 ea.
Dendrobium orchids, edible 12 ea.
Coconut, toasted 6 tsp.


  1. For the Tropical Passion Pork, trim the pork tenderloins of all excess fat and silver skin. Cut each tenderloin in half in the center and rub each half generously with Chinese 5-spice powder.
  2. Scoop the pulp and seeds from the passion fruit into a fine mesh sieve over a mixing bowl. Rub the pulp and juice through the sieve into the mixing bowl to remove the seeds.
  3. Add the sugar and the TABASCO® Habanero Sauce to the juice and stir to dissolve.
  4. Pour the passion fruit marinade over the tenderloins in a shallow pan and allow the pork to marinate for 4 hours or overnight in refrigerator, turning the meat once in the marinade.
  5. Remove tenderloins from marinade, reserving marinade. Wrap each tenderloin half in a banana leaf cut to about a 12" square and fold the two long ends underneath to completely enclose each tenderloin half.
  6. Place the banana leaf packets into a bamboo or metal steamer. Cover the steamer and steam the tenderloins for about 30 minutes, or until a meat thermometer reads 145°F internal temperature.
  7. Place the passion fruit marinade in a saucepan and reduce over medium heat until it becomes thick and syrupy.
  8. For the Ginger-Coconut Rice, heat the vegetable oil in a saucepan and add the diced fresh ginger.
  9. Sauté the ginger for a few seconds to release its flavor into the oil and then add the rice, tossing to distribute the ginger and to coat the rice with the oil.
  10. Add the coconut milk, the chicken stock and the salt and white pepper.
  11. Bring the liquid to a boil and cover the pan. Place the pan in a hot oven at 350°F and bake the pilaf for about 30 minutes, until the liquid has been absorbed. Flake the rice with a fork and serve at once.
  12. For the Crisp Fried Carrots, using a Chinese vegetable slicer, shred the carrot into long, thin ribbons. Heat the vegetable oil in a pan until it reaches 350°F. Drop the carrot ribbons into the hot oil to fry until they become crisp and slightly browned. Remove the carrot ribbons from the hot oil and drain on absorbant paper. Serve at once.
  13. To serve, place a cut out banana leaf on each plate. Place a mound of Ginger-Coconut Rice at the back of each plate. Arrange 3 fanned slices of pork tenderloin in front of the rice. Arrange 3 slices of fresh mango on one side of the pork and an orchid on the other side. Spoon some of the reduced passion fruit marinade in front of the pork. Top the pork slices with Crisp Fried Carrots and top the mound of rice with toasted coconut (to resemble a volcano at the back of the plate).

Yield: 12 servings