These pork chops were among the best. Amazing flavor and extremely moist and tender.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Additional Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 3 /4 cup |
Ingredients
- 2 tablespoons coconut oil
- 1 (2 inch) piece fresh turmeric root, peeled and grated
- 1 (1 inch) piece fresh ginger, peeled and grated
- 1 teaspoon fresh ground black pepper
- ⅓ cup water, divided
Instructions
- Combine coconut oil, turmeric root, ginger root, and black pepper in a saucepan; add 1/2 of the water. Cook and stir mixture over medium until small bubbles form around the edges, 1 to 2 minutes. Reduce heat to medium-low; cook, stirring continually and adding small amounts of the remaining water, until mixture forms a paste, 5 to 8 minutes.
- Transfer paste to a glass container and cool to room temperature. Cover container tightly with a lid and refrigerate.
- Turmeric can stain any utensil, working area, or skin.
- I freeze this mixture in small ice cube trays to have single portions ready for use. It keeps in refrigerator for up to 2 weeks.
- Pregnant or nursing women, young children or diabetics should consult their physician before consuming turmeric.
Reviews
I love this recipe. I use less water & heated in a glass bowl. Looks beautiful & I want to use it in my smoothies. Not sure how much to use. I put my grater and spoon from making the paste in a cup of tea. Yummy!
Turned into a brown gloppy mess. I had to pitch it. I will try another recipe using powder.
i used a 2 inch piece of turmeric and i think i achieved a good paste