Plates | Coconut Marinated Pork and Pickled Veggies

This dish required a bit of prep work the night before I made it, but it was so worth the extra effort. It was so delicious and the coconut milk definitely added a flavor that I don't usually get in my cooking.

Directions
The night before--prep the pickled veggies

• Boil 1 cup water, 1/4 cup sugar and 1 tsp salt. Remove from heat and add 1/2 cup rice vinegar. 
• Slice a cucumber and 2 ounces of radishes. I had a handful of carrot chips. 
• In a big bowl, cover the veggies in the liquid mixture, cover the bowl and refrigerate for 12 hours or so. 

The night before OR the day of--marinate the pork

• Mix the following ingredients for the pork marinade, and then cook the pork on the stove in the marinade
• 1/4 cup light coconut milk
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp honey
• 1tbsp lime juice
• a dash of black pepper

I served the pork and the veggies over jasmine rice and topped with the remaining marinade and sesame seeds. Soooo tasty!