Slide Meals

4-day slide meal plan · Protein: pork loin

Days: 4
Protein: pork loin
Budget:

$$—
Difficulty:

🍳🍳—

---

Explore the Swahili Coast with this 4-day pork loin plan, featuring coconut, cardamom, and ginger for quick, delicious dinners.

Slide Chain

• Day 1: Coconut Cardamom Pork Loin with Rice

• Day 2: Pork and Spinach Curry

• Day 3: Pork and Vegetable Stir-fry

• Day 4: Pork Fried Rice with Peas

• Combined Shopping List

---

Day 1: Coconut Cardamom Pork Loin with Rice

Ingredients

main

• 2 lbs pork loin

• 2 cans coconut milk

• 6 cardamom pods

• 2 inches ginger, grated

• 4 cloves garlic, minced

• 2 large onions, sliced

• 4 medium tomatoes, chopped

side

• 2 cups rice

• 1 lime

Directions

1. Cut pork loin into large chunks. Season with salt and pepper.

2. In a pot, heat oil and brown pork on all sides.

3. Add onions, garlic, ginger, and cardamom. Cook until onions are soft.

4. Stir in tomatoes and coconut milk. Simmer for 20 minutes.

5. Cook rice according to package instructions.

6. Serve pork over rice, with lime wedges on the side.

Cook’s Notes:

Reserve 1/3 of the cooked pork and sauce for tomorrow.

---

Day 2: Pork and Spinach Curry

Ingredients

main

• reserved pork and sauce from Day 1

• 1 bunch spinach, chopped

• 1 can coconut milk

• 1 tsp chili powder

side

• 2 cups rice

Directions

1. In a pot, combine reserved pork with spinach and coconut milk.

2. Add chili powder and simmer for 10 minutes.

3. Cook rice according to package instructions.

4. Serve curry over rice.

Cook’s Notes:

Reserve 1/4 of the curry for tomorrow.

---

Day 3: Pork and Vegetable Stir-fry

Ingredients

main

• reserved curry from Day 2

• 2 large potatoes, diced

• 1 lb green beans, trimmed

• 1 large onion, sliced

side

• 2 cups rice

Directions

1. Boil potatoes until tender, about 10 minutes.

2. In a pan, stir-fry onion and green beans until tender.

3. Add reserved curry and potatoes to the pan, heat through.

4. Cook rice according to package instructions.

5. Serve stir-fry over rice.

Cook’s Notes:

Hold back 1/4 of the stir-fry for tomorrow.

---

Day 4: Pork Fried Rice with Peas

Ingredients

main

• reserved stir-fry from Day 3

• 1 cup frozen peas

• 2 cups cooked rice from previous days

• 2 eggs, beaten

Directions

1. In a large pan, scramble eggs until just set. Remove and set aside.

2. In the same pan, add reserved stir-fry and peas, heat through.

3. Add cooked rice and scrambled eggs, stir-fry until heated.

4. Season with salt and pepper to taste.

Cook’s Notes:

Add a sprinkle of coconut flakes for extra flavor.

---

Combined Shopping List

Quantities shown are totals for the whole plan.

• pork loin — 3 lbs

• coconut milk — 3 cans

• cardamom pods — 1 oz

• fresh ginger — 4 inches

• garlic — 2 bulbs

• onion — 4 large

• tomato — 8 medium

• rice — 4 cups

• cilantro — 1 bunch

• lime — 4

• cooking oil — 1 cup

• salt — to taste

• black pepper — to taste

• chili powder — 2 tsp

• cumin — 2 tsp

• all-purpose flour — 1 cup

• spinach — 2 bunches

• potatoes — 4 large

• green beans — 1 lb

• frozen peas — 1 lb

• coconut flakes — 1 cup

---

Final Notes

Enjoy your journey through the Swahili Coast with these quick and flavorful pork dishes!