Coconut & Brown Sugar Brined Pork Tenderloin With Broken Fried Rice & Pickled Baby Bok Choy

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Brined pork tenderloin:

3 14-ounce cans coconut juice (see Note)

1/2 cup black bean paste, or black bean garlic paste

1/3 cup brown sugar

4 pods star anise

1 cinnamon stick

3 tablespoons soy sauce

1 quart water

1 quart ice

2 pork tenderloins, approximately 3/4 of a pound each, cleaned and cut in half

Kosher salt and pepper

Bok choy:

3 heads baby bok choy,

1 cup sugar

1 cup white vinegar

1 cup water

Coconut sauce:

1 14-ounce can coconut milk

3 tablespoons black bean paste, or black bean garlic paste

3 cups chicken stock


2 cups water + additional 1/4 cup

2 cups broken rice (see Note)

2 tablespoons butter

1 tablespoon minced garlic

2 tablespoons minced shallots

2 tablespoons minced lemongrass

Kosher salt and pepper, to taste

2 scallions, chopped

sprig of cilantro, optional

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