Coconut Rice with Sauteed Pork Loin

1/2 cup oil
1/2 teaspoon salt
1/4 cup ginger, minced
1/4 cup green onions, minced
1/4 cup minced cilantro
2 cups Basmati rice
1 cup coconut milk
1 cup chicken stock
1/2 cup diced onions
1/4 cup + 1 tbl. light oil
2 tablespoons ginger pesto
3 pieces pork loin (2.5 oz)
1/2 cup flour
1/4 cup thinly sliced onions
1/8 teaspoon white pepper

To make ginger pesto, mix together oil, salt, ginger, green onions, cilantro and pepper.

Cook rice with coconut milk, chicken stock and diced onions. Cook as if using only water.

When rice is cooked, dollop with a little ginger pesto.

Meanwhile, heat 1/4 cup salad oil in a wok. Dust onions with flour, salt and pepper. Shake off excess flour, and fry in oil until golden brown. Place on paper towel to drain. In a separate wok, heat remaining 1 Tbs of oil.

Dust pork with flour, salt and pepper. Cook in hot oil about 2 minutes on each side.