Grilled Pork With Macadamia Rice

1. 1

   Using a small food processor, grind the cilantro, garlic and 1 teaspoon salt into a coarse paste.

2. 2

   Place the pork fat side up and cut 1-inch-deep slits in the fat, 1 inch apart.

3. 3

   Rub the cilantro paste on the pork and into the slits; season with salt and pepper.

4. 4

   Drizzle with the olive oil and let stand at room temperature.

5. 5

   Preheat a grill to medium.

6. 6

   Place a drip pan beneath the grate.

7. 7

   Place the pork in the center over the drip pan, close the lid and cook until an instant-read thermometer inserted in the center registers 135 degrees, about 1 1/2 hours (off the heat, the temperature will continue to rise).

8. 8

   Transfer to a cutting board, tent with foil and let stand for 15 minutes.

9. 9

   Meanwhile, in a small saucepan, cover the rice with water and stir until the water becomes cloudy; drain and repeat twice.

10. 10

    Return the rice to the saucepan and add 2 cups cold water and 1 teaspoon salt.

11. 11

    Bring to a boil, lower the heat, cover and simmer until tender, 15 minutes.

12. 12

    Remove from the heat, fluff with a fork and let stand, covered, for 10 minutes.

13. 13

    Stir in the scallions, coconut and macadamia nuts; season with salt and pepper.

14. 14

    Cut the roast into chops and serve with the rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.