Pork, Shiitake and Coconut strogonoff

This is a variation on a classic. I replaced cream with coconut milk for extra flavor and tenderness. This mushrooms are so meaty and they remind me of a dish that my family served on my birthday. Mushrooms picked in the wood were shipped and traveled around  300km to our table. I made it a little bit lighter and turn this into a Spring dish. Delicious!

• 450 g of strogonoff cut pork
• 350 g of shiitake mushrooms, cleaned, trimmed and cut in half
• 2 lemon thyme sprigs
• 1 rosemary sprig
• 200 ml of coconut milk
• 1 pinch of all spice
• 1 onion, minced
• 1 clove of garlic, minced
• 2 celery ribs, sliced
• 1 teaspoon of pink pepper kernels
• 1 tablespoon of soy sauce

1. Marinate the pork strogonoff with all spice, rosemary, garlic, soy sauce, lemon thyme.
2. Brown the pork with the pink pepper kernels in the olive oil.
3. Add the onion and saute till tender.
4. Add the Shiitake mushrooms and the marinade
5. Cook in low heat.
6. Add the celery slices.

Serve with Basmati rice and a Granny Smith, lime and celery salad.