1. "Nakke fillet" / Pork (neck) fillet with coconut milk and leeks

My "danske mor" has introduced this recipe to me and I have improved it afterwards. It is similar to what they call Asian chicken (ingredients).





Serving: 4-5


450 grams "nakke fillet" / pork sliced thinly *bite size

2 or more leeks "porre" (I do not include the leafy part. You may do so, but add it a bit later)

1 can of coconut milk *low-fat

1 big white onion *sliced thinly but not minced

4 cloves garlic *finely minced

50-80 grams ginger *sliced thinly but not minced

2 bell peppers *cut thinly and long

300 grams carrots *cut in small cubes for faster cooking time

1 piece vegetable / pork broth cubes

1-2 tablespoons cornstarch *to thickened the sauce

Half liter water.


whole ground black peppers to taste

rock salt to taste

a little chili powder 


Preparation time: 20 minutes

Cooking time: 40 minutes


Follow the steps.

1. Boil the sliced pork in 1 and a half liter of water. Put a teaspoon of whole black peppers and salt when almost tender. Done in 10-15 minutes. Good meat cooks easier. 

2. Drain and set aside the broth (broth for suppe/sauce). I remove the whole ground peppers here. You can throw them away after. You don't want to bite whole peppers.

3.Sauté ginger, garlic and onions until brown.

4. Put the meat and brown it a  little bit *turn the heat down.

5. Add the coconut milk, carrots and the broth *water from boiling the meat earlier. Cook in medium heat.

6. Add the leaks. 

7. Add the bell pepppers

8. Salt and pepper to taste.

9. Add cornstarch to thicken the sauce, but make sure not to make too thick. *blend a half glass of water with 2 tablespoons of cornstarch and pour it in)

10. Add a little chili powder or jalapeno. The chili taste gives your coconut dish a kick. 


The dish is perfect with jasmine rice and a glass of red wine. :)