Coconut-crumbed pork with pineapple salad

Cooking Meat Coconut-crumbed pork with pineapple salad

Pork fillet is crumbed in coconut, twice-cooked and served with a tropical side salad of pineapple, radish and lime.

Lables: Lactose free Milk free
  1. Preheat the oven to 180C.
  2. Place the eggs in a bowl. Season the flour and place on a plate. Combine breadcrumbs and coconut on a separate plate. Dust pork in flour, then coat in egg and roll in coconut mixture. Dip in egg again, then coat in coconut mixture again. Repeat with second fillet.
  3. Heat 2cm oil in a large frypan over medium-high heat. Cook pork, turning, for 4 minutes or until dark golden. Transfer to a baking tray and roast in the oven for 20 minutes or until just cooked through. Rest pork, loosely covered with foil, for 5 minutes.
  4. Meanwhile to make the pineapple salad, combine the pineapple, daikon and coriander in a bowl. In a separate bowl, whisk remaining ingredients with remaining 2 tbs oil. Season, then drizzle over salad. Thinly slice pork and serve with salad.

If you liked the recipe "Coconut-crumbed pork with pineapple salad", tell your friends about it!

3 eggs, lightly beaten
1/3 cup plain flour
1 1/2 cups panko breadcrumbs
1/2 cup desiccated coconut
2 x 400g pork fillets
2 tbsp peanut oil or sunflower oil, plus extra to shallow-fry
1/2 pineapple, thinly sliced
1/2 daikon, peeled, cut into matchsticks
1 bunch fresh coriander, leaves picked
1 tbsp fish sauce
1 tbsp soy sauce
Finely grated zest and juice of 1 lime
1 tsp dried chilli flakes

Adv

Autors
Preparation time
10
Cooking time
30
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Meat
Posted by

Rate the recipe Coconut-crumbed pork with pineapple salad

total votes: 1

You may need it

View product

Food Storage Container Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments