Pork fillet is crumbed in coconut, twice-cooked and served with a tropical side salad of pineapple, radish and lime.
The ingredient of Coconut-crumbed pork with pineapple salad
- 3 eggs, lightly beaten
- 1/3 cup (50g) plain flour
- 1 1/2 cups (75g) panko breadcrumbs
- 1/2 cup (45g) desiccated coconut
- 2 x 400g pork fillets
- 2 tablespoons peanut oil or sunflower oil, plus extra to shallow-fry
- 1/2 pineapple, thinly sliced
- 1/2 daikon, peeled, cut into matchsticks (see Notes)
- 1 bunch fresh coriander, leaves picked
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Finely grated zest and juice of 1 lime
- 1 teaspoon dried chilli flakes
The instruction how to make Coconut-crumbed pork with pineapple salad
- Preheat the oven to 180C.
- 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.
- 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.
- 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.
Nutritions of Coconut-crumbed pork with pineapple saladcalories: