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.

The ingredient of Coconut-crumbed pork with pineapple salad

1. 3 eggs, lightly beaten
2. 1/3 cup (50g) plain flour
3. 1 1/2 cups (75g) panko breadcrumbs
4. 1/2 cup (45g) desiccated coconut
5. 2 x 400g pork fillets
6. 2 tablespoons peanut oil or sunflower oil, plus extra to shallow-fry
7. 1/2 pineapple, thinly sliced
8. 1/2 daikon, peeled, cut into matchsticks (see Notes)
9. 1 bunch fresh coriander, leaves picked
10. 1 tablespoon fish sauce
11. 1 tablespoon soy sauce
12. Finely grated zest and juice of 1 lime
13. 1 teaspoon dried chilli flakes

The instruction how to make Coconut-crumbed pork with pineapple salad

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.

Nutritions of Coconut-crumbed pork with pineapple salad

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calories: https://schema.org
calories: NutritionInformation