The Courier-Mail



SERVES 6 PREPA­RA­TION TIME: 10 MIN­UTES COOK­ING TIME: 30 MIN­UTES SKILLS: CA­PA­BLE 3 eggs, lightly beaten ⅓ cup (50g) plain flour 1½ cups (75g) panko bread­crumbs ½ cup (45g) des­ic­cated co­conut 2 x 400g pork fil­lets 2 tbsp peanut oil or sun­flower oil, plus ex­tra to shal­low-fry ½ pineap­ple, thinly sliced ½ 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 METHOD 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 tbsp oil. Sea­son, then driz­zle over salad. Thinly slice pork and serve with salad. RECIPE: WAR­REN MEN­DES


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