The Courier-Mail

COCONUT-CRUMBED PORK WITH PINEAPPLE SALAD

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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

PHOTOGRAPH­Y: JEREMY SIMONS & BRETT STEVENS

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