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Coconut-crumbed pork with pineapple salad
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Coconut-crusted pork fillet served with a refreshing pineapple and radish salad.
Ingredients:
  • 3 eggs, lightly beaten
  • 50g plain flour
  • 75g breadcrumbs
  • 45g desiccated coconut
  • 2 x 400g pork fillets
  • 36.40 gm peanut oil or sunflower oil, plus extra to shallow-fry
  • 1/2 pineapple, thinly sliced
  • 1/2 daikon radish, peeled, cut into matchsticks (see Notes)
  • 1 bunch fresh coriander, leaves picked
  • 24.40 gm fish sauce
  • 21.00 gm soy sauce
  • 1 lime, zested, juiced
  • 1 tsp dried chilli flakes
Instructions:
  • Preheat your oven to 180C.
  • - Crack the eggs into a bowl. - Season the flour and spread it on a plate. - Mix breadcrumbs and coconut on another plate. - Dredge the pork in flour, dip it in egg, and coat it with the coconut mixture. - Dip the pork in egg once more and coat it with the coconut mixture again. - Repeat the process with the second fillet.
  • Heat a generous amount of oil in a large frypan until sizzling hot. Sear the pork on all sides for about 4 minutes until beautifully golden. Transfer the pork to a baking tray and finish cooking in the oven for 20 minutes until perfectly done. Let the pork rest, lightly covered with foil, for 5 minutes before serving.
  • To prepare the pineapple salad, simply toss together the pineapple, daikon, and coriander in a bowl. In another bowl, whisk the remaining ingredients with 2 tablespoons of oil. Season to taste, then generously drizzle over the salad. Slice the pork thinly and serve alongside the flavorful salad.

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