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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 with zesty pineapple salad.
Ingredients:
  • 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
Instructions:
  • Preheat your oven to 180C for the perfect baking temperature.
  • Crack the eggs into a bowl. Season the flour and spread it on a plate. Mix breadcrumbs and coconut on a separate plate. Coat the pork in flour, followed by egg, and then roll in coconut mixture. Repeat the process with the second fillet.
  • Heat a generous amount of oil in a large frypan over medium-high heat until shimmering. Sear pork on all sides until a deep golden crust forms, about 4 minutes. Transfer the pork to a baking tray and finish cooking in the oven for 20 minutes, until just done. Allow the pork to rest, covered loosely with foil, for 5 minutes before serving.
  • Prepare the pineapple salad by mixing pineapple, daikon, and coriander in one bowl. In a separate bowl, whisk together the remaining ingredients with 2 tablespoons of oil. Season the mixture and then pour it over the salad. Finally, thinly slice the pork and serve it alongside the salad.

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