Thursday 30 October 2014

October 2014 - Coconut-crumbed pork with pineapple salad

This was okay. I probably wouldn't make it again.

Coconut-crumbed Pork with Pineapple Salad

3 eggs, lightly beaten
1/3 c plain flour
1 1/2 cups panko bread crumbs
1/2 cup desiccated coconut
2 x 400 g pork fillets (I used pork scotch fillets)

1/2 pineapple, thinly sliced
1/2 daikon, peeled, cut into matchsticks (I used regular radishes)
1 bunch coriander, leaves picked (I used mint)
1 tbsp each fish sauce & soy sauce
2 tbsp oil 
Finely grated zest & juice of 1 lime
1 tsp dried chilli flakes (didn't use)

Pre-heat oven to 180 C
Mix breadcrumbs & coconut. Crumb fillets with flour then egg and then crumbs. If you have enough dip in egg & crumb a second time.
Heat about 2 cm oil in pan, brown pork on all sides and then place on a baking tray and roast in oven for about 20 minutes
Combine pineapple, daikon and coriander. Separately combine remaining ingredients  and pour over pineapple. Serve with the pork.

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