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.