Coconut Spiced Pork
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 600g porkWe prefer pork scotch. You can also use pork fillet. Its best just not to use any cut that is too tough, or too fatty.
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp black peppercorns
  • 1 cup shredded coconut
  • 2 tbsp cornflour
  • 165ml coconut cream
  • 70ml lime juice (about the juice of two limes)
  • zest of 1 lime
  • 2 tbsp fresh coriander, chopped
  • salt to taste
  • peanut oil for frying the pork
  • extra fresh coriander leaves to garnish
Instructions
  1. In a dry fry-pan toast the cumin and coriander seeds and peppercorns gently over a medium heat (see Tip). Once fragrant, transfer to a mortar and pestle and grind to a fine powder. Combine with the coconut and cornflour.
  2. Slice the pork into thin strips. Coat well with spice and coconut mix. You'll need to get your hands in there to press on the spices. Allow to sit for 15 minutes.
  3. Heat a wok or frypan over a medium-high heat and add the peanut oil. Fry the spice coated pork in batches until golden. Set aside.
  4. Give the wok or frypan a quick wipe with a paper towel to remove any residual oil (it doesn't need to be spotlessly clean, just not have big puddles of oil in it. Be careful because it will be very hot!). Pour in the coconut cream, lime zest and juice, and add salt to taste. Let it bubble for a minute. Return the pork to the pan with the chopped coriander leaves and stir to coat the pork with the sauce. This is not a particularly saucy dish but each piece of pork should get a nice coating of the coconut cream and lime juice.
  5. Serve immediately with rice and steamed vegetables.
Recipe by The Fare Sage at https://www.thefaresage.com/coconut-spiced-pork/