Peppered Coconut Pork Fillet Recipes

by Shirley M. Duran


Preparation time: 40 minutes
Total cooking time: 20 minutes
Serves: 4

Ingredients for pork fillet recipes:

1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon black peppercorns
1 2/3 cups (100 g/3 1/2 oz.) shredded coconut
2 tablespoons cornflour
600 g (1 1/4lb) pork fillet
oil, for cooking
1/2 cup (125ml/4 fl oz.) thick coconut cream
1/4 cup (60ml/2 fl oz.) lime juice
2 tablespoons chopped coriander
¼ teaspoon salt

Directions for pork fillet recipes:

1. When you will want to start cooking pork fillet recipes, start by following these guidelines. Heat the wok, add the cumin and the coriander seeds and dry-fry over low heat, shaking the wok regularly for 3 minutes, or until the steeds are fragrant. Place in a mortar and pestle with the peppercorns, and pound until finely ground. Alternatively, process in a spice mill or small food processor. Combine with the coconut and cornflour, mixing well.

2. Trim the pork of any fat and cut into slices about 1cm (1/2 inch) thick, then cut across in half. Coat each slice in the spice mixture, using your fingertips to press the mixture on.

3. Reheat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side, Stir-fry the pork in three or four hatches for about 3 minutes, or until it is golden brown and just cooked. Reheat the wok in between batches, adding more oil when necessary. Remove all the pork from the wok and keep warm.

4. Drain any oil from the wok and pour in the coconut cream and lime juice. Add the coriander and salt, to taste. Bring to a vigorous boil, stirring for about 1 minute or so. Add the pork and toss to heat through and combine with the sauce. Serve Immediately.

Nutritional Value for pork fillet recipes:

Protein 35 g;
Fat 35 g;
Carbohydrate 8 g;
Dietary Fibre 4 g;
Cholesterol 75mg;
Energy 2030kJ (485cal)