Saturday, September 6, 2008

Coconut Pork

An easy and deliciously creamy pan-fried pork fillet dish with a hint of curry spices and coconut. Recipe serves 4-6.


13 fl oz (375 ml) can evaporated milk
1/2 cup dessicated coconut
1 pound (500 g) pork fillets, trimmed, cut into 1/4 inch (5 mm) thick slices
1 large onion, peeled, thinly sliced
1 tablespoon curry powder
1 teaspoon each cumin and paprika
1 teaspoon salt
14 ounce (440 g) can unsweetened pineapple pieces
2 red dessert apples, cored, cut into thin wedges


1. Place coconut in a food processor. Bring evaporated milk to boiling point, stirring constantly, over a moderate heat.
2. With the motor running, pour hot milk over coconut. Blend for 1 minute.
3. Strain the mixture over a bowl, pressing out as much milk as possible. Set aside, reserve coconut.
4. Melt butter in a large frying pan. Fry pork, onion, spices and salt over a high heat, stirring constantly, for 5 minutes.
5. Stir in pineapple pieces until boiling. Reduce heat, simmer for 5 minutes, stirring occasionally.
6. Stir in apple wedges, 3 tablespoons reserved coconut and the milk. Simmer a further 3-4 minutes.

Serve with boiled rice, fried poppadoms, cashew nuts, chutney and sliced bananas tossed in lemon juice.

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