Succulent pork sliced thinly, coated with the warm flavours of cumin and coriander, and then swirled with a creamy, tangy coconut and lime sauce… This recipe is one of those meals you’ll make again and again.
Coconut and lime is a classic combination, and together they really make this Thai-inspired pork dish zing. The pork is lightly spiced and coated with coconut that crisps up beautifully in the pan, and then lusciously coated with a creamy, tangy sauce.
Plus its SO easy, so its perfect for mid-week. Quick meals are a saviour after a busy day being great at work, school and hobbies. Easy and delicious is the name of the game, and this coconut spiced pork really delivers.
Served with rice and steamed seasonal vegetables this is a delightful meal in any season. Sometimes I like to add a little finely sliced kale or spinach to the dish before serving. If you’re doing that, I’d recommend almost doubling the sauce quantities so everything gets a good coating.
Yum
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Serves: 4
- 600g pork
We 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
- 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.
- 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.
- 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.
- 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.
- Serve immediately with rice and steamed vegetables.
Tip:Â You can use pre-ground spices instead of whole spices if you wish, but if you do its still important to very gently toast them before using. Toasting spices brings out their true flavour.
When toasting spices, place them in a dry frypan over a medium heat, stirring constantly until they are fragrant. This will make more sense once you’ve tried it – the fragrance is unmistakable. Spices, particularly pre-ground spices, can burn very quickly and become bitter so its vital you keep an eye on them. It should only take a few minutes. Once toasted, immediately tip the spices into a clean bowl to stop them cooking.
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