Recipe

Coconut Crumbed Pork with Villa Salad

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Coconut Crumbed Pork with Villa Salad

Crumbed pork is even better when paired al fresco with this crispy coconut exterior served with mozzarella caprese salad.




Ingredients to serve 2

  • 2 x Pork Sirloin Steaks - flattened
  • 60g x Panko Breadcrumbs
  • 20g x Coconut
  • 300g x Potatoes - cut into chunks
  • 10g x Crushed Garlic
  • 1.25g x Dried Oregano
  • 150g x Cherry Tomatoes - halved
  • 60g x Mozzarella - diced
  • 5g x Basil - leaves picked from stem
  • 50ml x DD Balsamic Glaze
  • Sunflower Oil (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • All Purpose Flour (from your pantry)

Ingredients to serve 4

  • 4 x Pork Sirloin Steaks - flattened
  • 120g x Panko Breadcrumbs
  • 40g x Coconut
  • 600g x Potatoes - cut into chunks
  • 20g x Crushed Garlic
  • 2.5g x Dried Oregano
  • 300g x Cherry Tomatoes - halved
  • 120g x Mozzarella - diced
  • 10g x Basil - leaves picked from stem
  • 100ml x DD Balsamic Glaze
  • Sunflower Oil (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • All Purpose Flour (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Prepare three mixing bowls, one with your all-purpose flour, whisked egg and panko breadcrumbs and coconut mixture. Season the contents of each bowl with salt and pepper. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, potatoes and cherry tomatoes well. Rinse your basil thoroughly and drain on paper towel.

Gino's Tip

For the perfect crispy potatoes, place your oven tray at the bottom of the oven and check on your potatoes regularly turning them once each side has crisped.

Step 1 - Garlic and Herb Potatoes - See Gino's Tip

Toss your potato chunks in a large mixing bowl with a glug of olive oil and season with salt and pepper. Scatter onto an oven tray, cover with foil and pop into the oven for 12-15 minutes. Remove your foil, sprinkle over your crushed garlic and dried oregano and continue roasting for 12-15 minutes until your potatoes are lightly browned and tender.

Step 2 - Coconut Crumb Pork

Season your pork sirloin steaks with salt and pepper. Proceed to coat your pork sirloin steaks in your flour, then your whisked egg and finally in your panko breadcrumbs and coconut mixture. Heat a frying pan with a shallow layer of sunflower oil, once your oil is hot add your crumbed pork sirloin steaks and cook for 3-4 minutes on each side until completely cooked through and golden brown. Please note that if your crumbing is colouring too quickly lower your heat and slowly bring it back to heat again, if your pan isn't big enough for even space in between each steak then do them in batches of 2. Once done drain on paper towel.

Step 3 - Caprese Salad

Give your large mixing bowl a quick clean and toss your cherry tomatoes, diced mozzarella and basil leaves. Cling film and reserve to serve.

TO SERVE

Drizzle your DailyDish Balsamic Glaze over your Caprese salad along with some olive oil and salt and pepper, divide your salad amongst your servings. Serve with your coconut crumb pork and garlic and herb potatoes.