Crispy Coconut Pork
Indulge in the tropical allure of Crispy Coconut Pork, a mouthwatering fusion of tender, marinated pork and a crunchy coconut-panko crust. This recipe starts with juicy pork shoulder marinated in creamy coconut milk, fragrant garlic powder, and smoked paprika for a boost of flavor. Each bite-sized piece is then coated in a trifecta of flour, egg, and shredded unsweetened coconut mixed with breadcrumbs, creating the perfect golden crunch. Deep-fried to crispy perfection, this dish is irresistibly juicy on the inside and delightfully crispy on the outside. Serve it hot with a squeeze of lime and a sprinkle of fresh cilantro for a vibrant and zesty finish. Perfect for dinner, appetizers, or sharing at gatherings, this recipe is a crowd-pleaser that combines tropical flavors with satisfying textures.
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Recipe Information
Ingredients
- 1 lb Pork shoulder
- 1 cup Coconut milk
- 1 cup Shredded unsweetened coconut
- 0.5 cup Flour
- 0.5 cup Cornstarch
- 2 Eggs
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil
- 1 Lime wedges
- 2 tbsp Chopped cilantro (optional)
Instructions
Trim any excess fat from the pork shoulder and cut it into bite-sized pieces, about 1-inch cubes.
In a small bowl, whisk together the coconut milk, garlic powder, paprika, salt, and black pepper. Add the pork pieces to the bowl, mix well to coat, and let marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
Set up a breading station with three shallow dishes. In the first dish, mix the flour and cornstarch. In the second dish, lightly whisk the eggs. In the third dish, combine the shredded coconut and panko breadcrumbs.
Remove the pork from the marinade, letting any excess liquid drip off. Dredge each piece of pork in the flour and cornstarch mixture, then dip it into the egg, and finally coat it thoroughly in the coconut and breadcrumb mixture. Press gently to ensure the coating sticks.
Heat the vegetable oil in a deep pan or heavy skillet over medium-high heat until it reaches 350°F (175°C). To test if the oil is ready, drop in a small piece of breading—if it sizzles and floats, you’re good to go.
Fry the pork pieces in batches, ensuring not to overcrowd the pan. Cook each batch for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides. Use a slotted spoon to transfer the cooked pork to a plate lined with paper towels to drain excess oil.
Serve the crispy coconut pork hot with lime wedges on the side for squeezing over the top and a sprinkle of chopped cilantro if desired.
Nutrition Facts
Calories |
1613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 67.1 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 60.4 g | 22% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 7.9 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
