Grilled Pork Fillet with Young Coconut
Grilled Pork Fillet Stuffed with Young Coconut
• 400g fresh young coconut meat, cut into julienne strips
• 4 tbsp oyster sauce
• 1 tsp palm sugar
• Pinch of salt
• Black pepper to taste
• 4 x 150g pork fillets, pounded to a thickness of ½ cm
• Green onion strings to tie the fillet rolls, blanched
• 2 tbsp sunflower oil, for grilling
• Lettuce leaves and red chillies cut into julienne strips for garnish
• Sliced cucumbers and chopped green onions for garnish
Marinate coconut meat in 2 tbsp of the oyster sauce, palm sugar, salt and pepper for 5 to 10 minutes, then dry fry until browned. Set aside. Divide coconut filling into 4, place onto pounded pork pieces and roll up, securing with green onion strings.
Brush with remaining oyster sauce, salt and pepper. Brush a chargrill with sunflower oil and grill, turning occasionally, for 5 to 7 minutes or until cooked on all sides. Let rest for about 2 minutes, then cut each roll into 8 pieces.
Place along with garnishes on a plate, sprinkled with chopped green onions.
Cambodian Cooking in Australia
Australian’s have long had a love affair with Asian cuisines including Chinese, Thai and Vietnamese and now according to epicurean.com, this love affair continues with the popularity of neighbouring Cambodian cuisine. In fact, according to epicurean.com “Cambodian cuisine is the new Thai”.
If you can’t get to Cambodia, traditional Cambodian cooking it is NOW available to bring home with the launch of “From Spiders To Water Lilies” Cambodian cookbook all proceeds go directly back to Romdeng – Cambodia’s first social enterprise restaurant getting young people off the streets and empowered through education.
“From Spiders to Water Lilies” features over 160 pages of mouth-watering traditional recipes and is a unique journey of cuisine as well as culture, hope, change and joy. For more information or to purchase a copy of Romdeng’s Cambodian cookbook ‘From Spiders To Water Lilies’ for just $AU45, visit www.cambodiancooking.com.au.