Best 3 Crispy Coconut Pork Recipes

**Crispy Coconut Pork: A Culinary Journey to the Tropics**

Indulge in the tantalizing flavors of Crispy Coconut Pork, a delectable dish that takes you on a culinary adventure to the tropics. This tantalizing creation combines the succulent flavors of pork with the crispy texture of coconut, creating a symphony of taste that will leave you wanting more. Discover this culinary gem, along with a collection of other delectable recipes in this article, including the refreshing Coconut Pineapple Smoothie, the zesty Coconut Shrimp, the delectable Coconut Rice, and the heavenly Coconut Cream Pie. Prepare to embark on a taste sensation that will transport you to a tropical paradise.

Let's cook with our recipes!

CRISPY COCONUT PORK

Crispy Coconut Pork image

Make and share this Crispy Coconut Pork recipe from Food.com.

Provided by susiehomemaker

Categories Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/3 cups baker's angel flake coconut
1/2 cup seasoned bread crumbs
1 egg, well beaten
1/2 teaspoon salt
1 dash pepper
6 pork chops, 1 inch thick
3 tablespoons melted butter or 3 tablespoons margarine

Steps:

Mix coconut with bread crumbs. Mix eggs with salt and pepper.
Dip chops in egg; coat with coconut mixture. Place in shallow baking pan; drizzle with melted butter.
Bake at 400 degrees for 30 minutes; turn chops and bake 20 minutes longer.

BRAISED PORK SHANK IN COCONUT JUICE

Braised Pork Shank in Coconut Juice image

Provided by Corinne Trang

Categories main-dish

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 to 6 chicken or duck eggs or 12 quail eggs
Water to cook eggs, plus 1/4 cup water for caramel
1/3 cup sugar
3 cups young coconut juice (if using fish sauce)
1/2 cup fish sauce or thin soy sauce
2 (2-pound) pork shanks, bone in and with rind
5 scallions, trimmed, halved, and white bulbs lightly crushed
3 large cloves garlic, peeled and lightly crushed
3 or more dried red chilies
5 star anise
1/2 teaspoon five-spice powder

Steps:

Gently place the eggs in a pot and just cover with water. Bring to a gentle simmer over medium-low heat and cook until soft-boiled, about 5 minutes (about 2 minutes for quail eggs.) Rinse under cold water and allow to cool completely. Carefully shell the eggs intact. Make a caramel by combining the sugar and 1/4 cup water in a heavy-bottomed pot over medium heat. When the sugar is melted and turns a rich gold, about 8 minutes, remove the pot from the heat and stir in the coconut juice and fish sauce (or 3 cups water and the soy sauce.) Reduce the heat to low and stir until the sauce is completely smooth. Add the pork shanks, turning them to coat evenly on all sides. Add the scallions, ginger, garlic, chilies, star anise, and five-spice powder, and simmer, covered, turning shanks occasionally, until the meat is fork tender, about 4 hours. With a ladle, skim off the fat and add the eggs. Continue simmering, ladling sauce over the eggs occasionally, until the eggs turn golden and cooked through, about 5 minutes.

CURRY-AND-COCONUT-MILK-GRILLED PORK SKEWERS

Curry-and-Coconut-Milk-Grilled Pork Skewers image

Provided by Kris Yenbamroong

Categories Pork Kid-Friendly Dinner Spring Summer Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Small Plates

Yield 4 Servings

Number Of Ingredients 13

Ingredients

1 (13.5-ounces) can unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons Thai thin soy sauce
1 tablespoon sugar
1 teaspoon kosher salt
3/4 teaspoon freshly ground white pepper
1/2 teaspoon curry powder
1/2 teaspoon ground turmeric
3/4 cup sweetened condensed milk
1 (1/2 pound) boneless pork shoulder (Boston butt), cut into 4x1/2" strips
4 ounces fatback, cut into 1/2" pieces
Special equipment:
Twelve 8" bamboo skewers soaked in water at least 1 hour.

Steps:

Bring coconut milk, fish sauce, soy sauce, sugar, salt, pepper, curry powder, and turmeric to a boil in a medium saucepan, stirring occasionally; reduce heat and simmer until sauce is bubbling and flavors have melded, 10-15 minutes. Transfer to a large bowl; let cool slightly, then stir in condensed milk. Taste sauce; it should be sweet, salty, and peppery. Season with salt and pepper if needed. Add pork and toss, massaging meat with your hands. Cover and chill 1 hour.
Prepare grill for medium-high heat. Thread a piece of fatback onto middle of each skewer, then thread on a piece of pork so one end of pork touches fat and other is at pointy end of skewer. Grill, turning occasionally, until lightly charred and cooked through, about 4 minutes.

Tips for Crispy Coconut Pork

- Pork shoulder is the best cut for this recipe as it has a good amount of fat that will help keep the pork moist. - To achieve crispy skin, pat the pork dry before cooking and score the skin with a sharp knife. - Marinate the pork in a mixture of coconut milk, garlic, ginger, soy sauce, and fish sauce for at least 30 minutes, or up to overnight. - Cook the pork in a hot oven until the skin is crispy and the internal temperature reaches 145 degrees F. - Serve the pork with steamed rice, vegetables, and a dipping sauce.

Conclusion

Crispy Coconut Pork is a delicious and easy-to-make dish that is perfect for any occasion. The pork is tender and juicy on the inside, with a crispy and flavorful skin on the outside. The coconut milk marinade gives the pork a unique and tropical flavor that is sure to please everyone at the table. Serve this dish with steamed rice, vegetables, and a dipping sauce for a complete and satisfying meal.