| Preparation time: 40 minutes | | | | mortar and pestle with the peppercorns, and pound |
| Total cooking time: 20 minutes | | | | until finely ground. Alternatively, process in a spice mill |
| Serves: 4 | | | | or small food processor. Combine with the coconut |
| Ingredients for pork fillet recipes: | | | | and cornflour, mixing well. |
| 1 tablespoon cumin seeds | | | | 2. Trim the pork of any fat and cut into slices about |
| 1 tablespoon coriander seeds | | | | 1cm (1/2 inch) thick, then cut across in half. Coat each |
| 1 teaspoon black peppercorns | | | | slice in the spice mixture, using your fingertips to press |
| 1 2/3 cups (100 g/3 1/2 oz.) shredded coconut | | | | the mixture on. |
| 2 tablespoons cornflour | | | | 3. Reheat the wok until very hot, add 1 tablespoon of |
| 600 g (1 1/4lb) pork filletoil, for cooking | | | | the oil and swirl it around to coat the side, Stir-fry the |
| 1/2 cup (125ml/4 fl oz.) thick coconut cream | | | | pork in three or four hatches for about 3 minutes, or |
| 1/4 cup (60ml/2 fl oz.) lime juice | | | | until it is golden brown and just cooked. Reheat the |
| 2 tablespoons chopped coriander | | | | wok in between batches, adding more oil when |
| ¼ teaspoon salt | | | | necessary. Remove all the pork from the wok and |
| Directions for pork fillet recipes: | | | | keep warm. |
| 1. When you will want to start cooking pork fillet | | | | 4. Drain any oil from the wok and pour in the coconut |
| recipes, start by following these guidelines. Heat the | | | | cream and lime juice. Add the coriander and salt, to |
| wok, add the cumin and the coriander seeds and | | | | taste. Bring to a vigorous boil, stirring for about 1 minute |
| dry-fry over low heat, shaking the wok regularly for 3 | | | | or so. Add the pork and toss to heat through and |
| minutes, or until the steeds are fragrant. Place in a | | | | combine with the sauce. Serve Immediately. |