Coconut milk pork parcels

By admin
06 February 2016

Coconut milk and peanut butter complement the flavour of pork beautifully. Best cuts for this recipe: leg, shoulder and fillet.

Coconut milk and peanut butter complement the flavour of pork beautifully. Best cuts for this recipe: leg, shoulder and fillet.

Makes 4 parcels Preparation time: 20 min Cooking time: 10 min Baking time: 20 min

  • 30 ml (2 T) olive oil
  • 400 g deboned pork, cut into
  • 1 cm cubes
  • 200 gammon, cut into 1 cm cubes
  • salt and freshly ground black pepper
  • 1 onion, finely chopped
  • 15 ml (1 T) sweet chilli sauce
  • 30 ml (2 T) soy sauce
  • 10 ml (2 t) peanut butter
  • 80 ml (1/3 c) blanched almonds, roughly chopped
  • 3 cloves garlic, crushed
  • 15 ml (1 T) finely chopped fresh ginger
  • 200 ml coconut milk
  • 5-6 sheets phyllo pastry
  • 50 ml melted butter

1 Preheat the oven to 180 °C and grease a baking sheet.

2 Heat the oil and fry the meat in batches over high heat for 3 minutes.

3 Season with salt and black pepper, remove from the pan and set aside.

4 Stir-fry the onion until soft and return the meat cubes to the pan.

5 Blitz together the chilli sauce, soy sauce, peanut butter, almonds, garlic and ginger in a food processor until smooth.

6 Add to the meat, stirring well to ensure the cubes are covered.

7 Add the coconut milk and simmer over low heat for 5 minutes.

8 Brush the pastry with melted butter and put 2-3 sheets on top of one another. Cut the stacks of sheets into four 15x10 cm rectangles and divide the meat filling among them.

9 Fold in the sides and roll up to make a parcel.

10 Brush with melted butter and arrange on a greased baking sheet.

11 Bake for 20 minutes or until golden brown.

Serve with a green salad.

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