Coconut Crusted Pork Strips with Mango Dipping Sauce

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10 minutes

16 minutes

12 appetizer or 6 main dish

    • 1 1/2 lb
      720 g
      Canadian Pork Strips (1x1x4”/2.5x2.5x10cm)
    • 1/4 cup
      50 mL
      peanut butter
    • 1/4 cup
      50 mL
      peach jam
    • 1 1/2 cups
      375 mL
      shredded coconut
    • 3/4 cup
      175 mL
      graham cracker crumbs
    • 2 tsp
      10 mL
      curry powder
    • 1 tsp
      5 mL
      ground ginger
    • 1/2 tsp
      2 mL
    • 1/2 cup
      125 mL
      mango chutney
    • 2 Tbsp
      25 mL
      white rum (optional)
    • 1/2 tsp
      2 mL
      dry mustard
    • 1/4 tsp
      1 mL


Combine peanut butter and jam in a small saucepan. Heat and stir over low heat until well blended. Add pork strips; toss to coat. Combine coconut, graham cracker crumbs, curry powder, ginger and 1/2 tsp/2 mL pepper in a large plastic bag. Add pork strips to bag, a few at a time; shake to coat well. Place coated strips on a large baking sheet that has been sprayed with nonstick cooking spray. Bake at 400ºF (200ºC) for 8 minutes. Turn and bake 8 minutes more, until coconut is nicely toasted. Meanwhile, combine chutney, rum, mustard and pepper in a small saucepan. Heat and stir until well blended. Serve pork strips with Mango Dipping Sauce as an appetizer or over rice as a main dish.

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