4 chopped onions
3/4 cup of dry white wine
1 tablespoon of salt
1/2 cup of finely chopped green onion
Juice of 2 limes
1 small, seeded bell pepper
3 sprigs of chopped parsley
1 pork loin of 6 kg, cleaned and washed
For the sauce
1 cup of heavy cream
2 tablespoons of roasted peanuts, skin removed and ground
For the coconut flake crunch
1/2 cup of water
1 package (250 g) of shredded coconut
1/2 cup of butter
2 tablespoons of finely chopped onion
2 cups of toasted corn flour
4 tablespoons of grated Parmesan cheese
1 teaspoon of salt
150 g of chopped cashews
4 chopped onions
3/4 cup of dry white wine
1 tablespoon of salt
1/2 cup of finely chopped green onion
Juice of 2 limes
1 small, seeded bell pepper
3 sprigs of chopped parsley
1 pork loin of 6 kg, cleaned and washed
For the sauce
1 cup of heavy cream
2 tablespoons of roasted peanuts, skin removed and ground
For the coconut flake crunch
1/2 cup of water
1 package (250 g) of shredded coconut
1/2 cup of butter
2 tablespoons of finely chopped onion
2 cups of toasted corn flour
4 tablespoons of grated Parmesan cheese
1 teaspoon of salt
150 g of chopped cashews
The night before, blend the onion, wine, salt, green onion, lime juice, bell pepper, and parsley in a blender
Spread over the meat and refrigerate overnight
Transfer to a roasting pan with seasoning and cover with aluminum foil
Roast in a preheated oven at 180°C for two hours or until golden brown, removing the foil halfway through and basting with the juices
Reserve any remaining juices in the roasting pan
Prepare the sauce
Mix the heavy cream, peanuts, and reserved juices
Prepare the coconut flake crunch
Soak the shredded coconut in water for 30 minutes and squeeze out excess liquid
Melt 1 tablespoon of butter in a skillet and sauté the chopped onion until golden brown
Mix in the coconut, remaining butter, and other ingredients
Cook over low heat, stirring constantly, for five minutes or until toasted
Slice the pork loin into thick pieces and serve with the peanut sauce and coconut flake crunch.
