Crispy Oven Baked Porklet with Indonesian Coconut Gravy

Ingredient:

• Porklet 3 pieces (roughly 120 gram each)

• Roughly 1 cup of Breadcrumbs

• 1 egg (whisked slightly)

• 3 tbs flour

Marinade for Porklet:

• 2 tsp Sugar

• 1 tbs Soy Sauce

• 2 tsp Cornstarch

Coconut Gravy:

• 1 carton of Kara Coconut Cream

• 1/2 Cup water

• 2 tbs sugar

• 1 tsp chicken powder

• 1 tbs oil

• thickner (1 tbs water + 2 tbs cornstarch)

• 1 Package Opor Ayam Paste

Method:

1. Preheat oven to 380 degrees

2. Wash and dry porklet. Tenderize pork with a hammer or the back of a knife.

3. In a bowl, massage marinade ingredients with the porklets. Set aside.

4. Heat pan with a tablespoon of oil and add breadcrumb. Stir until breadcrumb becomes gold brown and crispy. Set aside.

5. For each porklet, coat each piece evenly with flour, then dip it in egg mixture, and then coat final coating with breadcrumbs. Repeat this step for each porklet.

6. Place a rack on an oven tray covered with tin foil (to catch all the oil and the crumbs) Coat rack with oil spray then place porklet onto the rack. Bake porklet at 380 degrees for 20 - 25 minutes or until porklet is cooked through.

7. In the meantime, make gravy in a saucepan by heating the pan with a tablepsoon of oil. Add Opor Ayam Paste into the hot oil and stir fry a little. Add water, then add coconut cream, sugar, and chicken powder.

8. Thicken sauce with thickener - add thickner slowly as you whisk the sauce. You may add or subtract thickner mixture dependant on your desired consistency.

9. Serve porklet with rice and gravy.

Note:

You may want to cook more rice with this. Just a heads up, you will refill your bowl with rice :)