Coconut Crusted Pork Pop

• 6 egg whites whipped to combine state
• 3/4 cup coconut flakes
• 3 tablespoons black sesame seeds
• 3 tablespoons sesame seeds blond
• 1 1/2 pounds pork leg Outside Muscle, 402D, ground
• 1/2 cup jasmine rice raw, ground
• 1/2 can coconut milk
• 2 1/2 tablespoons garlic powder
• 1 1/2 tablespoons onion powder
• 2 tablespoons ginger dried
• 2 tablespoons kosher salt
• 2 tablespoons fish sauce
• 2 tablespoons cilantro chopped
• 1/2 mango
• 1/4 pineapple grilled
• 1/2 cucumber
• 1/2 jalapeno sliced with seed
• 1 tablespoon kosher salt
• 3 tablespoons soy sauce
• 2 cloves garlic
• 10 cilantro leaves
• 1/4 cup sugar
• 1/4 cup rice vinegar
• 3 limes juiced
• 2 cups peanuts roasted and unsalted
• 1 shallot sliced
• 2 serrano chiles seeded and sliced
• 1 clove garlic minced
• 2 tablespoons ginger minced
• 1/4 cup cilantro chopped
• 2 cups rice wine vinegar
• 1/2 cup sweet chili sauce
• 2 tablespoons soy sauce
• kosher salt to taste
• black pepper to taste

1. 1. Make a panade using the jasmine rice and coconut milk
2. 2. Combine Pork, panade, garlic, onion, ginger, salt, fish sauce and cilantro in a KitchenAid bowl, using paddle emulsify for 45 seconds
3. 3. Mold 1.6 ounces of pork mixture on to a candy apple skewer
4. 4. Dip skewed pork mixture in whipped egg whites
5. 5. Roll skewer in combined coconut flakes and sesame seeds
6. 6. Fry at 350u0b0 Fahrenheit for 90 seconds
7. 7. Serve with mango and peanut dipping sauces
8. 1. Combine all ingredients in blender and puree until smooth

egg whites, coconut flakes, black sesame seeds, sesame seeds blond, pork, jasmine rice, coconut milk, garlic, onion powder, ginger dried, kosher salt, fish sauce, cilantro, mango, pineapple, cucumber, kosher salt, soy sauce, garlic, cilantro, sugar, rice vinegar, peanuts, shallot, serrano chiles, garlic, ginger, cilantro, rice wine vinegar, sweet chili sauce, soy sauce, kosher salt, black pepper

Taken from www.yummly.com/recipe/Coconut-Crusted-Pork-Pop-2255205 (may not work)