I was put off pork for a long time because of bone dry and tasteless roasts. Then I discovered the pork fillet! Done right, it’s an incredibly succulent and tasty protein. Its also lean and good for you! After I got comfortable and confident with pork fillet, I started to experiment with other cuts such as the belly and the neck. Its a really really versatile protein, and it loves a sweet or fruity partner. This recipe is great. If you are not keen on the salad element then you can serve it with a salad of your choice, or cous cous with fried apricots and moroccan spices or you can serve it with some fluffy rice (then double the marinade ingredients so you have some extra sauce) – you could also add some carrots or other stir fry veg and noodles… you see? SO versatile! 🙂
300 – 400g Pork Fillet
For the Marinade:
2 Tbsp (30ml) soy sauce
2 Tbsp (30ml) palm or brown sugar
2 cloves garlic, chopped
1 Tbsp (15ml) grated ginger
1 -2 tsp (5 – 10 ml) milled black pepper
Vegetable or avocado oil for frying
1 cucumber, cut into strips
1 packet (150g) bean sprouts
1/2 cup (125ml) mint leaves
1 C (250ml) coriander leaves
1 Tbsp (30ml) toasted sesame seeds
3 Tbsp (45ml) lime juice
1 tsp (5ml) sugar
2 – 3 Tbsp (30 – 45 ml) olive oil
– Place pork fillet into a bowl and add marinade ingredients. Toss to coat.
– Marinate for at least 30 minutes.
– Heat a little oil in a non stick pan and seal the pork fillet.
– Add marinade and allow to reduce and become sticky.
– Remove pork and allow to rest before cutting into thick slices.
– Arrange salad ingredients on a platter. Mix the dressing ingredients together and drizzle over salad.
– Drizzle pork with pan juices and serve with salad.