Glazed Thai Pork Fillet
with Garlic Vegetables and Ginger Kaffir Lime Rice
- Molluscs
Ingredients
Ginger
1 packet
Mint
1 sachet
Southeast Asian Spice Blend
1 packet
Jasmine rice
1
Baby Broccoli
1
Lime
Makrut Lime Leaves
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs; )
Fresh Chilli
Nutrition Values
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Finely grate the ginger (unpeeled). De-stem the kaffir lime leaves and very finely slice. Heat a medium saucepan over a medium-heat with a drizzle of olive oil and the butter. Add the ginger and cook until fragrant, 1 minute. Add the water (for the rice), kaffir lime leaves to the saucepan and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
While the rice is cooking, add the premium pork fillet and Thai seven spice to a bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Heat a drizzle of olive oil in a large frying pan over a high heat. Add the pork to the hot pan and cook, turning, until browned all over, 4 minutes. Transfer to an oven tray lined with baking paper. Roast for 15-17 minutes for medium, or until cooked to your liking. TIP: Pork can be served blushing.
When the pork is in the oven, finely chop the garlic (or use a garlic press). Slice the lime into wedges. Place the oyster sauce, soy sauce, brown sugar, water (for the sauce) and a good squeeze of lime juice in a bowl and mix well. Trim the broccolini. Pick the mint leaves and thinly slice. Thinly slice the long red chilli (if using).
Return the frying pan to a medium heat. Pour in the oyster sauce mixture and cook until gently bubbling and thickened slightly, 2-3 minutes. Transfer back to the bowl and set aside. When the pork is out of the oven, spoon over the glaze and roll the pork to coat. Cover loosely with foil and set aside to rest.
When the pork has 5 minutes to go, wipe out the frying pan and return to a medium-high heat. Add the broccolini and baby corn to the pan with a dash of water. Cook, tossing, until softened, 5-6 minutes. Add a drizzle of olive oil to the pan along with the garlic and cook until fragrant, 1 minute.
Thickly slice the pork. Divide the ginger and kaffir lime rice between plates. Top with the garlic veggies and glazed Thai pork. Spoon over the glaze and garnish with mint and chilli. Serve with lime wedges.
