Roasted pork fillet with Asian slaw


This incredibly simple but tasty dish will be your next favorite inclusion on your dinner menu.

Shopping list:

 

  • 1kg pork fillets
  • ½ wombok (Asian cabbage), finely shredded
  • 1 finely sliced Spanish onion
  • 1 daikon, finely sliced
  • 2 carrots, finely sliced
  • 1 packet bean shoots
  • 1 finely sliced red capsicum
  • 1 finely sliced green capsicum
  • Zest and juice of 2 lemons and 2 limes
  • 4 tablespoons rice wine vinegar
  • Dash of fish sauce
  • 2 eggs
  • 200ml vegetable oil
  • 2 bunches coriander
  • ½ cup char-sui sauce
  • 1 tablespoon garlic and ginger paste
  • 40ml red wine vinegar

  • Step 1

    Marinate the pork fillet in the garlic and ginger paste together with the shar-sui sauce and 40ml red wine vinegar. Set aside to marinate overnight is possible

  • Step 2

    Prepare all the shredded and finely sliced vegetables and place them all in a large mixing bowl.

  • Step 3

    In a food processor blend together the two eggs with the rice wine vinegar until white and frothy, then slowly add the vegetable oil until it has thickened.

  • Step 4

    Wash thoroughly the coriander and finely chop them placing half in the food processor with the mayonnaise and turning it on and running it until it turns green. Approximately 10 minutes. Season with salt and pepper.

  • Step 5

    Add this to the shredded vegetables, together with other half of the chopped coriander and the zest and juice of the two limes and lemons.

  • Step 6

    Sear of the pork fillets in a medium to hot pan until they are cooked medium, around 4-6 minutes, then let them rest before slicing them and arranging them on the Asian slaw.


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