Vietnamese Pork with Jasmine Rice
- 4 pork loin medallions or 6 pork fillet medallions
For the Vietnamese Paste
- 1-2 teaspoons lemongrass paste (choose one low in salt and sugars)
- 1 shallot, peeled and roughly chopped
- 1 tablespoon Thai fish sauce
- Juice of 1 lime
- 1 garlic clove, peeled and crushed or 1 teaspoon garlic purée
- 2 teaspoons sugar (soft brown, if available)
- 1 tablespoon cold water
- 2 teaspoons vegetable oil
- 200g jasmine (or basmati) rice or 2 x 250g pouches jasmine (or basmati) rice
- Thinly sliced carrot and cucumber strips
- Fresh mint leaves
- Chilli sauce
Place the pork on a chopping board between two large pieces of cling film. Using the base of a small saucepan or a rolling pin, bash them all over until 1cm thin. Place the pork in a shallow dish. In a small bowl, mix together the paste ingredients (except the rice) with a good grinding of black pepper to make a smooth paste. Coat the pork with the paste on both sides.
Preheat the oven to 180°C, 160°C fan, gas mark 4. Meanwhile, cook the rice according to the pack instructions..
Heat a non-stick ovenproof griddle or frying pan for a couple of minutes until hot. Add the pork and cook for 3 minutes on one side. Turn the medallions over, place the pan on the middle shelf of the oven. Cook for a further 6–8 minutes or until the juices run clear. Thinly slice the pork. Serve the rice in bowls, top with the carrot and cucumber and then arrange the slices of pork. Garnish with mint leaves and serve with a little chilli sauce.
If preferred, replace the fresh lemongrass with 2-3 teaspoons lemongrass paste. If you have time make the paste up the day before and store in the fridge.