Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1324kj
314kcal
Vietnamese Pork with Jasmine Rice
Add to list
A delicious pork dish inspired by Vietnamese cuisine. Full of exciting flavours and cooked to perfection this dish will provide a taste sensation.
Prep time: 10 mins
Cook time: 25 mins
Serves: 4
Cooking Skill: Easy
Ingredients
4
lean pork loin medallions trimmed of fat or 6 pork fillet medallions
For the Vietnamese Paste
1-2 teaspoons
lemongrass paste (choose one low in salt and sugar)
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
To serve
Thinly sliced carrot and cucumber strips
Fresh mint leaves
Chilli sauce
Method
Step 1
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.
Step 2
Meanwhile, cook the rice according to the pack instructions..
Step 3
Heat a non-stick griddle or frying pan for a couple of minutes until hot. Add the pork and cook for 10 minutes, turning once or until the juices run clear. Thinly slice the pork. Serve the rice in bowls, top with the carrot and cucumber strips and then arrange the slices of pork. Garnish with mint leaves and serve with a little chilli sauce.
Tips and Serving Suggestions
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.
Each serving provides
Based on medallions
16%
Fat
5.6g
8%
Saturates
1.1g
6%
Sugars
4.9g
5%
Salt
1.3g
22%
% of an adult's Reference intake
Typical energy values per 100g:
431kJ,
102kcal,
1.8g fat,
0.4g saturates
Each serving provides:
29.3g Protein,
35.4g Carbohydrate,
2.1g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
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.
Step 2
Meanwhile, cook the rice according to the pack instructions..
Step 3
Heat a non-stick griddle or frying pan for a couple of minutes until hot. Add the pork and cook for 10 minutes, turning once or until the juices run clear. Thinly slice the pork. Serve the rice in bowls, top with the carrot and cucumber strips and then arrange the slices of pork. Garnish with mint leaves and serve with a little chilli sauce.
EXPLORE OUR RECIPE COLLECTIONS
Discover our collections of recipes for all occasions, seasons and your favourite pork cuts here.
Recipe collectionsDISCOVER PORK
View the range of versatile cuts and cooking techniques for delicious pork.
Discover PorkWHAT WE DO HERE AT LOVE PORK
Sharing quick & easy pork recipe inspiration & cooking advice.
What we do