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Pork fillet with spicy-crunchy salad

Kristy Komadina
Kristy Komadina

This pork fillet is tender and succulent and goes well with this spicy salad that's packed with crunch. Apples are a natural pairing with pork but they are used in this salad in an unusual way.

Pork fillet with spicy-crunchy salad

Ingredients

  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • 1tsp Chinese five spice powder
  • 1/2 tsp chilli flakes
  • 1 tablespoon soy sauce
  • 2 tablespoons plain oil, divided
  • 3 stems coriander, roots and stems well washed and finely chopped, leaves reserved
  • 300g piece pork loin
  • Spicy-Crunchy Salad
  • 2 granny smith apples, chopped into fine matchsticks (julienne)
  • 4 spring onions, finely sliced on the diagonal
  • 15 (or so) snow peas, de-strung and sliced finely on the diagonal
  • 1 stalk celery, sliced into fine matchsticks (julienne)
  • 1/4 cup roasted peanuts
  • reserved leaves of coriander
  • 1 small clove garlic, finely chopped
  • 1 small red birdseye chilli, finely chopped
  • juice 1 lime
  • 1 tablespoon fish sauce
  • 1 tsp caster sugar

Method

Into a small ziplock bag, place the ground coriander, ginger, five spice, chilli flakes, soy sauce, 1 tablespoon of the oil, soy sauce and coriander stems and roots. Add the pork fillet into the bag, push out the excess air and seal. Massage and squish the marinade in and around the pork. Leave to infuse for at least half an hour, or up to a day in the fridge.

To make the spicy-crunchy salad, combine the apples, spring onions, snow peas and celery in a bowl. Combine the garlic, chilli, lime, fish sauce and sugar in a small jug to make the dressing. When you’re ready to serve, toss the dressing in with the rest of the salad, along with the peanuts and coriander leaves.

To prepare the pork fillet, heat the remaining tablespoon of oil in a heavy based frying pan over high heat. Cook the fillet for 4-5 minutes on each side or until it still has a little give when you press it with your finger. You’re looking for about medium to medium-well. Remove from the pan and let it rest for 5 minutes before carving into slices.

Serve the pork alongside the salad.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.

Main ingredient:
Pork, Apple
Cuisine:
Thai
Course:
Dinner, Main-course
Occasion:
Midweek dinner

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