Asian-inspired recipe for Pork Fillet served with brown rice and a honey soy sauce
1 cup parboiled brown rice
600g pork fillet – season with salt & pepper
10g coriander – chop leaves finely
3 tbsp soy sauce
2 tbsp rice wine vinegar
2 cloves garlic – peel, grate finely & chop
2 sachets honey
2 tbsp oyster sauce
4 carrots – trim ends, peel & dice (1cm)
200g green beans – trim ends & chop (1½ cm)
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Brown rice: Pour boiling water (3 cups for 4; 1½ cups for 2) into a pot on high heat and add the rice with a pinch of salt. Bring to the boil, cover, turn heat down to low and gently simmer for 18-20 minutes. Drain.
Pork fillet: Place a pan on medium-high heat with a drizzle of olive oil. When hot, brown the fillet for 4-5 minutes. Then place in the oven on a tin foil lined baking tray and cook for another 8-10 minutes. Remove, slice and season with salt and pepper.
Honey soy sauce: Mix together the coriander, soy sauce, rice wine vinegar, garlic, honey and oyster sauce.
Veggie stir-fry: Place the same pan you used for the pork on high heat and add a drizzle of olive oil. Add the carrots and green beans and stir-fry for 4-5 minutes until cooked, but with a slight bite. Mix through the rice with HALF the honey soy sauce.
Serve the sliced pork fillet on top of the vegetable rice and drizzle over the REST of the sauce.