Recipe for Pork Fillet and crunchy vegetable stir-fry with hoisin sauce, peanuts and fresh coriander served on basmati rice
1/4 cup basmati rice
1 tbsp hoisin sauce
1 tsp water
1/2 lime – juice
1/2 clove garlic – crush, peel and chop finely
5g fresh ginger – cut into matchsticks
1/2 carrot – cut into matchsticks
1/2 pepper – deseed and slice
100g pork fillet
1/2 spring onion – slice thinly
1/2 fresh chilli – deseed and chop finely
20g peanuts – chop roughly
3g fresh coriander – chop roughly
1/2 star anise
olive oil (from your pantry)
salt and black pepper (from your pantry)
tin foil (from your pantry)
Prepare all ingredients as indicated above. Mix the hoisin sauce, water and juice from half the lime in a small bowl.
Bring a saucepan of lightly salted water to the boil, throw in the star anise. Add the rice and boil gently for 15 minutes on medium heat. Drain and keep warm in a colander over a saucepan of hot water.
Place a large pan on a high heat. Season the pork generously with salt and pepper and drizzle over some olive oil. When the pan is hot, fry the pork fillet for about 15 minutes – occasionally turning it so it browns on all sides. After 10 minutes of cooking, pour in half the sauce and the chilli, ginger and garlic. Add a little more water if the sauce becomes too reduced, you don’t want it to burn. When cooked, remove the pork and cover in tin foil. After 5 minutes of resting, slice the pork.
Sauté the carrot, pepper and spring onion in the same pan for 3-4 minutes until just cooked. Add the sliced pork and the rest of the sauce to the pan and give it all a good mix.
Serve the stir-fried pork and vegetables over the rice and then top with fresh coriander and peanuts.