Tender pork fillet and spicy patties are contrasted with the sweetness of chilli jam to make a rich dish perfect for chilly winter months.
You will need an oven-proof frying pan, a steamer and a food processor for this recipe.
Ingredients
- For the pork fillet
-
- 400g/14oz
pork fillet, fully trimmed - salt and freshly ground
black pepper - 1 tbsp
olive oil - 4 heads
pak choi - 1 tsp toasted
sesame oil
- 400g/14oz
- For the pork patties
-
- 250g/9oz
pork mince - 2 tbsp Thai
fish sauce - 5cm/2in fresh root
ginger, peeled and grated - 2 garlic
cloves, finely chopped - 2 tbsp
coriander leaves, roughly chopped - salt and freshly ground
black pepper - ½
lime, juice only vegetable oil, for deep frying - 75g/2¾oz
plain flour - 2 free-range
eggs, beaten - 90g/3¼oz Panko
breadcrumbs
- 250g/9oz
- For the chilli jam
-
- 150g/5½oz
caster sugar - 2 red
chillies, roughly chopped - 3 plum
tomatoes, roughly chopped - 8
lime leaves - 2
lemongrass stems, tough outer leaves removed, finely chopped - 25g/1oz fresh root
ginger, roughly chopped - 2 garlic
cloves, peeled, left whole - 2 small
shallots, roughly chopped - 4 tbsp Thai
fish sauce - 40ml/3 tbsp
sesame oil - 50ml/2 fl oz dark
soy sauce - 2 tbsp clear
honey - 3
limes, juice and zest - 110g/3¾oz
crème fraîche
- 150g/5½oz
Preparation method
-
Preheat the oven to 200C/400F/Gas 6.
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Season the pork fillet with salt and freshly ground black pepper.
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Heat an oven-proof frying pan until hot, add the oil then the pork fillet, and sear until golden-brown on all sides, about 30-45 seconds on each side.
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Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for five minutes in the pan.
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Meanwhile, heat a steamer until the water is simmering. Add the pak choi, cover and steam for 3-4 minutes until the pak choi is tender.
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Dress the pak choi with a little sesame oil, salt and black pepper.
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For the patties, prepare a shallow tray lined with cling film. In a large bowl mix together the pork mince, fish sauce, ginger, garlic, coriander leaves and lime juice until well combined. Season with salt and freshly ground black pepper.
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Press the mixture into a cling film-lined shallow tray to the depth of about 1.5cm/½in. Smooth over so the mince is totally flat. Place in the fridge to chill for one hour then remove and cut into 5cm/2in squares.
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Heat a deep fat fryer to 190C/375F. Alternatively, heat vegetable oil in a deep-sided, heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
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Get three bowls, and put the flour into one, beaten egg in another, and breadcrumbs in the third.
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Dredge each pattie first in the flour, then dip it in the beaten egg, then roll it in the breadcrumbs until completely coated.
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Carefully lower the spiced pork patties into the hot oil and fry for 3-4 minutes, or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.
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For the chilli jam, blend all the chilli jam ingredients, except the sugar and crème fraîche, in a food processor to a smooth purée.
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Heat the sugar in a heavy-based saucepan over a low to medium heat until it melts and forms a golden-brown caramel. Do not stir and keep an eye on it so that it doesn’t burn.
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Once the sugar has caramelised, pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool slightly.
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To serve, carve the pork fillet into thick slices then divide amongst the plates. Place the pork patties alongside with the pak choi. Finally, spoon the chilli jam over and finish with a quenelle of crème fraiche.