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.
Season the pork fillet with salt and freshly ground black pepper.
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.
Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for five minutes in the pan.
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.
Dress the pak choi with a little sesame oil, salt and black pepper.
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.
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.
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.)
Get three bowls, and put the flour into one, beaten egg in another, and breadcrumbs in the third.
Dredge each pattie first in the flour, then dip it in the beaten egg, then roll it in the breadcrumbs until completely coated.
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.
For the chilli jam, blend all the chilli jam ingredients, except the sugar and crème fraîche, in a food processor to a smooth purée.
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.
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.
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.