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Glazed Thai Pork Fillet
with Garlic Vegetables & Ginger-Kaffir Lime Rice
Serve up a fancy dinner with a difference! Baste a tender pork fillet in an Asian-style glaze with oyster sauce for a flavoursome result, then add a combination of elegant veggies and ginger-kaffir lime rice to complete your special occasion feast.
Always refer to the product label for the most accurate ingredient and allergen information.
1 knob
ginger
2 leaves
kaffir lime leaves
1 packet
jasmine rice
1 packet
premium pork fillet
1 sachet
Thai seven spice blend
(May be presentSulphites)1 clove
garlic
1 unit
lime
1 bunch
broccolini
1 bunch
mint
1 unit
long red chilli
1 tub
oyster sauce
(ContainsGluten, MolluscsMay be presentCrustacea)1 packet
baby corn
Not included in your delivery
olive oil
20 g
butter
(ContainsMilk)1.25 cup
water (for the rice)
1 tsp
soy sauce
(ContainsGluten, Soy)2 tsp
brown sugar
¼ cup
water (for the sauce)
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Preheat the oven to 220°C/200°C fan-forced. Finely grate the ginger. Remove the centre veins from the kaffir lime leaves, then very thinly slice. Heat a medium saucepan over a medium heat with the butter and a drizzle of olive oil. Add the ginger and cook until fragrant, 1 minute. Add the water (for the rice) and kaffir lime leaves and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, add the premium pork fillet and Thai seven spice blend to a bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the pork and cook, turning, until browned all over, 4 minutes. Transfer to an oven tray lined with baking paper. Roast for 15-17 minutes for medium, or until cooked to your liking.
TIP: Pork can be served slightly blushing in the centre.
When the pork is roasting, finely chop the garlic (or use a garlic press). Slice the lime into wedges. Trim the broccolini. Pick the mint leaves and thinly slice. Thinly slice the long red chilli (if using). In a small bowl, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce) and a good squeeze of lime juice. Set aside.
Return the frying pan to a medium heat. Pour in the oyster sauce mixture and cook until gently bubbling and thickened slightly, 2-3 minutes. Return to the bowl and set aside. When the pork is out of the oven, spoon over the oyster sauce glaze and roll the pork to coat. Cover loosely with foil and set aside to rest.
While the pork is resting, wipe out the frying pan and return to a medium-high heat. Add the broccolini and baby corn, then a dash of water and cook, tossing, until softened, 5-6 minutes. Add a drizzle of olive oil to the pan along with the garlic and cook until fragrant, 1 minute.
Thickly slice the pork fillet. Divide the ginger-kaffir lime rice between plates. Top with the garlic veggies and glazed Thai pork fillet. Spoon over any glaze remaining on the oven tray and garnish with mint and chilli. Serve with the remaining lime wedges.