Method
Ingredients
Ingredients
- 1 Pork fillet
- 120g Tilda Jasmine rice
- 1 ½ cups of water
- Dressing
- 2 garlic cloves, finely chopped
- 2 cm ginger, finely chopped
- 1 tablespoon Blue Hills Honey
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- Juice of ½ lime
- Pinch of salt
- ½ green chilli, finely chopped
- Handful of chopped coriander
- Salad
- Handful of finely sliced green cabbage
- 2 kale leaves finely sliced, curly bits only
- ¼ bunch fresh coriander, chopped
Method
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Add rice and water to a saucepan and bring to the boil, reduce heat and cook for 12 to 15 minutes
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Put the dressing ingredients (except for the chilli and coriander) together into a saucepan and simmer for 5 minutes to extract flavour from the ginger and garlic. Remove from heat. When the dressing has cooled, add the green chilli and coriander
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Cut the pork fillet in half and use the even portion (not the tapered end). Pour 2 teaspoons of olive oil onto the pork and rub in. Heat a dry pan until it is hot. Sear the pork on all sides, cooking for around 6 minutes. Transfer the pork to the oven and cook at 180 deg. for a further 5 minutes . Rest for 5 minutes
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Place a layer of rice on a serving plate. Add the cabbage and kale on top of the rice. Slice the pork and place on top of the salad. Pour over the dressing. Garnish with coriander
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Mix it all well and then add the paneer, heat for a minute then serve with some piping hot Tilda Pure Basmati rice.
