One for those summer evenings.


  • for the pork:
  • 600 g pork fillet
  • 2 tblsp sweet chilli sauce
  • 1 tblsp kecap manis
  • 1 tblsp lime juice
  • 1 clove garlic (crushed)
  • 1 thumb ginger (grated)
  • sunflower oil
  • for the salad:
  • 1 papaya (peeled, seeded and diced)
  • 1 tin sweetcorn
  • 3 spring onions (finely chopped)
  • ½ cucumber (diced)
  • 6 peppadews (chopped)
  • juice of 2 limes
  • 2tbls fresh chopped coriander
  • salt and pepper


  • Mix the sweet chilli sauce, kecap manis, lime, garlic and ginger. Pour over the pork and marinate for an hour.
  • Heat a little sunflower oil in a pan and sear the pork on all sides until crispy and sticky. Place in a preheated oven at 180°C for 15 to 20 minutes until cooked through. Cover with foil and allow to rest for 10 minutes. Thinly slice.
  • Mix all the salad ingredients together, season to taste.
  • Serve the pork on top of the salad.
  • Top Tips For Pork Fillet:
  • Use thin strips in stir fries, especially sweet and sour.
  • Flatten out with a mallet, flour, egg and crumb. Shallow fry in a little oil to make crispy schnitzels. Serve with mustard, mashed potato and cabbage.
  • Skewer on bamboo skewers and add pineapple, peppers and onion. Marinate in sweet chilli sauce, lime and soy sauce. BBQ or cook under the grill.
  • Use in a strognanoff instead of beef.
  • Make a traditional Hungarian goulash.
  • Cut open and flatten out, stuff with apricots, pistachio nuts and coriander. Wrap in Parma ham and roast in the oven.
  • Same method, but stuff with wilted spinach and mushrooms, wrap in Parma ham.
  • Cut the fillet into medallions and pan fry until golden, serve with a creamy mushroom sauce.
  • Same method, but deglaze the pan with brandy, add cream, toasted flaked almonds and raisins.
  • Cut into medallions, flatten each one out and using a toothpick, pin a fresh sage leaf to the 'saltimbocca'. Heat olive oil in the pan and cook sage leave down first the flip over. Deglaze the pan with Masala and make a gravy with chicken stock.

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mains light meals and snacks starters and nibbles