Marinated Roast Pork Fillet in Chilli and Ginger

This pork recipe is also an ideal way of using up pork on a BBQ.


  • 1 pork fillet (trimmed)
  • 3-4 thumb size slices fresh ginger
  • 1 ½ red chillies
  • 25 g coriander leaf
  • 30 ml sunflower oil
  • 1 tblsp crème fraiche
  • 2-3 tsp of honey
  • salt and freshly cracked black pepper to taste
  • for the noodles:
  • 150 g freshly cooked egg noodles
  • 50 g shredded mange tout
  • 2 tblsp crushed toasted cashew nuts
  • 2 tsp toasted sesame seeds
  • 2 shallots shredded
  • 1 ½ red chillies shredded
  • 2 garlic clove, minced
  • 2 tblsp toasted sesame oil
  • for the crème fraiche:
  • 3 tblsp crème fraiche
  • 2 red chillies
  • 1 tblsp coriander leaf
  • 2 tsp lime juice
  • salt and freshly cracked black pepper


  1. For the Pork: Trim the pork fillet of excess sinue. Whiz up the fresh ginger, chillies, coriander, oil, crème fraiche, honey & seasoning. Rub this into the pork fillet, cover and leave in the fridge to marinade for at least one hour.
  2. Heat a pan and add a little light oil to prevent it sticking. Colour the pork until nicely browned on the pan. Place in the oven on a tray at 190c for approx 16 -18 minutes or until cooked through.
  3. Remove and allow to rest for 8-10 minutes covered. Reheat in the oven for just a few minutes before carving
  4. For the Noodles: Add the oil to a saucepan with the garlic and chilli and allow to just sizzle
  5. Now add the shallot and mange tout and just warm up, do not cook. Add the noodles, sesame seeds, cashew nuts and season to taste
  6. For the Crème Fraiche:
  7. In a mini blender whiz up the crème fraiche, chillies, coriander and lime juice. Season to taste and I like to serve it cold.
  8. To serve: Place a portion of noodles on a warm plate. Place 3-4 slices of pork neatly on top. Drizzle with a little chilled crème fraiche. Garnish with some coriander leaves to serve.


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