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


  • 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.
  • 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.
  • Remove and allow to rest for 8-10 minutes covered. Reheat in the oven for just a few minutes before carving
  • For the Noodles: Add the oil to a saucepan with the garlic and chilli and allow to just sizzle
  • 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
  • For the Crème Fraiche:
  • In a mini blender whiz up the crème fraiche, chillies, coriander and lime juice. Season to taste and I like to serve it cold.
  • 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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