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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)
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.