Thai pork filet on a bed of salad with peanut sauce

Name: Thai pork filet on a bed of salad with peanut sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 400 g Carrots; 1 collar (approx. 175 g) Spring onions; 2 small Roman salad hearts; 2 Limes; 1 piece(s) (approx. 1 cm) Ginger Root; 2–3 Garlic cloves; 13 TABLESPOONS Soy sauce; 7-10 Tbsp Sugar; 5 TABLESPOONS Oil; 1 (approx. 500 g) Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Peanut cream; 150 g Crème-fraîche; 4-5 Tbsp Milk; 1 red chilli pepper; 6 Stem(s) Coriander; 2 TABLESPOONS roasted peanut kernels; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 10

400 g Carrots
1 collar (approx. 175 g) Spring onions
2 small Roman salad hearts
2 Limes
1 piece(s) (approx. 1 cm) Ginger Root
2–3 Garlic cloves
13 TABLESPOONS Soy sauce
7-10 Tbsp Sugar
5 TABLESPOONS Oil
1 (approx. 500 g) Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Peanut cream
150 g Crème-fraîche
4-5 Tbsp Milk
1 red chilli pepper
6 Stem(s) Coriander
2 TABLESPOONS roasted peanut kernels
baking paper

Directions

1
Peel and clean the carrots and cut them into very fine sticks of about 3 cm length. Clean and wash spring onions and cut them into fine strips of about 3 cm. Clean, wash, drain very well and cut into fine strips.
2
For the vinaigrette, halve the limes and squeeze the juice. Peel ginger and grate very finely. Peel garlic and chop very finely. Mix 8 tablespoons soy sauce, lime juice, ginger and garlic well.
3
Season to taste with sugar. Add 2 tablespoons of oil. Knead vegetables, salad and vinaigrette well with your hands. Leave to stand for about 30 minutes.
4
Wash the meat, dab dry. Heat 3 tablespoons of oil in a frying pan and fry the meat thoroughly all around. Season with salt and pepper, place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
5
manufacturer) bake for about 10 minutes. Take out of the oven and let it rest for a while.
6
Meanwhile, for the dip, stir the peanut cream, crème fraîche, 5 tbsp. soy sauce and milk until smooth. Season to taste with 1 pinch of sugar. Clean the chilli, cut lengthwise, wash and remove the seeds. Chop the pod finely.
7
Wash the coriander, shake dry and pluck the leaves from the stalks. Chop the peanuts.
8
Spread the salad on a spoon. Cut the meat into about 30 very thin slices. Put one slice of meat on each spoon. Put a small blob of dip on each, sprinkle with chilli and garnish with coriander.