Thai pork filet with peanut sauce

AUTHOR
Zackary Austin
DIFFICULTY
very easy
RATING
4 5
The perfect spoon! The ingredients for our bite-sized fireworks of taste: tangy lime, spicy ginger and a peanut cream dip with crunch
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 10
  • 1 piece(s) (à ca. 2 cm) fresh ginger
  • 2-3 Garlic cloves
  • 2 Limes
  • 13 TABLESPOONS Soy sauce
  • 7-10 Tbsp Sugar
  • 5 TABLESPOONS Oil
  • 3 Carrots
  • 1 collar Spring onions
  • 2 Mini roman salads
  • 1 red chilli pepper
  • 2 Pork fillets (approx. 600 g)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 100 g Peanut cream (glass)
  • 150 g Fresh cream
  • 4-5 Tbsp Milk
  • 2 TABLESPOONS salted roasted peanuts
  • 6 Stem/s Coriander

Directions

  1. 1

    For the vinaigrette, peel and finely grate or chop the ginger and garlic. Squeeze the limes. Mix everything with 8 tbsp. soy sauce and 1 pinch of sugar. Fold in 2 tablespoons of oil.

  2. 2

    For the salad, peel and wash the carrots and cut them into thin sticks about 3 cm long. Clean and wash spring onions and cut into thin strips. Clean, wash and cut romaine lettuce into thin strips. Clean chillies, carve lengthwise, remove seeds, wash and chop. Mix the prepared ingredients with vinaigrette, knead well and leave to stand for about 30 minutes.

  3. 3

    For the meat, wash the fillets and pat them dry. Heat 3 tablespoons of oil in a frying pan. Brown the fillets in it for about 2 minutes. Season with salt and pepper. Place the meat in an ovenproof dish and bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 10 minutes. Remove and cover and let rest for about 15 minutes.

  4. 4

    For the dip, stir peanut cream, crème fraîche, milk and 5 tbsp. soy sauce until smooth. Season to taste with 1 pinch of sugar.

  5. 5

    Coarsely chop the peanuts. Wash the coriander, shake dry and pluck. Cut fillets into thin slices. Season salad with salt and pepper. Spread some salad on ten serving spoons (alternatively in small bowls) and cover each with 1 slice of fillet. Spread some peanut dip on top. Serve with peanuts and coriander. Serve the rest of the salad, meat and dip.

Nutrition Facts

KCAL
270 kcal
CARBS
9 g
FATS
18 g
PROTEINS
18 g