Teriyaki Pork Fillet with Chilli Tenderstem and Bok Choy

Updated at: Wed, 16 Aug 2023 20:35:55 GMT

Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7. Slice the pork fillet into 1/2 - 1cm thin slices. In a medium bowl, marinate the pork discs coated in soy sauce, turn each slice to coat in soy. If you'd like to, season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Step 2

Meanwhile, finely chop the peanuts. Halve the chilli lengthways, deseed then finely chop. Zest and juice half the lime, and cut the remaining half into wedges. Combine the peanuts, chilli (to taste), lime zest and juice, black sesame seeds, olive oil (see ingredients for amount) in a small bowl. If you’d like to, season with salt and pepper.

Step 3

Halve any thick broccoli stems lengthways. Trim the green beans. Place the broccoli and green beans onto a baking tray. If you'd like to, season with salt and pepper. Drizzle with oil and toss to coat. Roast on the middle shelf of your oven until tender, 10-12 mins. Once cooked, cover to keep warm.

Step 4

In the meantime, halve the bok choy lengthways. Heat a large frying pan on high heat with a drizzle of oil. When hot, add the bok choy halves, cut side down and fry until charred, 3-4 mins. Flip the bok choy over and fry until lightly charred, 3-4 mins. If you would like to, season with salt and pepper. Once cooked, remove from the pan and keep warm.

Step 5

While the bok choy fry's, heat another large frying pan on medium-high heat with a drizzle of oil. Pan-fry the pork slices for 3-4 mins on each side. Cook in batches if necessary. For the last min, pour the teriyaki sauce over the pork and coat. IMPORTANT: The pork is cooked when no longer pink in the middle.

Step 6

Serve the teriyaki pork slices with with any remaining sauce drizzled over. Share the charred bok choy halves and roasted veg between your plates. Spoon the chilli peanut topping over the veg. Finish with a lime wedge.

1 liked

0 disliked