This recipe has been ‘tweaked’ from it’s original source, Susan Vanneste from Kleenmaid Head Office. Thanks Susan! I particularly like to now add ginger wine to the marinade. It just adds that extra degree of tenderness. I also enjoy the addition of this to a salad of rocket (arugula) and Spanish onion. Serve the rice seperately on the side with just a drizzle of the dressing.
NEED:
2-3 pork fillets
6 shallots, finely sliced
2 tabs oil
1 cup coriander, (cilantro) chopped
Marinade;
2 tab hoisin sauce
1 tsp black vinegar
Dash sesame oil
Black Bean Dressing;
15g canned black beans, rinsed lightly crushed
2 long red chillies seeds removed, finely sliced
2 tsp fresh grated ginger
1 tsp sesame oil
2 ½ tabs soy sauce
1 ½ tabs mirin*
1 ½ tabs lime juice
60 ml olive oil
DO:
Combine marinade in a bowl, add pork, cover and leave for 1 hour (Or overnight).
Heat the oil in a fry pan over high heat, add the pork and seal on all sides.
Place on steamer tray, steam 25min.Cover loosely with foil allow to rest.
To make dressing, place all ingredients in a screw top jar and shake well to combine.
Slice the pork and arrange on a serving platter,
then pour over the dressing and sprinkle with the shallots and coriander before serving.
Serve with steamed rice.
SERVING PLATTER I LOVED
