Steamed Pork Fillet With Black Bean Dressing

Serves 4-6

by Tenina Holder

This recipe has been 'tweaked' from it's original source, Susan Vanneste from Kleenmaid Head Office back in the day. 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.

This recipe also appeared in the second Thermomix calendar I did, as a Thermomix version clearly!! The 2009 calendar.

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Need

2 - 3 pork fillets
6 spring onions, finely sliced
2 tbsp Cobram Estate Extra Virgin Olive Oil BUY
1 Handful coriander, chopped
Marinade
2 tbsp hoisin sauce
1 tsp Chinese black vinegar
Dash of sesame oil
40 g Stones Ginger Wine
Black Bean Dressing
400 g Tin black beans, rinsed, lightly crushed
2 long red chillies seeds removed, finely sliced
2 tsp fresh ginger, grated
1 tsp sesame oil
3 tbsp tamari
2 tbsp mirin
Juice 1 lime
60 g Cobram Estate Extra Virgin Olive Oil BUY

Do

1: Combine marinade ingredients in a bowl, add pork, cover and leave for 1 hour (Or overnight).
2: Heat the oil in a fry pan over high heat, add the pork and brown on all sides.
3: Place on Varoma tray and set aside. Put approximately 600g water into the TM bowl and set Varoma into position. Steam 25 min/Varoma/speed 3. Cover loosely with foil allow to rest.
4: To make dressing, place all ingredients in a screw top jar and shake well to combine. Alternatively, place them into the TM bowl and blend 10 sec/speed 4.
5: Slice the pork and arrange on a serving platter.
6: Pour over the dressing and sprinkle with the spring onions and coriander before serving.