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 Tablespoons Cobram Estate Extra Virgin Olive Oil BUY
- 1 Handful Fresh Coriander chopped
-
Marinade
- 2 Tablespoons hoisin sauce
- 1 Teaspoon Chinese black vinegar
- Dash of sesame oil
- 40 Grams Stones Ginger Wine
-
Black Bean Dressing
- 400 g Tins Black Bean(s) rinsed, lightly crushed
- 2 long Red Chillie(s) seeds removed, finely sliced
- 2 Teaspoons fresh ginger, grated
- 1 Teaspoon sesame oil
- 3 Tablespoons tamari
- 2 Tablespoons mirin
- Juice 1 lime
- 60 Grams 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 Thermomix 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 Thermomix 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.
More
Serve with steamed rice.
