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Pork fillet with lemongrass & chilli green beans
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Serves: 4
400g green beans, trimmed
300g jasmine rice
28g pack coriander, stems and leaves separated, roughly chopped, with a few leaves reserved to serve
1 stem lemongrass, outer skin discarded, chopped
½ Thai red chilli, roughly chopped
1 garlic clove, chopped
2 essential Limes, zest of all, juice of 1½, ½ cut into wedges
1 tbsp essential Olive Oil essential British Pork Fillet, about 400g, cut into 1-2cm slices
4 tbsp natural yogurt
1. Cook the beans in a large pan of boiling, salted water for 4 minutes until tender. Use a slotted spoon to transfer them to a colander. Refresh under cold water and set aside. Add the rice to the boiling water. Cook for 7-8 minutes.
2. Meanwhile, put the coriander stems, lemongrass, chilli, garlic, lime zest and 2 tbsp water into the small bowl of a food processor. Whizz to a paste then season. Toss the beans with the paste and half the chopped coriander leaves.
3. Heat the oil in a frying pan over a medium heat. Season the pork and fry for 2-4 minutes each side, until no pink meat remains and the juices run clear. Pour over half the lime juice and transfer to a plate. Rest for 2 minutes. Stir the remaining lime juice and chopped coriander into the yogurt. Serve the pork with the rice, beans, yogurt and lime wedges, topped with the reserved coriander leaves.
This recipe was first published in September 2019.
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