Spiced Pork with Asian Salad

    2 hours 20 minutes

    A family favourite - pork fillets rubbed with a tangy tamarind and coriander paste. then fried and served with salad. An easy and healthy summer dinner.

    New South Wales, Australia
    2 people made this

    Serves: 5 

    • 1/2tbsp cracked black pepper
    • 1tsp lemon pepper
    • 1tbsp crushed garlic
    • 1tsp tamarind paste
    • 1/3tbsp ground coriander seed
    • 1/2tsp salt
    • 5 pork rib eye fillets (total about 550g)
    • 1tbsp peanut oil
    • 60ml lime juice
    • 1 red chilli, seeded and finely chopped
    • 1tsp coriander leaves, finely chopped
    • 1 bag Asian green salad
    • 1 carrot, grated
    • 1 red onion, sliced
    • 1/4 packet 5 min noodles, broken into pieces

    Preparation:10min  ›  Cook:10min  ›  Extra time:2hours marinating  ›  Ready in:2hours20min 

    1. Toss cracked black pepper, lemon pepper, crushed garlic, ground coriander seed, tamarind paste and salt into a mortar and pestle and mix, add tiny amounts of water until it becomes a spreadable paste.
    2. Spread paste over both sides of the pork rib eye fillets, cover and let stand for about 2 hours at room temperature.
    3. Mix chopped chilli, lime juice and coriander in a small container and let stand.
    4. Toss salad greens, carrot onion and dry noodles and top with the dressing.
    5. Heat the oil in a suitable pan and fry fillets for about 3min of each side, remove from heat and cover. Let stand for a minute or two while you plate up the salad and serve. Top each fillet with about a tsp of the mix from the bottom of the pan, it's quite spicy so regulate the amount to your taste.

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