As you may have realised from my previous post, last week was the week I put a number of Nigel Slater recipes through their paces- this was the second time I’d made this one and of the three I road tested it was definitely mine and Mr P&P’s favourite. Other than one disastrous salmon dish which I attempted a few months ago and curdled the mascarpone sauce of horribly, I’ve yet to find fault with any of the recipes I’ve tried from my extensive collection of Mr Slater’s books.
The book didn’t make a serving suggestion so I just had it with jasmine rice- the microwavable kind (don’t judge me, I am INCAPABLE of cooking rice properly, so why bother trying)
400g pork fillet
6 tbsp of groundnut oil (veg oil will do)
90g unsalted cashews or peanuts
1 inch piece of ginger peeled and finely grated
4 spring onions finely chopped
4 cloves of garlic peeled and finely chopped
4 small hot, red chillies seeded and finely chopped
Zest and juice of 3 large limes
2 tbsp of fish sauce
A handful of mint leaves, chopped
A handful of basil leaves torn to shreds
- Slice the pork fillet into pieces about as thick as your little finger, then cut into short strips. Get a wok or frying pan really hot and then pour 3 tbsp of the oil into it. Once it’s really hot add the pork.
- Cook for 3-4 minutes ’til it is golden brown in patches . Stir it from time to time during cooking otherwise it won’t colour properly. Keep the heat high throughout and if it produces too much juice (it shouldn’t if the pan is hot enough) tip most of it away and carry on cooking.
- Meanwhile chop or bash up the nuts (Nige said to chop them finely but I like them to be chunky)
- When the meat is brown and sizzling transfer to a warm plate with the juices return your pan/wok to the heat and when it’s sizzling hot add the remaining oil add the chilli, garlic, spring onions and ginger and fry, stirring almost constantly for two minutes.
Add the nuts to the pan and stir fry for a couple more minutes, then return the meat and any juices to the pan.
Stir in the lime juice, zest and the fish sauce and fry for another couple of minutes.
Add the chopped herbs to the pan, stir and serve immediately.
Really simple and friggin’ delicious there will definitely be a repeat performance of this dish. You can add more chillies to it if you like it really hot, with the quantities I’ve listed it will be a medium heat but in my opinion it is the perfect blend of hot and tangy, Mr P&P loved it too.