I Relish the Thought of My Spicy Pork
Try this I Relish the Thought of My Spicy Pork recipe, or contribute your own.
Try this I Relish the Thought of My Spicy Pork recipe, or contribute your own.
- salt and pepper
- 2 cloves
- 5 tb olive oil
- 1 tb heavy cream
- 1 yellow pepper; seeded, cut
- 1/2 lemon juice of
- 1 pn ground turmeric; garam
- ; and red wine
- ; quartered
- ; long strips
- 1/2 red onion; roughly chopped
- pork fillet; about 280 g,
- 1 tb wholegrain mustard
- 1 ts soft brown sugar
- ; thin strips
- 15 g butter
- 1 vanilla pod; split
- 4 apricots; stoned and
- 2 ts black treacle
- 225 g runner beans; top and tailed
- 1 ts cumin seeds
- 1 tb finely chopped fresh
- 1 sweet potato; peeled and
- 1 tb balsamic vinegar; red wine
- 1 garlic clove; finely chopped
- 1 ts coriander seeds
- 1 ts finely chopped orange zest
- ; ground ginger
- ; fat trimmed
- ; cut into thin, 5cm
- 1 tb chopped fresh chervil
- 1 ts finely chopped lemon zest;
- Carbohydrate 12.5423247799477 g
- Cholesterol 21.2196875 mg
- Fat 18.0007691666572 g
- Fiber 3.17585006426275 g
- Protein 1.23211937499432 g
- Saturated Fat 6.2992799999983 g
- Serving Size 1 1 Serving (168g)
- Sodium 229.009374995171 mg
- Sugar 9.36647471568499 g
- Trans Fat 1.21289425 g
- Calories 201 calories
Step-by-step
- Preheat the oven to 220c/425f/Gas 7.
- Heat a small frying pan, add the cumin, coriander seeds and cloves and dry fry for a few minutes.
- Crush the spices in a pestle and mortar and crush and tip onto a plate. Add the chopped coriander, orange and lemon zest, garlic, ground turmeric, garam masala, ginger and salt and mix together. Roll the pork fillet in the spices to coat all over.
- Heat 1 tbsp olive oil in a large ovenproof frying pan. Add the pork and cook for 2-3 minutes on each side to brown and give a crust. Put the pan in the oven and cook for 10-15 minutes, or until the pork is cooked through.
- Cook the sweet potato in a pan of boiling salted water until tender. Heat 1 tbsp olive oil in a frying pan. Add the red onion and cook gently for a few minutes to soften.
- Add the vanilla pod, apricots, soft brown sugar, black treacle, balsamic and red wine vinegars and red wine.
- Bring to the boil, cover with a lid and reduce the heat so the chutney simmers. Cook for about 5-8 minutes, or until the onions and apricots are tender and the liquid has reduced.
- Blanch the pepper and beans in a pan of boiling water for 1-2 minutes, then drain.
- Place the vegetables in a bowl, drizzle over 3 tbsp olive oil and lemon juice, toss and season with pepper.
- Drain the cooked potato and roughly mash with a fork. Add the butter, cream, mustard and chervil, mix together and season.
- Spoon the mash onto a plate and place spoonfuls of chutney around the edge. Arrange the salad on top, slice the pork and pile onto the salad.
Cooking with whole spices requires strict attention to heat management, and a dry pan must never get hot enough to smoke before the seeds hit the metal. Cumin and coriander burn within seconds if left unattended, turning bitter and ruining the spice crust before the meat even enters the pan. Toast them over medium-low heat until fragrant, then transfer them immediately to a mortar to halt the cooking process. Crushing whole seeds by hand releases essential oils far more effectively than pre-ground powders, which lose their aromatic compounds during prolonged shelf storage.
Searing pork fillet demands a heavy ovenproof skillet that retains heat evenly across the base. Stainless steel or cast iron works best here, while thin aluminum pans will create hot spots and scorch the garlic in the rub. Brown the meat for precisely two to three minutes per side to build a sturdy crust, then move the entire pan into an oven heated to 220 degrees Celsius. Pull the pork out when an internal thermometer registers 63 degrees Celsius to prevent the lean white meat from drying out during the resting period.
The quick fruit chutney relies on a covered simmer to soften apricots and red onions without evaporating all the liquid too fast. Keep the lid on for the first five minutes of the eight-minute cooking window, then remove it to reduce the vinegar-and-wine base until glossy. Black treacle provides a heavy, molasses-like viscosity that burns easily if the burner is set too high. Monitor the bottom of the saucepan closely during the reduction phase to stop the sugar solids from sticking.
Freezing cooked pork fillet alters its texture significantly, so this dish is best prepared fresh rather than stored long-term in the freezer. Cooked sweet potato mash also separates when thawed due to the heavy cream and butter content. Store leftover components in airtight containers in the refrigerator for no longer than forty-eight hours, and reheat the pork gently in a low oven with a splash of broth to restore moisture.
