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Ultimate Pork Fillet with all the Trimmings

Ultimate Pork Fillet with all the Trimmings

A complete ‘Wow’ with all our tasters. A special pork fillet recipe with family appeal at an affordable price tag. Two or three chicken breasts can be substitutes for the pork.

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You Will Need:

  • 600 g - 800 g pork fillet
  • 2 - 3 x sachets Ina Paarman’s Cajun Flavour Bombs
  • 2 T - 3 T (30 ml - 45 ml) oil

 

To Serve
  • cooked jasmine rice, warm
  • pickled cucumber (see recipe)
  • chopped tomato
  • 3 T (45 ml) roasted salted peanuts, roughly chopped
  • 2 - 4 spring onions, finely sliced
  • 1 red chilli, finely chopped (optional)
  • fresh lime wedges (optional)
  • Ina Paarman’s Lime & Coriander Dressing
  • fresh coriander leaves to serve (optional)
  • 600 g - 800 g pork fillet
  • 2 - 3 x sachets Ina Paarman’s Cajun Flavour Bombs
  • 2 T - 3 T (30 ml - 45 ml) oil

 

To Serve
  • cooked jasmine rice, warm
  • pickled cucumber (see recipe)
  • chopped tomato
  • 3 T (45 ml) roasted salted peanuts, roughly chopped
  • 2 - 4 spring onions, finely sliced
  • 1 red chilli, finely chopped (optional)
  • fresh lime wedges (optional)
  • Ina Paarman’s Lime & Coriander Dressing
  • fresh coriander leaves to serve (optional)

Method:

Cut the fillet in half across, then cut each length in half again, lengthways. You will now have 4 pieces.

Mix the Flavour Bombs with the oil.

In a hot skillet, add 2 T (30 ml) oil to coat the base of the pan.

Pan-fry the pork fillets until just done.

Add the Cajun Flavour Bombs mixture, turn, and baste until done.

Remove from the pan and pour all leftover sauce over the pork fillet. Rest for 5 minutes.

Slice the pork into half moons and serve with the rice, pickled cucumber, tomato, peanuts, spring onions, chilli, and lime wedges.

Spoon some of the pickling liquid from the cucumber over the salad ingredients and drizzle with a little Lime & Coriander Dressing.

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Ultimate Pork Fillet with all the Trimmings

A complete ‘Wow’ with all our tasters. A special pork fillet recipe with family appeal at an affordable price tag. Two or three chicken breasts can be substitutes for the pork.

Ultimate Pork Fillet with all the Trimmings

You Will Need:

  • 600 g - 800 g pork fillet
  • 2 - 3 x sachets Ina Paarman’s Cajun Flavour Bombs
  • 2 T - 3 T (30 ml - 45 ml) oil

 

To Serve
  • cooked jasmine rice, warm
  • pickled cucumber (see recipe)
  • chopped tomato
  • 3 T (45 ml) roasted salted peanuts, roughly chopped
  • 2 - 4 spring onions, finely sliced
  • 1 red chilli, finely chopped (optional)
  • fresh lime wedges (optional)
  • Ina Paarman’s Lime & Coriander Dressing
  • fresh coriander leaves to serve (optional)

Method:

Cut the fillet in half across, then cut each length in half again, lengthways. You will now have 4 pieces.

Mix the Flavour Bombs with the oil.

In a hot skillet, add 2 T (30 ml) oil to coat the base of the pan.

Pan-fry the pork fillets until just done.

Add the Cajun Flavour Bombs mixture, turn, and baste until done.

Remove from the pan and pour all leftover sauce over the pork fillet. Rest for 5 minutes.

Slice the pork into half moons and serve with the rice, pickled cucumber, tomato, peanuts, spring onions, chilli, and lime wedges.

Spoon some of the pickling liquid from the cucumber over the salad ingredients and drizzle with a little Lime & Coriander Dressing.

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