Barbecued vietnamese pork fillet
Bill shops regularly at Provenance. We just love his Asian-inspired way with pork that’s sweet and salty and packs a gentle chilli punch. It’s a perfect way to cook pork fillet – a marinade to keep it succulent and robust flavours to add some pizzazz! You will of course want to start with good quality pork – and it doesn’t get any better than our Packington Free Range.
To make the Vietnamese caramel sauce, place 2 tablespoons of soft brown sugar,
2 tablespoons of caster sugar and 2 tablespoons of water in a small saucepan over a low heat and cook until the sugars have dissolved. Increase the heat to medium and cook for
2 minutes or until reduced. Remove from the heat and allow to cool. Add 2 tablespoons of light-flavoured oil, 1½ tablespoons of fish sauce, 1½ tablespoons of lime juice and a finely sliced red chilli and stir to combine.
Cut a whole pork fillet (about 600g) in half crossways so it’s easier to manage. Combine a tablespoon of fish sauce, a teaspoon of caster sugar and 2 crushed garlic cloves in a shallow dish. Add the pork and leave to marinate in the fridge for 10 minutes. Lightly oil a char-grill or frying pan over medium–high heat and cook the pork for 3–4 minutes on each of the four sides or until just cooked. Rest for 5 minutes before slicing thickly. Dress with the caramel sauce and a handful of coriander leaves.
There are lots more fantastic recipes in Bill's Everyday Asian.