Ingredients

• 400g/14oz pork fillet
• fully trimmed
• salt and freshly ground black pepper
• 1 tbsp olive oil
• 4 heads pak choi
• 1 tsp toasted sesame oil
• 250g/9oz pork mince
• 2 tbsp Thai fish sauce
• 5cm/2in fresh root ginger
• peeled and grated
• 2 garlic cloves
• finely chopped
• 2 tbsp coriander leaves
• roughly chopped
• salt and freshly ground black pepper
• ½ lime
• juice only
• vegetable oil
• for deep frying
• 75g/2¾oz plain flour
• 2 free-range eggs
• beaten
• 90g/3¼oz Panko breadcrumbs
• 150g/5½oz caster sugar
• 2 red chillies
• roughly chopped
• 3 plum tomatoes
• roughly chopped
• 8 lime leaves
• 2 lemongrass stems
• tough outer leaves removed
• finely chopped
• 25g/1oz fresh root ginger
• roughly chopped
• 2 garlic cloves
• peeled
• left whole
• 2 small shallots
• roughly chopped
• 4 tbsp Thai fish sauce
• 40ml/3 tbsp sesame oil
• 50ml/2 fl oz dark soy sauce
• 2 tbsp clear honey
• 3 limes
• juice and zest
• 110g/3¾oz crème fraîche

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Season the pork fillet with salt and freshly ground black pepper.
• Heat an oven-proof frying pan until hot
• add the oil then the pork fillet
• and sear until golden-brown on all sides
• about 30-45 seconds on each side.
• Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for five minutes in the pan.
• Meanwhile
• heat a steamer until the water is simmering. Add the pak choi
• cover and steam for 3-4 minutes until the pak choi is tender.
• Dress the pak choi with a little sesame oil
• salt and black pepper.
• For the patties
• prepare a shallow tray lined with cling film. In a large bowl mix together the pork mince
• fish sauce
• ginger
• garlic
• coriander leaves and lime juice until well combined. Season with salt and freshly ground black pepper.
• Press the mixture into a cling film-lined shallow tray to the depth of about 1.5cm/½in. Smooth over so the mince is totally flat. Place in the fridge to chill for one hour then remove and cut into 5cm/2in squares.
• Heat a deep fat fryer to 190C/375F. Alternatively
• heat vegetable oil in a deep-sided
• heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Get three bowls
• and put the flour into one
• beaten egg in another
• and breadcrumbs in the third.
• Dredge each pattie first in the flour
• then dip it in the beaten egg
• then roll it in the breadcrumbs until completely coated.
• Carefully lower the spiced pork patties into the hot oil and fry for 3-4 minutes
• or until crisp and golden-brown and completely cooked through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm until needed.
• For the chilli jam
• blend all the chilli jam ingredients
• except the sugar and crème fraîche
• in a food processor to a smooth purée.
• Heat the sugar in a heavy-based saucepan over a low to medium heat until it melts and forms a golden-brown caramel. Do not stir and keep an eye on it so that it doesn’t burn.
• Once the sugar has caramelised
• pour in the puréed chilli jam mixture and stir well. Bring the mixture to the boil
• then reduce the heat and simmer for 4-5 minutes
• or until sticky and jam-like. Remove from the heat and set aside to cool slightly.
• To serve
• carve the pork fillet into thick slices then divide amongst the plates. Place the pork patties alongside with the pak choi. Finally
• spoon the chilli jam over and finish with a quenelle of crème fraiche.