Video guide to making ginger pork with a crunchy pork slaw
Hi, I'm Lisa and I'm going to show you how to make ginger pork with a crunchy peanut slaw. This is a fantastic dish, packed full of flavours and textures and it's perfect for any time of the year and also really good at barbecue season.
Preparing pork fillet
So in front of me, I've got 600g of pork fillet and that feeds around four people. This is a great cut of meat because it's lean and it's tender and it's full of flavour. As you can see, there's some silver sinew which I'm actually going to trim off. I've already been trimming some but I can see some here. It can be a bit chewy so it's best to remove it. Use a small sharp knife, lifting it up and cutting along, and carefully trim that away.
So I'm just going to transfer the meat into a dish and because I've been handling raw meat, I'm going to wash my hands.
Making pork marinade
So the next thing I'm going to do is make the marinade for the pork and I'm going to add all the ingredients into this bowl. So I'm going to add two tablespoons of fresh lime, one tablespoon of soy, and I've got some clear honey, around a tablespoon and I've also got two teaspoons of grated ginger. Give that a really good mix together and two tablespoons over the pork drizzling it all over. All those lovely flavours are going to penetrate the meat. So in the fridge for two hours, ideally overnight, but if you're pushed for time, you can also leave it at room temperature for around 20 to 30 minutes.
I've got one here that I've had marinating in the fridge overnight and I've allowed to come to room temperature. We're going to put that aside for a little bit later on.
Making the slaw
Now we're going to make the slaw and I'm going to add two tablespoons of crunchy peanut butter. And I've got a quarter of a cucumber, which I have cut in half. As you can see, the cucumber's actually got seeds and they're quite watery so what I'm going to do, with a teaspoon, I'm just going to scrape them out before I chop the cucumber. I'm going to chop them into matchsticks, just thin slices.
I've got three spring onions, which I've chopped, and I've also got 30g of unsalted cashews, which I'm going to roughly chop. What I've done, I've sautéed them in a dry pan and it's toasted them to bring out the flavour. I'm going to add those. And I'm going to use tablespoons of coriander, which I'm going to roughly chop. The coriander smells amazing and it gives it a slightly oriental flavour.
Now I'm going to give it a really good stir, making sure all the ingredients are coated in that lovely marinade. Get it all mixed in.
Heating griddle pan
I'm going to get a bigger bowl because I'm going to add 600g of finely shredded cabbage, I've also got a carrot, which has been grated, sprinkle that in. Now, before I combine all the ingredients together, I'm going to heat up the griddle pan because I want it really hot when I cook the pork.
So now I'm going to mix all the ingredients together. Just pour that over and give it a really good mix. So that's combined beautifully and it smells fantastic.
Cooking the pork
So now it's time to cook the pork. My griddle pan is really hot, which is great, and I'm just going to use my tongs to let any excess of the marinade drip off, and place it in the pan. The great thing about these cast-iron griddle pans is it gives it that lovely seared look, which is great when you're serving. You know when the pork's ready to turn when it forms a natural crust and it comes away from the griddle really easily. That's going to keep in the pan for about 15 minutes.
Resting and carving the meat
So the pork's been cooked beautifully and it's got that lovely charred barbecue look about it but when I cut into it, it's going to be really moist and succulent. I've let it rest for about five minutes and now I'm going to carve. I'm carving on an angle, and I'm following the lines of the griddle pan.
Presenting the dish
Let's get the slaw in from earlier and I'm going to use this wood as my presentation plate. Just fan that out.
So there you have it, ginger pork with a crunchy peanut slaw, perfect for any time of the year.
View the recipe here >