The following recipe is for lovers of Thai flavours, I am not really a huge fan, I always feel that coriander tastes a bit soapy. I was tempted to call this Soapy Pork Loin, but thought better of it – plenty of people love coriander though! (I don’t mean to offend my readers in Thailand, you will have to let me know what you think of my recipe.) I have sacrificed my tastes to make you a gut friendly recipe – I hope you like it.
1 tablespoon of low-fat peanut butter
1 tablespoon of tamari soy sauce (gluten-free)
2.5cm (1 inch) stick of fresh ginger
15 g of fresh coriander
1 tablespoon of garlic infused oil
100 ml Stock (home-made, vegetable or pork)
1/2 lime (squeezed)
Salt (to taste!)
1 pork tenderloin trimmed and cut into strips
3 Pak-Choi (chinese cabbage)
2 carrots (peel in strips with a potato peeler)
Sesame seeds to decorate.
Trim and cut the tenderloin and place the pieces in a dish
Add the star anise, peeled ginger, peanut butter, oil, soy sauce, coriander and stock in a strong blender and blend well to make a sauce. If you wish you can add chilli or chilli powder if your stomach can stand it.
Pour this over the pork, add lime juice, salt and leave to marinate at least two hours.
Cook the pork mix and sauce in a pan until tender, then add to a wok with the carrot & pak-choi, cook with the vegetables still al dente.
Serve, sprinkle over sesame seeds and serve with boiled rice.