- 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
- 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.