Pork Fillet with Thai Beans

Charmaine Lu -
  • 400g trimmed green beans
  • 30g coriander, stems and leaves separated and chopped
  • 1 peeled and chopped lemongrass stem
  • ½ red chilli, chopped
  • 1 chopped garlic clove
  • 2 limes, zest and juice
  • 1 tbsp olive oil
  • 400g pork fillet, cut into 2cm slices
  • 4 tbsp yoghurt
  • Steamed rice, to serve
  • Cook the beans in boiling salted water for 4 mins, then drain and refresh in cold water. Add the coriander stems, chilli, lemongrass, garlic, lime zest and 2 tbsp of water to a food processor and whizz to a paste. Season, then toss with the beans to coat and mix in half the coriander leaves.
  • Heat the oil in a frying pan. Season the pork and fry for 3 mins on each side or until cooked through, then pour over half the lime juice and leave to rest on a plate for 4 mins. Stir the rest of the lime juice and chopped coriander leaves into the yoghurt, then serve with the beans, yoghurt and some steamed rice.
30 mins
4 serving