Vietnamese five-spice pork fillet
( SERVES 6 )
Excellent served sliced with a salad prepared from fresh mint, basil, coriander, Vietnamese mint, cucumber and mung bean sprouts with a dressing of sweet chilli sauce and crushed garlic thinned with lime or lemon juice.
- Finely grind the peppercorns, garlic and shallot together with the lemongrass paste. Combine with the soy sauce, brown sugar, five-spice powder and sesame oil. Rub over the pork and marinate overnight in the refrigerator in a covered container.
- Return the meat to room temperature. Grill or barbecue the fillet on medium heat for about 15 minutes, turning often.
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