The perfect cook ahead recipe for a hot day. This recipe was gleaned from a book called Deep France by Celica Brayfield, an account of her living in France in monthly diary form, along with seasonal recipes. This recipe is deeply savoury and very handy when you don’t want to spend too much time cooking in the heat of the day.
500g/1lb 2oz pork fillet
3 tsp five-spice powder
salt and pepper
2 Tbsp soft brown sugar
1 Tbsp lemon thynme leaves
3 shallots, peeled and finely chopped
3 large mild red chillies, deseeded and chopped
3 Tbsp soy sauce (I like the Kikkoman low salt)
3 cloves of garlic, peeled and crushed
3 Tbsp oil
1. Marinate the pork fillet whole in all the other ingredients for at least an hour, but preferably overnight.
2. Rub the marinade in well and turn the fillet in the marinade several times. Cover and leave in the fridge.
3. When ready to cook, allow the pork to come to room temperature for half an hour
4. Preheat the oven to a high temperature. Put the pork on a piece of foil in a roasting tin, pour over the marinade and cook on the maximum heat for 5 minutes.
5. Turn the oven down to 190C/375F/Gas 5. Baste the pork again, with the marinade and then roast the pork for a further 15-20 minutes, basting and turning twice more.
6. Remove from the oven, baste again and allow to cool.The outisde of the meat will be a deep glossy brown. When the meat is thoroughly cold, slice into thin medallions and serve with the salad below.
1 tsp sesame oil and 2 Tbsp light olive oil
2 tsp caster sugar
pinch of salt
1 Little Gem lettuce or half a cos or romaine lettuce
1 medium cucumber, peeled, seeded and sliced into fine batonms
a handful each of mint, basil and coriander leaves
4 spring onions, halved and shredded into strips
2 Tbsp toasted peanuts
1. Juice one of the limes and mix the juice with the oils, sugar and salt
2. Peel the other lime and cut the flesh into segments.
3. Tear up the lettuce and put in a flat salad bowl. Mix in the cucumber, lime segments, herb leaves and spring onion strips. Chill until ready to serve.
4. Toss the chilled leaves with the lime dressing, Pile the slices of pork in the middle of the salad and glaze with a little of the leftover mariande.
4. Sprinkle over the peanuts and serve.
SERVE with a tray of olive oil roast potatoes.