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Roast pork fillets with stuffed pears
Roast pork fillets with stuffed pears
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Ingredients:
  • 80ml (1/3 cup) kecap manis
  • 20.00 ml finely grated fresh ginger
  • 1 tsp Chinese five spice
  • 2 (about 400g each) pork fillets
  • 1 x 825g can pear halves, drained
  • 18.20 gm peanut oil
  • 2 bunches baby bok choy, quartered lengthways
  • 1 x 100g pkt wild rice (Cambrian brand)
  • 100g (1/2 cup) jasmine rice
  • 3 green shallots, ends trimmed, thinly sliced diagonally
  • 40.00 ml coarsely chopped fresh coriander
  • 1/2 tsp Chinese five spice
  • Salt & freshly ground black pepper
Instructions:
  • In a shallow baking dish, mix together the kecap manis, ginger, garlic, and Chinese five spice. Add the pork fillets and ensure they are evenly coated in the flavorful mixture. Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to let the flavors infuse beautifully.
  • Prepare the wild rice and jasmine rice according to package instructions until tender. Drain, rinse under cold water, and combine with egg, green shallots, coriander, and Chinese five spice in a bowl. Season with salt and pepper, then mix well.
  • Preheat your oven to 180°C. Hollow out the center of each pear half using a teaspoon. Fill each pear half with a portion of the seasoning mixture. Grease a 40cm piece of foil with 1 teaspoon of oil, then place the remaining seasoning mixture in the center of the foil and roll it tightly to seal.
  • Take the pork out of the marinade and set aside the marinade. Heat the remaining oil in a large roasting pan over high heat. Sear the pork fillets for 1 minute on each side until browned. Remove the pork from the pan and place the pear halves around it. Drizzle the pork and pears with the reserved marinade. Roast everything in the oven at the specified temperature, basting occasionally, for 30 minutes or until the pork is cooked to your liking. Let the pork, pears, and stuffing rest for 10 minutes before serving.
  • Steam the bok choy over simmering water for 2 minutes until just wilted.
  • To plate, carve the pork into thick slices against the grain. Cut the stuffing roll into slices. Arrange bok choy on plates, top with pork, stuffing slices, pears, and generously drizzle with pan juices.

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