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Tamarind & ginger glazed pork
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indonesian-inspired sweet kecap manis and tangy tamarind puree elevate this pork dish with global flavors.
Ingredients:
  • 40.00 ml kecap manis
  • 20.00 ml tamarind puree
  • 2cm-piece ginger, peeled, finely grated
  • 1 garlic clove, crushed
  • 2 (about 400g each) pork fillets
  • Olive oil spray
  • 60ml (1/4 cup) light coconut milk
  • 5.30 gm fresh lime juice
  • 1.53 gm fish sauce
  • 3 Lebanese cucumbers
  • 200g baby spinach leaves
Instructions:
  • Preheat the oven to 180°C and line a baking tray with non-stick baking paper. Mix kecap manis, tamarind puree, ginger, and garlic in a small bowl. Brush the tamarind mixture evenly over the pork fillets before baking.
  • Grease a large non-stick frying pan with olive oil spray and heat over medium-high heat. Cook the pork for 2-3 minutes on each side until golden.
  • Place the pork on the lined tray and bake in the oven for 10 minutes for medium doneness. Let it rest covered with foil for 5 minutes. Brush the pork with pan juices and slice thickly across the grain before serving.
  • Combine the coconut milk, lime juice, and fish sauce in a small bowl, whisking until smooth. Season with pepper to taste.
  • Peel the cucumbers into long ribbons using a vegetable peeler. Place the spinach and cucumber on a platter, then drizzle with dressing before serving alongside the pork.

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