Sticky soy glazed pork fillet/tenderloin with coconut rice

• 1 tablespoon oil
• 675g pork fillet/tenderloin, trimmed
• 4 tablespoons water
• 3 tablespoons dark soy sauce
• 1 tablespoon clear honey
• 1 cm piece of fresh root ginger, peeled and bruised with a rolling pin
• freshly ground black pepper
• 1 tablespoon Clarified Butter
• 1 kaffir lime leaf
• 1 medium-hot red Dutch chilli, deseeded and finely chopped
• 285g Thai jasmine rice
• 1 x 400ml can coconut milk
• 0.5 teaspoon salt
• 175ml boiling water
• steamed bok choi, to serve

Instructions

1. 1

   Heat the oil in a heavy-based frying pan.

2. 2

   Brown the pork well on all sides

3. 3

   Remove the pork from the pan and set aside.

4. 4

   Pour the water into the pan, scraping the bottom to remove any sediment. Add the soy sauce, honey and ginger and season with pepper.

5. 5

   Return the pork to the pan and simmer very gently over a low heat for 15-20 minutes, basting occasionally with the sauce.

6. 6

   Meanwhile, prepare the rice.

7. 7

   Gently heat the clarified butter in a large saucepan.

8. 8

   Adi the kaffir lime leaf and chilli and cook over a medium heat for a few seconds.

9. 9

   Stir in the rice, coconut milk, salt and boiling water.

10. 10

    Bring to the boil, then cover, lower the heat and cook for 15 minutes, until all the liquid has been absorbed and the rice is tender.

11. 11

    Remove the pork from the pan and discard the ginger.

12. 12

    Allow the pork to rest for 5 minutes before slicing into thick medallions.

13. 13

    It may be necessary to return the pan to the heat to reduce the sauce to a sticky glaze.

14. 14

    Remove the kaffir lime leaf from the rice and fluff up with a fork to separate the grains.

15. 15

    Divide the rice between 4 warmed serving bowls.

16. 16

    Place the pork slices on top and pour over the sticky glaze.

17. 17

    Serve with steamed bok choi.