TO DRINK: Go for Klein Constantia Riesling 2008, a deliciously dry and concentrated wine made from the real riesling grape.
Flash-grilled pork fillets with bean and potato mash
- 30ml (2 tbsp) soy sauce
- 25ml sunflower oil
- 25ml ginger, minced
- 2 large garlic cloves, minced
- 6 x 200g pork fillets (see Cook’s Tip below)
- 4 large potatoes, peeled and cubed
- 125ml (½ cup) fresh cream
- 30ml (2 tbsp) butter
- 1 x 410g tin white beans, drained
- salt and freshly ground black pepper, to taste
- 100g green beans
- 10ml (2 tsp) sesame oil
- 60ml (¼ cup) sesame seeds, lightly toasted
- fresh sage leaves, to garnish
Combine the soy sauce, oil, ginger and garlic in a bowl and place the fillets in the mixture. Set aside to marinate, about 1 hour (if you have more time, marinate the fillets overnight).
Cook the potatoes until soft, drain and mash them with the cream and butter.
Heat the white beans in a saucepan, then mash them into the potatoes. Season, then set aside and keep warm.
Cook the green beans in lightly salted boiling water for 5 minutes. Drain and toss with the sesame oil. Keep warm.
Heat a non-stick frying pan until it is smoking hot. Sear the fillets until well browned. Reduce the heat slightly so that they don’t burn and cook for 4 – 6 minutes, depending on thickness (cook them slightly longer if you prefer your meat well done). Just before the fillets are ready, pour the marinade into the pan to heat.
Divide the potato and bean mash between the serving plates and top with the fillet and pan juices. Sprinkle the sesame seeds over the fillets, garnish with sage and serve.
Cut large pieces of fillet through the grain and flatten them for easier frying.