Vietnamese five-spice pork fillet

Excellent served sliced with a salad prepared from fresh mint, basil, coriander, Vietnamese mint, cucumber and mung bean sprouts with a dressing of sweet chilli sauce and crushed garlic thinned with lime or lemon juice.

Ingredients

1 tsp	Peppercorns
4 cloves	Garlic
1 large	Shallot, chopped
1 Tbsp	Lemon grass paste
1 Tbsp	Light soy sauce
1 Tbsp	Brown sugar
1 tsp	Five spice powder (Main)
1 tsp	Sesame oil
600 g	Pork fillet (Main)

Directions

1. Finely grind the peppercorns, garlic and shallot together with the lemongrass paste. Combine with the soy sauce, brown sugar, five-spice powder and sesame oil. Rub over the pork and marinate overnight in the refrigerator in a covered container.
2. Return the meat to room temperature. Grill or barbecue the fillet on medium heat for about 15 minutes, turning often.

See more of Jan's pork pleasers recipes

• Chiang Mai laab
• Pork with capers and coconut cream