Vic Williams: Pork & spinach

Serves 4

1 bunch spinach
1 clove garlic
2 pork fillets, trimmed of fat and silverskin
2 slices peeled ginger
2 tbsps vegetable oil
3/4 cup unsalted chicken stock
1 tsp brown sugar
3 tbsps light (thin) soy sauce
1 tbspn peanut oil
2 tsps butter

Heat the oven to 180 C. Strip the spinach from the stalks, which should be discarded. Wash well, but don't dry. Bring to the boil in the water that clings to the leaves, adding a little salt, and remove as soon as the volume has decreased. Press into a colander to squeeze out all the moisture. Chop roughly and put aside. Peel and finely chop the garlic.

Finely chop the ginger. Heat the vegetable oil in a heavy, ovenproof frypan. Add the ginger, cut the fillets in half lengthwise and sear, turning often, until they're brown all over. Pour off excess fat, add the stock, sugar and soy sauce. Bring to the boil, then place in the oven for 10-15 minutes, or until the pork is just cooked through, and slightly pink.

Meanwhile, heat the peanut oil in a frypan, add the garlic and cook over medium heat until it just begins to change colour. When the pork is cooked, leave it in the oven with the door ajar and let it rest for a few minutes. Add the spinach to the garlic, toss well and season to taste.

As soon as the last of the moisture has evaporated and the garlic's mixed in, it's ready. Serve on warm plates, slice the pork thinly and arrange on top. Drizzle some of the cooking liquid over the meat (don't worry if it is thin; the spinach will soak it up).

Sprinkle with pepper and serve.