A delicious starter or side dish with a spring meal.
Appetizer for 4 people
Preparation time 30 minutes + 1 hour oven time
Ingredients
• 600 g pork fillet with rind
• 1 tbsp coconut fat
• 2 tbsp honey
• juice and grated zest of 1 orange
• ½ tsp ground ginger
• 150 g frisée lettuce (curly endive)
• 2 sprigs of mint
• 150 ml coconut milk
• 2 tbsp lime juice
• 1 tsp brown sugar
• 150 g glass noodles
Extra needed:roasting pan
Get started
Preheat the oven to 180°C. Pat the meat dry and sprinkle with salt and freshly ground pepper. Brown the meat on all sides in the coconut oil. Then place it in a roasting pan, with the bacon side up.
Mix the honey with the orange juice. Stir in the orange zest, ginger and some salt and pepper. Brush the meat with the marinade. Let the pork fillet cook in the oven for about 1 hour, if necessary pour a dash of water into the roasting pan and brush the piece of meat with the marinade from time to time.
Roughly shred the lettuce and mint leaves. Stir a coconut milk dressing with the lime juice, caster sugar and some salt. Soak the glass noodles in boiling water according to the instructions on the package. Rinse the noodles well under cold water and drain.
Remove the meat from the oven and cut the piece into quarters. Then cut it into thin slices. Arrange all salad ingredients on plates and drizzle over the dressing.
Enjoy your meal!
Text:Loes van de Mosselaar | Recipe and image:www.stockfood.nl
