Asian marinated pork fillet

Ingredients for 2 servings:

• 500 g pork fillet(s)
• 100 ml rapeseed oil or other neutral oil
• 50 ml soy sauce
• 2 tbsp fish sauce
• 2 large garlic cloves, finely chopped
• 1 piece(s) ginger, approx. 3 cm long, thumb-thick, finely chopped
• 1 stalk(s) lemongrass, very finely chopped

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Trim the fat and tendons from the pork fillet and cut into thin, bite-sized pieces. For the marinade, place the remaining ingredients in a sufficiently large, sealable bowl, mix well, and season with soy and fish sauce or add more oil if desired. Add the sliced ​​pork fillet and mix thoroughly. Each piece of pork fillet should be sufficiently coated with the marinade. Then seal the bowl tightly and refrigerate the meat for about 1 hour. Stir the meat well every now and then. After an hour, remove about 1/3 of the pork fillet, drain coarsely, and sear it in a wok or frying pan on high heat with 1-2 tablespoons of fresh oil. When the pork fillet is added to the wok, it should immediately sizzle and hiss loudly. Do not reduce the heat while searing! When the pork fillet is nicely browned, remove it from the wok and set aside. Roughly clean the wok and cook all the meat this way. Finally, add all the meat to the wok with fresh oil to heat it up again. Turkey or chicken fillet can be used instead of pork fillet. Serve with Thai stir-fried vegetables, rice, or rice noodles, or eat it on its own.