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Pork fillet with asparagus and dates

updated

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Ingredients for 4 servings:

  • 2 pork fillets (approx. 350 g each)
  • 1 kg asparagus, white
  • 20 dates
  • 4 garlic cloves
  • 1 liter coconut milk
  • 4 tsp curry paste, green
  • 2 tbsp fish sauce, Thai
  • Oil for frying
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut the pork fillets into thin slices. Peel the asparagus and cut into short pieces. Pit and quarter the dates. Dice the garlic cloves. Heat the oil in a pan and briefly fry the fillet slices, remove from the pan and keep warm. Add the garlic and curry paste to the pan and briefly fry the asparagus pieces. Top up with coconut milk and season with fish sauce. Add the fillet slices and the dates and simmer for about 20 minutes, until the coconut milk thickens. Season with salt and pepper. This goes very well with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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