Robert's caramelized teriyaki pork fillet with chard and rice

Ingredients for 4 servings:

• 1 large pork fillet(s), trimmed, cut in half crosswise
• 70 ml Sherry, dry
• 80 ml teriyaki sauce
• 120 ml honey, fresh from the beekeeper
• 2 cups rice
• herbal salt
• 1 tbsp sesame oil
• 1 tbsp, grated curry paste (Panang), amount depending on the level of spiciness
• 800 g chard, fresh, organic
• 2 large shallots, peeled, halved, and thinly sliced
• 2 tbsp olive oil
• 6 garlic cloves, peeled, thinly sliced
• Sea salt from the mill
• 4 tbsp olive oil
• Pepper, black from the mill
• Five-spice powder (China)

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

Allow the pork fillet to come to room temperature. Combine the sherry, teriyaki sauce, and honey and mix. In a large pot, bring 4 cups of water with herb salt to a boil, add the rice, and simmer gently until tender. Preheat the oven to 80°C (175°F). Heat the sesame oil and curry paste in a large pan over high heat and stir well. Then pour in the sherry, teriyaki sauce, and honey mixture and stir continuously for two minutes. Add the pork fillet. Reduce the heat slightly. Turn frequently. After about 5-8 minutes, the sauce will begin to caramelize. Be careful not to let it turn black! When the sauce has a really thick consistency and the fillet is nicely seared all over, place the pan in the preheated oven and finish cooking the fillet for about 10 minutes. Wash the chard and remove the stems from the leaves. Cut off only the last centimeter of the stems and discard them. I leave a few stems whole for decoration. Cut the stalks into approximately 1 cm thick slices. Cut the leaves into strips of the same width. Bring a pot of water to a boil, add the herb salt, and simmer the stalks for 3 minutes, then strain and pat dry. Add a little olive oil to a very large pan. First, brown the shallots, add the garlic and brown lightly, then add the remaining oil and brown the stalks, then add the chard leaves. Sizzle for about 2-3 minutes, stirring constantly. Season to taste with pepper, salt, and five-spice powder. Slice the pork fillet and arrange on plates. Serve with the chard stalks, chard greens, and rice. Drizzle with the sauce and serve.