Teriyaki fillet

Ingredients for 6 servings:

• 2 pork fillets (600 g each)
• 7 tbsp olive oil
• 2 limes (organic)
• 20 g fresh ginger
• 1 red chili pepper(s)
• 150 ml sauce (teriyaki sauce)
• 1 bunch of spring onions
• Salt and pepper from the mill
• Sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

Preheat the oven to 150°C (fan oven). Wash the meat and pat dry. Heat 3 tablespoons of oil in a large pan. Brown the meat all over, season with salt and pepper, and place on a baking tray. Bake in the hot oven for about 15 minutes. For the marinade, wash the limes in hot water, pat dry, and finely grate the zest. Halve the limes and juice the juice. Peel the ginger and grate very finely. Clean the chili, slice lengthwise, remove the seeds, wash, and cut into fine rings. Mix the teriyaki sauce, lime zest and juice, ginger, and chili; season with salt, pepper, and sugar, and whisk in 4 tablespoons of oil. Remove the meat from the oven, wrap in aluminum foil, and let rest for about 20 minutes. Meanwhile, clean and wash the spring onions and slice them diagonally into fine rings. Thinly slice the meat and mix with the marinade in a large bowl. Arrange the fillet slices with the marinade on plates and sprinkle with spring onions.