Asian flavours are wonderful with pork. The fillet of pork is a very versatile - here I've cut it into steaks and pan-fried it, but I've also given instructions for roasting as an alternative. The risotto makes a change to potatoes, but don't forget a few greens as well - use whatever is in season.

Ingredients

• 2x 400 gram pork fillets
• 4 cloves garlic, peeled
• 2 cm pieces fresh ginger, peeled
• 2 tblsp finely chopped lemon grass
• 2 tblsp oil
• 2 tblsp brown sugar
• 2 tsp chilli paste or ½ tsp dried chilli powder
• salt and pepper to season

Honey Jus

• 1½ cups good chicken stock
• 2 tblsp honey

Method

1. Trim the pork fillet of any sinew and place in a shallow lidded dish.
2. In a food processor or blender, process the garlic, ginger, lemon grass, oil, brown sugar and chilli. Season well with salt and pepper.
3. Cover the pork with the marinade. Cover and refrigerate for at least four hours or best still, overnight.
4. Cut the pork fillet on the diagonal into 3-4cm thick pieces. Press down with the palm of the hand or the wide blade of a cook's knife to flatten a little.
5. Cook the fillet pieces in a hot non-stick frying pan for about 5 minutes on each side until the pork is cooked. Remove from the pan and keep warm.
6. Add the chicken stock to the pan and reduce by half. Stir in the honey and warm through .
7. Serve the pork steaks on top of the ginger risotto (see recipe on my website) with a medley of green vegetables and a drizzling of the honey jus.

To Roast

1. Place on a foil-lined tray and cook at 200°C for 30 minutes. Stand for 5 minutes before carving.