Grilled Pork Scotch Fillet
Ingredients
• 1 kg pork neck
• 150 g Dens Curry Paste
• 500 ml olive oil
For Den’s Yellow Curry Paste:
• ½ tsp cumin seeds
• 1 tsp coriander seeds
• 7 dried chilies,
roughly chopped
• 5 dried very
hot chilis,
finely chopped
• 2 tbsp lemongrass, chopped
• 2 tbsp shallots, chopped
• 3 tbsp garlic, chopped
• 1 ½ tsp fresh ginger, chopped
• 1 tsp galangal, chopped
• 1 tsp salt
• 1 tsp shrimp paste
• 1 ½ tsp curry
• ½ tsp turmeric
For the salad:
• 1 large eggplant
• 1 bunch of spring onions,
cut into thin strips
• 2 mild chili peppers, chopped
• 2 cups bean sprouts
• 1 cup fresh coriander,
Basil and mint, mixed
and chopped
• ½ red onion, in
Rings cut
• Peanut oil
• Salt
For the curry dressing:
• 2 tbsp of Dens Yellow
Curry Paste
• 200 ml coconut milk
• Juice of 2 limes
preparation
For the curry paste, heat a frying pan over low heat. Add the cumin and coriander seeds and cook for a few minutes until they release a nice fragrance. Set aside. Now add the chillies, lemongrass, shallots, garlic, ginger and galangal to the pan and roast for 5 minutes until everything turns a light brown. Remove from the pan and set aside. Grind the cumin and coriander seeds in a mortar. Then add the remaining ingredients and process everything into a paste.
Cut the meat into thin steaks and marinate in a mixture of olive oil and curry paste for 1 hour. Cut the aubergine into large cubes and season with salt, then leave to stand for 30 minutes. Heat peanut oil in a large pan and fry the aubergine cubes in it. Remove, pat dry with kitchen paper and set aside. Remove the neck steaks from the marinade and grill on an open grill. To serve, first distribute the fried aubergine pieces on the plates and then add the remaining salad ingredients - well mixed - and drizzle with the curry dressing. Place 2 neck steaks on each of them.
FIRE&FOOD Issue 1-2016
