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    Pork fillet with lemongrass and chilli green beans

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    Pork fillet with lemongrass and chilli green beans

    Fresh Thai flavours work wonderfully with pork – especially when using quick-cooking fillet.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 4


    400g green beans, trimmed
    300g jasmine rice
    28g pack coriander, stems and leaves separated, roughly chopped, with a few leaves reserved to serve
    1 stem lemongrass, outer skin discarded, chopped
    ½ Thai red chilli, roughly chopped
    1 garlic clove, chopped
    2 essential limes, zest of all, juice of 1½, ½ cut into wedges
    1 tbsp essential olive oil
    about 400g pork fillet, cut into 1-2cm slices
    4 tbsp natural yogurt


    1. Cook the beans in a large pan of boiling salted water for 4 minutes until tender. Use a slotted spoon to transfer them to a colander; refresh under cold water and set aside. Add the rice to the boiling water; cook for 7-8 minutes.

    2. Meanwhile, put the coriander stems, lemongrass, chilli, garlic, lime zest and 2 tbsp water in the small bowl of a food processor. Whizz to a paste then season. Toss the beans with the paste and ½ the chopped coriander leaves.

    3. Heat the oil in a frying pan over a medium heat. Season the pork and fry for 2-4 minutes each side, until no pink meat remains and the juices run clear. Pour over ½ the lime juice; transfer to a plate; rest for 2 minutes. Stir the remaining lime juice and chopped coriander into the yogurt. Serve the pork with the rice, beans, yogurt and lime wedges; topped with the reserved coriander leaves. 

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    This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue


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