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Pork fillet with lemongrass & chilli green beans

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

Serves: 4

Ingredients

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 essential British Pork Fillet, about 400g, cut into 1-2cm slices
4 tbsp natural yogurt

Method

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 into the small bowl of a food processor. Whizz to a paste then season. Toss the beans with the paste and half 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 half the lime juice and 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.