Fried Pork with Spicy Tomato-Strawberry Sauce
Pan-fried pork fillet steaks served with an unusual spicy tomato-strawberry sauce. Best served without a side so the unusual flavor comes through; if you must have one, boiled white or brown rice suits it. The strawberries for the sauce need not be the best-looking — small and crooked is fine — but they must be free of rotten spots and fully ripe.
Ingredients
| 400 g | Pork fillet | |
| 200 g | Strawberries | |
| 2 | Large tomatoes | |
| 1 small bunch | Fresh green coriander (cilantro) | |
| 1 tsp | 5 ml | Coriander seeds |
| 1/2 tsp | 2.5 ml | Black peppercorns |
| — | Thyme | |
| — | Ground black pepper | |
| — | Lemon juice | |
| 2 tbsp | 30 ml | Olive oil |
| — | Oil | |
| — | Salt to taste |
Instructions
- Cut the meat into portions about a centimeter thick. Trim the thick edges off the sides and pound with a mallet. Salt the steaks, rub them with ground black pepper and thyme, and sprinkle each piece with lemon juice. Stack them in a lidded container and leave to marinate in the fridge for 20-30 minutes.
- Meanwhile make the sauce. First, in a wooden mortar crush the coriander seeds and peppercorns — not too fine, leave some small pieces here and there. Put the tomatoes in boiling water for a few minutes, then peel off their skins.
- Finely chop the fresh coriander (you can replace it with parsley) and mix it with the crushed spices; add salt and olive oil plus a little lemon juice. Cut the tomatoes into small cubes and the strawberries into fine pieces and mix them with the spices.
- Put the finished sauce in the fridge while you prepare the meat, so all its components can flavor one another.
- The meat has already marinated, so put it in the pan and fry until it develops a light brown crust. Serve the pork fillets drizzled with the spicy tomato-strawberry sauce, ideally without a side so the unusual flavor of this dish comes through better.