Chile-marinated pork with Vietnamese Brussels sprouts recipe

Ingredients for Chile-marinated pork with Vietnamese Brussels sprouts

• 82 ml vegetable oil, such as grapeseed, divided

• 30 ml rice wine vinegar

• 22 ml soy sauce

• 3 garlic cloves, finely grated, divided

• 10 g finely grated ginger

• 22 ml hot chile paste, such as sambal oelek

• 4 g kosher salt

• 900 g pork tenderloins (each about 450 g)

• 30 ml fish sauce

• 30 ml lime juice

• 15 g honey

• 1 red Thai chile pepper, very thinly sliced (optional)

• 22 g finely chopped roasted unsalted peanuts

• 680 g Brussels sprouts, trimmed and halved

• 180 ml low-sodium chicken stock or water

• 15 g butter

• 15 g roughly chopped mint

• large oven-safe skillet

How to make Chile-marinated pork with Vietnamese Brussels sprouts

1. Preheat the oven to 200°C (fan 180°C).

2. In a medium bowl, whisk together 30 ml of oil, vinegar, soy sauce, 2 grated garlic cloves, ginger, chile paste, and 1/4 teaspoon of salt.

3. Place the pork in a large resealable bag and pour the marinade over it, tossing to coat. Marinate for 30 minutes at room temperature.

4. In a small bowl, whisk together the remaining grated garlic clove, fish sauce, lime juice, honey, chopped chile pepper, peanuts, and 15 ml of water. Set aside.

5. On a baking tray, toss the Brussels sprouts with 22.5 ml of oil and 1/2 teaspoon of salt. Roast for 15 minutes, then toss the sprouts. Continue roasting until browned and cooked through, about 10–15 minutes more. Transfer to a large bowl and toss with 30 ml of the vinaigrette. Taste and add more vinaigrette if desired.

6. Meanwhile, heat a large frying pan over medium-high heat with 30 ml of oil. Remove the pork from the marinade (reserve the marinade) and sear on three sides until lightly browned, about 3 minutes per side.

7. Turn the tenderloins onto the fourth side and add the reserved marinade to the pan. Transfer the frying pan to the oven and roast the pork, basting occasionally, until the internal temperature reaches 60°C for medium rare or 65°C for medium, about 10–13 minutes more. The temperature will rise by about 5°C after cooking.

8. Transfer the pork to a cutting board and let it rest for 5 minutes, while reserving the frying pan.

9. Add the reserved marinade to the frying pan and reduce over medium heat, stirring and scraping up the browned bits, until thickened to a sauce that coats the back of a spoon, about 3–5 minutes. Remove from heat and whisk in 15 g of butter. Taste and adjust the seasoning.

10. To serve, slice the pork and drizzle with the pan sauce. Spoon the Brussels sprouts onto plates, sprinkle with mint, and serve additional pan sauce on the side.

11. Note: The chile marinade and fish sauce vinaigrette can be prepared one day in advance.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.