| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Food networ, Food1 |
1 |
servings |
INGREDIENTS
| 1 |
|
180 g fillet pork |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground cumin |
| 1 |
tb |
Olive oil |
| 180 |
g |
Sweet potatoes |
| 1 |
|
Aubergine; diced |
| 1 |
|
Clove garlic; crushed |
| 1 |
oz |
Root ginger; chopped |
| 2 |
|
Tomatoes; blanched and seeded |
| 10 |
|
Coriander leaves; chopped |
INSTRUCTIONS
Marinate the pork in the coriander, cumin and olive oil. Dice the
sweet potatoes, blanch them and fry gently in a pan to colour them.
Make a salsa by saut.ing the diced aubergine in some olive oil with
the garlic and root ginger, then remove from the heat and add the
tomatoes and coriander leaves.
Chargrill the pork fillet and serve on a bed of sweet potatoes with
the salsa.
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