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Farchiew Pork Fillet
recipe filemeat & poultryfarchiew pork fillet
Farchiew Pork Fillet
Serves Four
2 tablespoons of Farchiew spice
1 dried red chile
1 teaspoon each: salt and freshly ground black pepper
4 x 125g/4oz pork fillet steaks or loin chops
500g/1lb plum tomatoes
2 large shallots
1 large garlic clove
a little sunflower oil for frying
1 sprig of Asian sweet basil for, freshly picked (if possible)
1 green chile
1 tablespoon of sweet chile sauce
1 bunch of watercress for the garnish

Farchiew Pork Fillet
Recipe by
chef Mark Read

Evolving over the centuries, Vietnamese cuisine has drawn on the influences of Chinese, Indian, and French cuisine. Check out this delicious recipe from Mark Read's Lemongrass and Lime.


Grind the Farchiew spice and dried red chile together (using mortar and pestle) and combine with the seasoning. Transfer to a shallow and use to coat the pork fillets. Place the tomatoes in a bowl of boiling salted water for 10 seconds to blanch them. Remove with a slotted spoon; peel de-seed and dice. Peel and finely chop the shallots and garlic. Heat some sunflower oil in a heavy-based frying pan and sauté the shallot and garlic until golden, about two minutes. Add the diced tomatoes and leave to simmer for about 10 minutes. Meanwhile finely shred the basil and de-seed the finely chopped green chile. Add them to the pan. Remove from the heat and stir in the sweet chile sauce.

Add some sunflower oil to a hot, heavy based frying pan and fry the pork fillets until coloured on both sides and cooked completely, about 3 minutes. Remove from the pan, allow to rest for 5 minutes on paper towels, then finely slice. To serve, spoon a pool of tomato sauce onto each serving dish and arrange the pork slices on top. Garnish with watercress.

To cook the pork more quickly and give it a fuller flavor, butterfly the fillets before rolling them through the spice. To so this, cut lengthwise through the fillet all the way through, then unfold (or ask your butcher to do this for you).

Farchiew spice is similar to Szechwan spice and is part of the pepper family.

Recipe taken from Lemongrass and Lime
by Mark Read.
Published by Tenspeed Press.
List Price: $29.95
Price: $20.97
You Save: $8.98 (30%)

Click Here To Buy It Online

Chef Mark Read lives in London, and presides over the kitchen at Bam-Bou, where he reinvents traditional Vietnamese dishes with a modern flair.

Copyright © 2008