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This recipe is just a little bit exotic, probably more Vietnamese than French, but also really easy. It involves a bit of fiddling around at first as you make up the sauce, but it ends up cooking in one pot, which is great thing to cook for the kids and they love it. There are lots of ingredients for the sauce, which is very rich sweet, mainly orange juice.


  • 1 whole Pork fillet, (about 400g)

  • For the sauce

  • 4 large Oranges, juice only, plus zest of 1 orange

  • 1 clove Garlic, crushed

  • 2 cm fresh ginger, grated

  • splash Fish Sauce,

  • splash Soy sauce

  • pinch demerara sugar

  • To serve

  • plain boiled rice

  • steamed green vegetables, such as green beans or sugar snap peas


  • 1.

    Bring all the sauce ingredients together in a bowl and then pour into a flat, in a solid flat based pan.

  • 2.

    Bring it to the boil and once it has been boiling for three to four minutes drop the fillet carefully in and seal it on one side.

  • 3.

    Once it’s evenly coloured, you turn it over gently to do the same on the other side. You then just look after it and keep basting it in the sauce for fifteen or twenty minutes, until the meat is cooked through.

  • 4.

    By now, the sauce will have reduced until it has almost caramelised and the fillet will be covered with a lovely sticky glaze. If it is in danger of drying out, make sure you have extra freshly squeezed orange juice standing by.

  • 5.

    That’s it, slice and serve with rice and something crunchy like green beans or snap peas.

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Posted by MareaReport
have now cooked it lots of time. Watch out for the fish sauces do not be to heavey handed. Has becaome a firm favourite
Posted by Report
Cooked it tonight and we really liked it. Lovely well balanced flavour , a perfect compliment to pork and so simple to prepare!
Will certainly do it again.
Posted by CherylReport
I am off to the shops, making this for supper tonight.
Love her way of cooking. She takes the fear out of
french cooking.
Posted by TC85Report
I cooked this tonight with fish instead of pork and it was so nice, will use this recipe forever now.