chef tom voigt

* to get the gravy, make some pork juice in a pan        when you grill pork chops... add some water or 

meat stock and reduce.



500 g pork fillet cut in stripes

2 shallots – finely chopped

1 green bell pepper – cut in julienne

40 g ginger - chopped

2 cloves of garlic – chopped

3 tbsp natural pork gravy reduced *

400 ml coconut milk

200 ml plum juice – (from bio shop)

1 tbsp sugar

some salt

some soy sauce

some lollo verde lettuce

3 tbsp chopped cilantro

3 tbsp chopped chives




Fry the pork in a pan on high heat quickly to get a nice brown colour. Put aside.


Add some more oil in the same pan and fry first the shallots, the garlic and the ginger with the sugar, then add the green bell pepper and sautèe for 2 minutes. Season with soy sauce.


Pour in the meat, add the gravy, the coconut milk, the plum juice, season to taste and sprinkle the cilantro seconds before serving.


Serve with jazmin rice garnished with the lollo verde and sprinkle with chives.