Malagache Fillet of Pork

Malagache Fillet of Pork Recipe from Madagascar | Ingredients: pork, flour, olive oil, onions, green peppercorns, brandy, cream, mustard, coriander, butter

Region / culture: Madagascar | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Malagache Fillet of Pork is a delicious and flavorful dish that originates from Madagascar. This dish features tender pork fillet coated in a creamy and peppery sauce, making it a perfect choice for a special dinner or gathering.

History

The Malagache Fillet of Pork recipe has been passed down through generations in Madagascar. It is a popular dish that is often served at celebrations and special occasions. The combination of pork, green peppercorns, brandy, and cream creates a unique and rich flavor profile that is sure to impress your guests.

Ingredients

1.5 lb (680 g) boneless pork fillet
plain flour for coating
2 tbsp olive oil
1 tbsp finely chopped onions
2 oz (57 g) green peppercorns, crushed
3 tbsp brandy
4 fl oz (118 ml) double cream
1 tbsp mustard
1 pinch ground coriander
1 oz (28 g) softened butter

How to prepare

Slice the pork into slices that are 0.25 inches thick and coat them with flour on all sides.
Heat the oil in a large frying pan, then add the floured pork and sauté it until it is browned on all sides.
Add the onions and green peppercorns to the pan and cook them until the onions become soft and transparent.
In a small saucepan, heat the brandy, set it alight, and pour it over the pork.
Add cream and mustard to the pan, mix them well, and cook over high heat for approximately 5 minutes to slightly reduce the mixture.
Stir in the coriander and butter.
Serve the pork with the reduced sauce.

Variations

Substitute chicken or beef for the pork fillet.
Add diced tomatoes or bell peppers for a different flavor profile.
Use white wine instead of brandy for a milder sauce.

Cooking Tips & Tricks

Make sure to slice the pork fillet into thin slices to ensure even cooking.

- Coating the pork in flour before cooking helps to create a crispy and golden crust.

- Be careful when adding the brandy to the pan, as it may ignite. Use caution and keep a lid nearby to smother the flames if necessary.

- Stir the cream and mustard mixture constantly to prevent it from curdling.

- Adjust the amount of green peppercorns to suit your taste preferences.

Serving Suggestions

Serve the Malagache Fillet of Pork with steamed rice or mashed potatoes.

- Garnish with fresh parsley or chives for a pop of color.

Cooking Techniques

Sautéing

- Flambéing

Ingredient Substitutions

Heavy cream can be used instead of double cream.

- White wine vinegar can be used instead of brandy.

Make Ahead Tips

The sauce can be made ahead of time and reheated before serving.

- The pork can be sliced and coated in flour ahead of time.

Presentation Ideas

Serve the Malagache Fillet of Pork on a platter with the sauce drizzled over the top. - Garnish with a sprig of fresh thyme or rosemary.

Pairing Recommendations

Pair this dish with a side salad or steamed vegetables.

- Serve with a glass of red wine, such as a Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a pan over low heat until warmed through.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

6g per serving

Fats

- Total Fat: 28g per serving

- Saturated Fat: 14g per serving

Proteins

- Protein: 32g per serving

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 2% DV

- Iron: 10% DV

Alergens

Contains dairy (cream, butter)

Summary

This dish is a good source of protein and provides a moderate amount of calories. It is high in fat and saturated fat due to the cream and butter used in the sauce.

Summary

Malagache Fillet of Pork is a delicious and indulgent dish that is perfect for a special occasion. The creamy and peppery sauce pairs perfectly with the tender pork fillet, creating a dish that is sure to impress your guests. Enjoy this flavorful dish with your favorite side dishes and a glass of wine for a memorable meal.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Malagache Fillet of Pork. It was many years ago, when I was just a young girl living in a small village in Madagascar. My grandmother, who was known throughout the village for her incredible cooking skills, had invited a group of travelers passing through to share a meal with us. Among them was a kind woman from Madagascar who brought with her a traditional recipe for fillet of pork that she graciously shared with my grandmother.

As the aroma of the pork cooking in the spices filled the air, I watched in awe as my grandmother worked her magic in the kitchen. She explained each step of the recipe to me, teaching me the importance of using fresh ingredients and proper seasoning to enhance the flavors of the dish.

The Malagache Fillet of Pork quickly became a family favorite, and my grandmother would often prepare it for special occasions and gatherings. I watched her with admiration as she effortlessly prepared the dish, her hands moving with grace and precision as she seasoned the pork with a blend of fragrant spices and herbs.

Over the years, I learned to make the Malagache Fillet of Pork myself, following my grandmother's recipe to the letter. I would often make it for my own family, who would eagerly gather around the table to savor the delicious flavors of the dish.

As I grew older, I began to experiment with the recipe, adding my own twist to the traditional flavors of the Malagache Fillet of Pork. I discovered that a hint of citrus zest and a touch of honey added a subtle sweetness to the dish, balancing out the rich flavors of the pork and spices.

I continued to refine the recipe over the years, incorporating new techniques and ingredients that I picked up from my travels and encounters with other cooks. Each time I made the Malagache Fillet of Pork, I felt a connection to my grandmother and the kind woman from Madagascar who had shared the recipe with us so many years ago.

Today, as I stand in my kitchen preparing the Malagache Fillet of Pork for my family, I can't help but feel a sense of nostalgia for those simpler times. The familiar aroma of the spices fills the air, bringing back memories of my grandmother and the joy of cooking that she instilled in me.

As I sit down to enjoy the meal with my family, I am grateful for the gift of this recipe and the memories that it holds. The Malagache Fillet of Pork will always hold a special place in my heart, a reminder of the love and tradition that has been passed down through generations. And as I take a bite of the tender, flavorful pork, I am filled with a sense of gratitude for the culinary journey that has brought me to this moment.