Ingredients

• 2 tablespoons kecap manis
• 1 tablespoon tamarind puree
• 2cm-piece ginger, peeled, finely grated
• 1 garlic clove, crushed
• 2 (about 400g each) pork fillets
• Olive oil spray

Cucumber salad with coconut-milk dressing

• 60ml (1/4 cup) Ayam light coconut milk
• 1 teaspoon fresh lime juice
• 1/4 teaspoon fish sauce
• 3 Lebanese cucumbers
• 200g baby spinach leaves

Method

• Step 1 Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Combine the kecap manis, tamarind puree, ginger and garlic in a small bowl. Brush the tamarind mixture evenly over the pork fillets.
• Step 2 Spray a large non-stick frying pan with olive oil spray to grease. Place over medium-high heat. Add the pork and cook for 2-3 minutes each side or until golden.
• Step 3 Transfer pork to the lined tray. Bake in oven for 10 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest. Brush the pork with any pan juices. Thickly slice across the grain.
• Step 4 Whisk together the coconut milk, lime juice and fish sauce in a small bowl until well combined. Season with pepper.
• Step 5 Use a vegetable peeler to peel the cucumbers lengthways into ribbons. Arrange the spinach and cucumber on a serving platter. Drizzle over the dressing and serve with the pork.