Method
Step 1
Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Step 2
Rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (1½ cups for 4; ¾ cup for 2) with a pinch of salt and boil gently for 12 minutes until cooked, but with a slight bite. Drain.
Step 3
Ginger tamarind sauce: Mix together the chopped chilli (as little or as much as you like), honey, ginger, soy sauce, sesame oil and tamarind paste.
Step 4
Pork fillet: Place a pan on medium-high heat with a drizzle of olive oil. When hot, brown the fillet for 4-5 minutes. Then place in the oven and cook for another 5-10 minutes, until cooked through. Remove, slice, and season with salt and pepper.
Step 5
Ginger tamarind sauce: Using the same pan on medium-high heat, add the sauce and cook, stirring, for 1-2 minutes, making sure that it doesn’t boil. You want the sauce to thicken only slightly (not too thick). Remove and set aside.
Step 6
Greens: Add the green beans to the same pan on medium-high heat (don’t wipe the pan, you want to cook the beans in the remainder of the sauce), season with salt and pepper and cook for 3 minutes. Then add the Swiss chard and wilt for 1 minute.
Step 7
Serve the rice topped with the greens, sliced pork and ginger tamarind sauce. Top with the sliced chillies (as much as you like).