Serves: 4 

Ingredients 

• 1 pork fillet, trimmed

• Salt and Pepper

• 1 Tbsp Hoisin sauce

• 2 Tbsp sesame oil 

• 1 Lebanese cucumber  

• ½ cup kimchi

• 2 heads baby cos, leaves separated, washed

• ½ bunch coriander, picked

• ½ bunch mint, picked

• Micro herbs to serve, optional

• 2 limes, quartered, to serve
• ½ cup Hoisin sauce to serve

•  

  2 Tbsp sesame seeds to serve 
  

Method 

1. Marinate the pork fillet in the hoi sin, 1 tbsp sesame oil and season with a little salt and pepper. Leave for at least 30 minutes or overnight in the fridge. 

2. Preheat a frying pan or grill pan over a medium-high heat and add remaining sesame oil cook the pork fillet turning often to cook evenly and coloured, about 6 minutes. Adjust the heat as needed during cooking. Let rest on a plate.
   
   

3. Cut the cucumber in quarters lengthways and remove the seeds then slice each piece into strips on an angle. Place the arrange the leaves, herbs, cucumber and kimchi and micro herbs onto a platter with the hoi sin sauce and sesame seeds in little dishes. Slice the pork and make up lettuce cups with a little of all the ingredients as desired.