Korean Pork Fillet

Preparation time: about one and a half hours (or longer if you have the time to marinate the meat for longer)

Preparation You'll need: A small pot for the rice A small pan for the sesame seeds An airtight container (made of glass) for marinating the meat A larger ovenproof dish
Ingredients (for 2 persons), marinade and meat Approx. 400 g pork fillet 4 Tbsp red fermented chili paste from Korea 2+1 Tbsp sesame seeds 3 Tbsp maple syrup 3 Tbsp soy sauce (I like to use light soy sauce) 1.5 Tbsp fish sauce 6-8 cloves of garlic 2 or 3 stalks of Thai basil
Ingredients (for 2 persons), sides 2-3 red pointed peppers (approx. 250 g) 2 medium red onions 1 medium yellow onion Basmati rice
Marinate the meat Firstly, toast 3 Tbsp of sesame seeds in a small pan until brown (you might need a lid here - popcorn effect). Meanwhile, cut the pork fillet into approx. 3 cm thick slices. Place these ingredients for the marinade in a sealable container: 4 Tbsp chilli paste 3 Tbsp maple syrup 3 Tbsp soy sauce 1.5 Tbsp fish sauce 6-8 cloves of garlic (chopped) Some Thai basil leaves (plucked and chopped) Finally, add about 2/3 of the toasted sesame seeds. Put the rest to one side in a small bowl. Mix everything well, then turn the pork medallions in it and put the container in the fridge with the lid on. If you continue straight away, this will allow about 50 minutes to marinate. If you want to marinate the meat for longer (I like to do about 2 hours), just start earlier and you now have a break.
Prepare the vegetables and place in the oven Preheat the oven to 200℃ top and bottom heat. Roughly dice the onions and cut the pointed peppers into bite-sized pieces. Place in an ovenproof dish with a little sesame oil and mix well. Once the oven has reached 200°C, place the dish in the oven (middle shelf) and roast for 40 minutes.
Add the meat to the vegetables As soon as the 40 minutes are up, remove the vegetables from the oven. Spread the pieces of meat and marinade on top and put the dish back in the oven for another 40 minutes. After 25 minutes, start the rice (if, like us, you are using parboiled basmati rice with 10 minutes cooking time). Place the small bowl with the remaining sesame seeds on the table for self-service.