Dukkah Pork with a White Bean and Tomato Salad

From issue #5.
Photography by Photography by Becky Nunes.
Dukkah Pork with a White Bean and Tomato Salad

Serves: 4 - 6


800 grams pork fillets
2 tablespoons olive oil
sea salt and freshly ground pepper
50 grams dukkah

400 grams cooked white beans or chickpeas
1 cup black olives, pitted
8 vine-ripened tomatoes, quartered

1 tablespoon black mustard seeds
4 spring onions, finely sliced
3 cloves garlic, thinly sliced
2 tablespoons julienned ginger
¾ teaspoon turmeric
1 teaspoon cumin seeds
¼ cup peanut oil
2 tablespoons grated palm sugar
2 tablespoons fish sauce
¼ cup lime juice
¼ cup coriander leaves


Pre-heat the oven to 200ºC. Trim the pork of any sinew, brush with the oil, season and roll in the dukkah.

Heat an oven-proof sauté pan with a little oil and brown the pork on all sides. Place the pan in the oven and roast for 10-12 minutes or until just cooked. Remove and rest, loosely covered, for 5 minutes.

Salad: Place the beans, olives and tomatoes in a large bowl.

Dressing: Combine the mustard seeds, spring onions, garlic, ginger, turmeric and cumin seeds in a small bowl. Heat the oil in a medium saucepan until very hot. Tip in the mustard seed mixture and cook for 2-3 minutes, stirring constantly. Remove from the heat and add the palm sugar, fish sauce and lime juice. Tip the dressing over the vegetables and combine. Allow to sit for an hour for the flavours to infuse.

To serve: Fold through the coriander and spoon the salad onto serving plates. Slice the pork and place alongside the salad. Serves 4-6

Dukkah: A Middle Eastern mix of coarsely ground sesame seeds, nuts, salt and spices such as coriander and cumin. Available at good food stores