Pork fillet makes for a quick roast. I also ask the butcher for a piece of pork skin and cook it separately to make crackling to scatter over the top, but this is optional.
800 grams pork fillets
1 piece pork skin, scored (ask your butcher to do this)
sea salt and freshly ground pepper
2 tablespoons olive oil
1 onion, thinly sliced
3 capsicums, thinly sliced (I used 2 red and 1 yellow)
2 cloves garlic, crushed
1 tablespoon tomato paste
½ teaspoon smoked paprika
¼ teaspoon ground allspice
2 tablespoons white wine vinegar
1 teaspoon caster sugar
1 x 400 gram tin Borlotti beans, drained and rinsed
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 210°C.
Capsicums: Heat the oil in a large sauté pan and cook the onion, capsicums and garlic with a good pinch of salt for 10 minutes, stirring occasionally. Stir in all the remaining ingredients and cook for another 5 minutes.
Taste and add a little more sugar, salt and/or vinegar to get a good balance of tartness and sweetness. The capsicums should be tender but not falling apart. Stir in the borlotti beans and add the parsley just before serving. If made ahead, rewarm before serving.
Crackling: Rub the pork skin with a little oil and season generously with salt. Place on a baking tray and roast until crisp. If necessary, place under a hot grill for a few minutes to finish crisping.
Pork: Season the pork. Heat a little oil in a sauté pan and quickly brown the pork on all sides. Transfer to the oven and roast for 15 - 20 minutes or until only just cooked through. Set aside, loosely covered for 10 minutes.
To serve: Place the capsicums on a serving platter. Slice the pork and arrange over the top and scatter with shards of crackling if making.