600g Pork Fillet, medallions
2 Baby Onions, diced
60ml Peanut Butter
240ml Chicken Stock, warm
10ml Soy Sauce
200ml Plain Greek Yoghurt
280g Fine Green Beans
Salt & Pepper
40ml Olive Oil
Remove sinew from pork fillet and slice into 0.5cm medallions.
Heat a pan with half olive oil and seal medallions. Remove from pan.
Boil kettle and pour water into a pot with 15ml salt.
Add spaghetti and cook for 8-10mins or until al dente.
Add remaining oil and fry onions until translucent in same pan as pork.
Add peanut butter, chicken stock & soy sauce and mix well.
Allow to simmer and thicken for 3-5mins.
Add yoghurt, mix well, add pork and heat.
Strain cooked pasta, place in bowl, and pour sauce and pork over.
Recipe courtesy of UCOOK.
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