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Pork fillet jalfrezi

Tutor: Phil Vickery

Join one of Britain’s top chefs, TV’s Phil Vickery (This Morning, Ready Steady Cook) in his home kitchen as he demonstrates how to make a simple but flavour-packed Indian-inspired Pork Fillet Jalfrezi with Simple Braised Rice.

This recipe serves 4 people.

This session was originally a part of Eat Well Week 2021.


Set out your ingredients and equipment.

Video time

40 minutes

Pork Fillet Jalfrezi | Virtual Village Hall | Royal Voluntary Service

pork jalfrezi
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  • 1 medium egg  
  • 1 heaped tbsp cornflour  
  • 2 small pork fillets, no silver skin cut into 12 pieces  
  • 4 tbsp oil  
  • 400g can chopped tomatoes in juice  
  • ½ vegetable stock cube  
  • 1 tbsp tomato puree  
  • 1 tbsp ginger, very finely chopped  
  • 1 clove garlic, finely chopped  
  • Couple pinches of dried chilli flakes  
  • ½ tsp ground cumin  
  • 1 level tsp ground coriander  
  • ½ tsp ground turmeric  
  • 1 small onion, very finely sliced  
  • 1 small red pepper, sliced  
  • 1 small yellow pepper, sliced  
  • 1 small green pepper, sliced  
  • Salt & pepper  
  • Sugar  
  • 2 tbsp fresh coriander, chopped  
  • Thick yoghurt 
  • Mango chutney 

For the Simple Braised Rice: 

  • 3 tbsp olive oil  
  • 1 small onion, very finely chopped  
  • 200g long grain rice  
  • 400ml roughly boiling water (or double the volume of water to rice)  
  • 2 x chicken Oxo cubes, crushed  
  • Salt & pepper, lots  
  • 2 tbsp cold cubed salted butter 
  • Small whisk 
  • Medium sized ovenproof pan with tight fitting lid 
  • Wok or large frying pan 
  • Wooden spoons or spatulas 
  • Knives, spoons & forks 
  • Medium sized bowls 
  • 2 x chopping boards 
  • Small and medium sized knife 
  • Tongs 
  • Can opener 
  • Serving bowls medium and small 
  1. Whisk the egg white with the cornflour.  

  2. Add the pork fillet pieces and mix well.  

  3. Place the tomatoes, stock cube and tomato paste into a pan and cook over a low heat until nice and thick.  

  4. Heat the oil in a separate pan then add the pork pieces and cook for 3-4 minutes well browned on both sides to seal.  

  5. Remove from the pan and keep warm.  

  6. Add a touch more oil, than add the ginger and garlic and cook for a couple of minutes.  

  7. Then add the chilli, cumin, coriander and turmeric and lightly fry.  

  8. Add the onion, and peppers and stir fry ‘til wilted, slightly.  

  9. Add the tomato mix and pork and coat well, you may need to add a touch of water.  

  10. Season with a little sugar, salt and pepper and fresh coriander.  

  11. Cook for a further 5 minutes to cook the pork through.  
  12. The sauce should just coat the vegetable and meat well, like a dry stir fry.  

  13. Top with yoghurt, coriander and mango chutney.
  14. Serve with the braised rice. 

For the Simple Braised Rice: 

  1. Pre heat the oven to 200C gas 6.  

  2. Heat the 3 tbsp of oil and add the onion, cook for 2 minutes.  

  3. Add the rice and coat well in the oil and onions.  

  4. Add the boiling water and sprinkle in the Oxo cubes stir bring back to the boil.  

  5. Lid on in oven for 14 minutes.  

  6. Once cooked stir well and add the butter, re season and leave for 5 minutes covered. Serve. 

See more from Eat Well Week 2021

Eat Well Week 2021 at the Virtual Village Hall is the perfect place to find simple, flavoursome, healthy dishes to make at home. TV chef Phil Vickery and a top team of talented professional chefs joined us to demonstrate every step. Whether you cook along live, ready for a tasty lunch, or catch up later with a delicious dinner in mind, you’re sure to enjoy some exciting new recipes.

A person drizzling olive oil over a baking tray of Mediterranean vegetables and rosemary herb sprigs