Grilled pork fillet, wombok, satay sauce and crispy fried egg

1. Preheat your oven to 150C fan-forced or 170C conventional.

2. For the satay sauce, spread the peanuts on a baking tray and roast for 15-20 minutes or until golden. Set aside to cool before rubbing off the skins.

3. Grind the chillies, garlic, galangal, lemongrass, palm sugar and salt in a mortar (or whizz in a food processor) to a smooth paste. Add the peanuts and continue to grind. Slowly add the oil and 200 millilitres of water until you have a sauce-like mix. Add the lime juice, kecap manis and fish sauce and mix through (this makes about 2.5 cups and should keep in the fridge for up to seven days, but bring it back to room temperature and check and adjust the seasoning before serving with the beer nuts to garnish).

4. Cut the cabbage into wedges.

5. Finely julienne the lime leaves.

6. Preheat a griddle pan until very hot. Season and lightly oil the pork.

7. In a medium pot, heat six centimetres of oil to 180C. Crack one egg into a cup, keeping the yolk intact, then carefully pour it into the oil. Repeat, frying both eggs for about two minutes. Remove the eggs, drain them on paper towel and repeat for the remaining four eggs.

8. While the eggs cook, grill the pork on three sides (the fillet will have a rounded, roughly triangular shape) in the hot griddle pan for about three minutes each side - the size of the fillet and the heat of the pan will naturally influence the cooking time; I'm looking for medium, but cook to your preference. Remove from the pan, brush with kecap manis and rest for five minutes before slicing thinly.

9. Serve a wedge of wombok with an egg, sliced pork, shredded lime leaves, satay sauce and coriander leaves.

Drink Icy cold pilsner