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Sticky Pork Scotch

Sticky Pork Scotch Fillet & Raw Sweet and Sour

Pork scotch Fillet is a tender cut that you can BBQ or pan fry. You will find the marinade will caramelise quite quickly due to the honey and the sweet soy it is marinated in. Use the same marinade for chicken too. This recipe serves 4 with a little bit of extra meat to share. This recipe uses Australian cup measurements
5 from 3 votes
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Cook Time 20 minutes
Total Time 20 minutes
Course Main
Cuisine Chinese

Ingredients
  

Marinate the pork overnight for the strongest results

  • 6 Pork scotch Fillet steaks 1 1/2 thick
  • 120 gm Palm sugar you can use honey too- approx 2 heapedbut palm sugar tastes best
  • 125 ml Ketchup Manis Sweet Soy Sauce 1/2 cup
  • 80 ml fish sauce 1/3 cup
  • 2 tablespoon ginger grated
  • 1 clove garlic crushed
  • 1/2 teaspoon star anise ground
  • 20 ml lime juice 1 tablespoon, 1/2 lime

Raw sweet and sour salad

  • 40 gm honey 2 tablespoons
  • 40 ml rice wine vinegar
  • 10 ml fish sauce 2 teaspoons
  • 500 gm Pineapple slices and cored (1 small)
  • 100 gm Spanish onion peeled and sliced into thin strips
  • 2 cups Lebanese cucumbers / 2diced skin on
  • 150 gm red pepper diced, 1 cup
  • 30 gm chopped pink Japanese pickled ginger 2 tablespoons
  • 1/2 bunch coriander cleaned chopped

Instructions
 

  • Start the recipe by mixing the palm sugar, sweet soy, fish sauce, ginger, garlic, and star anise into a non metallic bowl. Add 6 pork steaks cover and marinate.
  • To make the Raw sweet and sour mix the honey, vinegar and fish sauce. Stir well to combine. Mince the pineapple to fine (chop till minced running the knife back and forward over it. Try to save the juice too). Add the pineapple and the finely sliced Spanish onion and let them sit while you chop the rest of the salad.
  • Chop the cucumber into small dice. Chop the pickled ginger into small pieces mix with the cucumber and chopped coriander. Give the salad a very good mix and use straight away.
  • You can use this salad with chicken or fish too.
  • Remove the Pork from the marinade and pat them dry. Prepare the BBQ or a grill pan. Paint the pork with a little oil.
  • I like the grill marks on my Pork so use the grill bars but you can use a plate too if you like. Start the Pork of on high. Leave on this side for 5 minutes before flipping and turning down a little. Grill on the second side for another 5 -6 minutes. The Pork will caramelise very quickly so watch it carefully. Put the pork onto a plate and cover with foil. Leave for 8 minutes.
  • Meantime reduce the marinade in a pot on the BBQ or the stove. Cook down till the liquid turns to a thick syrup. This can be painted onto the steaks or toss the steaks in a bowl with this, before you serve.
  • Make sure you cook the marinade before using it!