Sticky Pork Scotch Fillet & Raw Sweet and Sour
User Reviews
5
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Cook Time
20 mins
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Total Time
20 mins
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Course
Main Course
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Cuisine
Chinese
Sticky Pork Scotch Fillet & Raw Sweet and Sour
Description
Sticky Pork Scotch Fillet & Raw Sweet and Sour combines marinated pork steak with a crisp, bright salad. The pork is marinated overnight in a blend of palm sugar, sweet soy sauce (kecap manis), fish sauce, grated ginger, crushed garlic, ground star anise, and lime juice. This marinade imparts a deep savory-sweet umami profile, complemented by a tender texture after grilling. The pork is grilled to develop charred edges and smoky grill marks, enhancing its flavor.
The accompanying raw sweet and sour salad includes minced pineapple to capture sweetness and juice, thinly sliced Spanish onion for bite, diced Lebanese cucumber and red pepper for crunch and freshness, chopped pickled ginger for a tart tang, and coriander for herbal notes. The salad is dressed in a honey, rice wine vinegar, and fish sauce dressing that balances sweet, acidic, and salty elements, matching the richness of the pork.
This dish is ideal for a main meal where savory richness is offset by the refreshing salad, offering contrasting textures and layered flavors. The salad also works well as a side with chicken or fish. Marinating the pork overnight is recommended to maximize flavor absorption. Cooking on a hot grill or grill pan gives the pork its signature char marks and seals in juices. Serve promptly after cooking to enjoy the pork at its juiciest.
Ingredients
Marinate the pork overnight for the strongest results
- 6 pork scotch fillet steak 1 1/2 thick
- 120 gm palm sugar you can use honey too- approx 2 heapedbut palm sugar tastes best
- 125 ml kecap 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 cucumber 2, diced, skin on
- 150 gm red pepper diced, 1 cup
- 30 gm pickled ginger 2 tablespoons, pink, Japanese, chopped
- 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!
User Reviews
Overall Rating
5
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