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Sticky Pork Scotch Fillet & Raw Sweet and Sour
5 from 12 votes

Sticky Pork Scotch Fillet & Raw Sweet and Sour

Sticky Pork Scotch Fillet marinated in a mixture of palm sugar, kecap manis, fish sauce, ginger, garlic, and star anise delivers a rich umami flavor and tender texture. It is paired with a fresh raw sweet and sour salad featuring minced pineapple, Spanish onion, cucumber, red pepper, pickled ginger, and coriander, tossed in a honey, rice wine vinegar, and fish sauce dressing. This combination balances the deep savory pork with a vibrant, tangy, and slightly sweet salad, making a distinctive dish that involves marinating the pork overnight for maximum flavor and grilling for caramelized grilling marks.

Cook Time
20 mins
Total Time
20 mins
Course: Main Course
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. You can use this salad with chicken or fish too.
  5. Remove the Pork from the marinade and pat them dry. Prepare the BBQ or a grill pan. Paint the pork with a little oil.
  6. 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.
  7. 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.
  8. Make sure you cook the marinade before using it!