Pork Fillets

Fresh Australian Murray Valley pork hormone-free class 1. Average size is 400g.

Buying guide: Pork fillets are a tender premium pork meat good to be fried up or sliced for various dishes. We suggest you also try PORK MEDALLION or PORK LOIN FILLET as a good steak sized alternative.


Malaysian Sesame Ginger Pork Stir Fry Recipe by Alvin Quah (Masterchef finalist) for Australian Pork's, International Pork Fest.


Ingredients:
500g Australian pork fillet, sliced thinly
2 tbsps sesame oil
2cm knob ginger, peeled and finely sliced
2 cloves garlic, peeled and crushed
4 dried red chillies, soaked, drained and chopped
1 onion, peeled and quartered
5 garlic shoots, cut into 4cm batons
Freshly ground white pepper to taste
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Asian cooking caramel
3 tbsp chicken stock
3 spring onions, cut into 4cm batons
1 tbsp unsalted cashews
Steamed rice and Asian vegetables to serve
Cooking Instructions:
Heat a wok over a high heat for 2 minutes. Add the oil and stir fry the ginger, garlic, chillies and onion for 1 minute.
Add the pork and stir fry for 2 minutes.
Stir in the garlic shoots, pepper, sauces and stock and stir fry for 2 minutes.
Sprinkle over the spring onions and cashews, toss and cook for 1 minute.
Serve with steamed rice and Asian greens.
Note: if you don't like it hot, use 2 fresh red long chillies - they are sweeter.

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Availability: In stock

$26.99/kg
  • Buy 2kg+ for $22.94/kg and save 16%
  • Buy 10kg+ for $20.24/kg and save 26%

Weighed before cutting

Product Description
Details

Fresh Australian Murray Valley pork hormone-free class 1. Average size is 400g.

Buying guide: Pork fillets are a tender premium pork meat good to be fried up or sliced for various dishes. We suggest you also try PORK MEDALLION or PORK LOIN FILLET as a good steak sized alternative.

Malaysian Sesame Ginger Pork Stir Fry Recipe by Alvin Quah (Masterchef finalist) for Australian Pork's, International Pork Fest.

Ingredients:
500g Australian pork fillet, sliced thinly
2 tbsps sesame oil
2cm knob ginger, peeled and finely sliced
2 cloves garlic, peeled and crushed
4 dried red chillies, soaked, drained and chopped
1 onion, peeled and quartered
5 garlic shoots, cut into 4cm batons
Freshly ground white pepper to taste
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Asian cooking caramel
3 tbsp chicken stock
3 spring onions, cut into 4cm batons
1 tbsp unsalted cashews
Steamed rice and Asian vegetables to serve
Cooking Instructions:
Heat a wok over a high heat for 2 minutes. Add the oil and stir fry the ginger, garlic, chillies and onion for 1 minute.
Add the pork and stir fry for 2 minutes.
Stir in the garlic shoots, pepper, sauces and stock and stir fry for 2 minutes.
Sprinkle over the spring onions and cashews, toss and cook for 1 minute.
Serve with steamed rice and Asian greens.
Note: if you don't like it hot, use 2 fresh red long chillies - they are sweeter.

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