STICKY PORK FILLET
Tender, juicy, flavoursome, sticky pork fillet – this is a must try dinner!
The easy honey garlic sauce really makes the meal. It reduces down in the oven so that it’s lovely and sticky. Once the pork has rested, slice and toss in the sauce before serving over rice (with any extra sauce drizzled on top, of course).
Sliced bok choy adds a bit of pizzazz to ordinary pre-packed coleslaw. Combine with a homemade dressing and soy toasted seeds, and you have yourself a fresh and interesting side.
Pork leg or rump steaks can easily be used instead of pork fillet. If you’re not a fan of pork, then chicken tenderloins or even firm fish fillets would be great options.
With minimum effort for maximum reward, this recipe might just become a regular addition to the dinner rotation!
STICKY PORK FILLET
This simple meal is fresh, interesting and wonderfully flavoursome. The sticky pork fillet is juicy and succulent, while bok choy adds a bit of pizzazz to ordinary pre-packed coleslaw.
Ingredients
SAUCE
- 2 cloves garlic
- 1 Tbsp cornflour
- 1 Tbsp cold water
- 1 tsp chicken or vegetable stock powder
- 1/3 cup boiling water (80ml)
- 3 Tbsp soy sauce
- 2 Tsp apple cider vinegar
- 2 Tbsp brown sugar
- 2 Tbsp honey
- 2 tsp sesame oil
SEEDS AND PORK
- 2 Tbsp pumpkin seeds
- 2 Tbsp sunflower seeds
- 1/2 Tbsp soy sauce
- 550 g pork fillet/tenderloin (1lb 3oz)
- 2 tsp peanut oil
TO SERVE
- 250 g Asian slaw (8.8oz)
- 250 g Shanghai bok choy or pak choy (8.8oz)
- 2 Tbsp sweet chilli sauce
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 Tbsp peanut oil
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- 2 x 250g microwave pouches brown or white rice (2 x 8.8oz)
Instructions
Preheat oven to 180ºC (360ºF) fan bake.
MAKE SAUCE
Crush garlic. Stir cornflour and water together in a medium bowl or jug. Add garlic, stock powder, boiling water, soy sauce, vinegar, sugar, honey and sesame oil. Whisk with a fork until well combined.
COOK SEEDS AND PORK
Place a medium-large frying pan on medium heat. Toast seeds until lightly golden. Remove from heat and immediately stir in soy sauce to coat. Transfer to a board or plate, in a single layer.
Rub pork all over with oil and season with salt and pepper. Return pan to a medium-high heat. Sear pork on all sides. Reduce heat to medium. Pour sauce all over the pork and simmer for 1 minute. Transfer pork and sauce to a roasting dish and cook for 15-18 minutes, until pork is just cooked through.
PREPARE SERVING INGREDIENTS
Meanwhile, place slaw in a large bowl. Finely slice bok choy (discard the tougher ends) and add to slaw. Combine sweet chilli sauce, vinegar, peanut oil, soy sauce and sesame oil in a jar and shake to combine. Season to taste with salt and pepper. Pour over the slaw and toss until well mixed.
Microwave rice according to instructions on packet.
SERVE
Remove pork from oven, transfer to a board, cover with foil and leave to rest for 5 minutes. Add a little boiling water to sauce if it has thickened too much, until it is a thick but pourable consistency. Slice pork, toss in sauce and serve on rice with slaw on the side.
Recipe Notes
WINE MATCH: A light Pinot Noir.
GLUTEN-FREE OPTION: Make sure your cornflour is gluten-free. Use gluten-free stock powder and soy sauce. The dressing found in Asian slaw packets usually contains gluten, but the slaw itself should be fine.
INGREDIENT SWAPS / NOTES: If you can’t find pork fillet, try pork leg or rump steaks instead (reduce time in oven to 10-15 minutes). Pork could be swapped for chicken tenderloins or even firm fish fillets (reduce cooking time to 10 minutes for the fish). Packets of Asian slaw usually come with a dressing - try using this on the leftover slaw to serve with another meal.
STORING AND REHEATING: Refrigerate individual portions of rice, pork and sauce and reheat in the microwave. Add slaw and seeds just before serving. Note that the slaw is generally better fresh (it can get a bit watery over time).
