Healthy, tasty, easy peasy.
Find your nearest Family Chef stockist
Crispy Peanut Pork Belly
Crispy Peanut Pork Belly Sliders
Crispy Pork and Fennel Leg Roast
Crunchy Pork Carnitas
Orange Pork Loin Chops
Portugese Pork Burgers
Mediterranean Pork Skewers
Ginger & Shallot Pork Mince Cups With Mango Salsa
Sesame & Soy Pork Belly With Crispy Noodle Colesla
Pork Cutlet stuffed with Fig Proscuitto & Goats Ch
Pork Loin Steak with Lemon & Pistachio Crust
BBQ Pork Loin Cutlet with Pear & Rocket Salad
Ginger pork noodles
Lemon and Pork Crumbed Schnitzels
Moroccan Pork Steaks
Orange and Chilli Pork Medallions
Plum & Soy Butterfly Pork
Pork and Hokkein Noodle Stir-fry
Pork chop with Portuguese rub
Pork cutlet with apple cider relish
Pork cutlet with tomato, spinach and craisins
Pork cutlets with mild chilli harissa
Pork Shiitake Mushroom and Broccolini Stir fry
Pork stir-fry with baby bok choy
Pork with potato and leek mash
Sage & Lemon Infused Pork Cutlet
Warm Pork Fillet Salad with Honey Dressing
BBQ Pork Ribs
Pulled Pork Sliders
Roast Pork Belly
BBQ Pork Ribs, Charred Corn and Chilli Butter
Baked Sweet Potato with Braised pork mince
Roasted Pork Belly with Fresh Cherry Sauce and Wilted Kale
Thyme Pork Steaks with Grilled Peaches
Cucumber Salad with Asian Dressing
Lemongrass Pork Bahn Mi
Easy Peasy Chinesy BBQ Pork with Coconut Wrap
Garlic and sage pork chop with rocket, pear and walnut salad
Banh Mi inspired Vietnamese pork bowls
Smoky BBQ Pulled Pork Pizza
Apple Ginger Pulled Pork
Pork roast with maple
Hints & Tips
Why Family Chef Pork?
Where to Buy
1.5kg – 2kg pork scotch fillet
375g bottle of honey, soy & garlic marinade
2 cups long grain white rice
1 continental cucumber, thinly sliced/ribboned
4 medium carrots
1 bunch coriander
½ tsp salt
1 tsp sugar
2 tsp rice wine/white wine vinegar
1 tbsp toasted sesame seeds (optional)
1 large red chilli, sliced (optional)
Preheat oven to as high as it can go.
Cook rice as per packet instructions.
Remove pork from packaging and pat dry before “opening it up” with your knife. You do this by making one big cut into the centre of the fillet, opening it out, then making a few more deep incisions into the meat (both sides) so that the pork “flattens” and also creating crevices for the marinate to penetrate the meat.
Place the pork into an ovenproof casserole dish and pour the bottle of marinade onto the pork, massaging it into all the crevices. Refrigerate and marinade overnight or for a minimum of 20mins.
Cover casserole dish with foil before placing the pork into the oven and lowering the temperature to 160c straight away. Cook for a minimum 2 hours, removing the foil for the last hour of cooking. Then let it rest for a minimum of 15mins before slicing it, coating it with the pan juices and letting it sit in them.
Ribbon the carrots in the same way and place these in a separate bowl, adding the salt, sugar & vinegar and tossing till well combined. Set aside.
Dish the rice up into individual bowls. Top with the pork, cucumber, pickled carrot, a few stems of coriander, chillies, a sprinkling of sesame seeds and a final drizzle of pan juices.
*The pork can be cooked in a slow cooker if you’d prefer to prep dinner first thing in the morning.
Plum & Soy
sweet and sour
LOAD MORE RECIPES
+ Add Timer