Healthy, tasty, easy peasy.
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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
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