he mixture.
Slice the pork fillet into 1 inch slices. Flatten
oroughly by hand.
Refrigerate for at least 1 hour.
Combine all the ingredients in a bowl, add pork fillet and marinade several hours or over night in the fridge.
Pre-Heat oven to 180 degrees Celsius, remove pork from marinade, reserving marinade, place pork in an oven proof dish, roast for 35-40 Min's or until cooked as desired, basting occasionally with marinade whilst cooking.
Remove pork and cover to keep warm.
In a sauce pan pour remaining marinade along with pork juices and bring to the boil, Simmer a few minutes.
Serve pork sliced over rice with sauce.
For the dressing, pound garlic, chili
Place the pork fillet into a shallow dish.
tir to combine.
For the pork: Slice the tenderloin into 1-inch
Horizontally slice each pork fillet into 3 pieces and flatten
n the end of the fillet and using the end of
im any fat from the pork fillet.
In a bowl mix
ry the meat in batches for 2 mins on each side
place all the ingredients for the pork balls except the egg white
For the pork patties, combine pork, onion, ginger, cilantro, honey, five
For the pork chops: Preheat oven to 400
For the stroganoff sauce:
Heat
Mix all ingredients except for the pork.
Add the pork to marinate 2 hours at room temperature (or longer in the refrigerator); turning meat occasionally.
If using pork cubes, place on water soaked skewers.
Grill until done, about 5 minutes per side.
Serve with rice or herbed new potatoes.
Place the pork tenderloin in a slow cooker; pour
b>for the sauce.
Place the pork fillet in the marinade and leave for
large shallow dish. Add pork, turning to coat in the
mall bowl.
Brush the pork fillet with char siu sauce. Heat
ff any gristle from the pork fillets, cut them in half