Tip: This dish maybe be served warm or cold with a little extra glaze on the side.
Courtesy of Australian Pork
2 x 250g Scottsdale Pork Fillet
Oil for brushing
½ cup Sweet chilli sauce
¼ cup BBQ sauce
2 Tbsp Honey
½ Chinese Cabbage, shredded and washed
¼ Red Cabbage, shredded and washed
2 Carrots, peeled and thinly julienned
½ cup Soy and sesame dressing to serve
Brush fillets well with a little oil.
Pre heat Pan or BBQ plate 3-4 minutes on a medium heat.
Cook the pork fillets 4-5 minutes on each side (3 sides) turning frequently.
Combine the glaze ingredients together in a small jug.
When pork fillets are almost cooked pour over the glaze and coat the fillets well, turning for 1-2 minutes to caramelise the glaze. Remove the pan from the heat and allow fillets to rest 3 -4 minutes in the glaze.
Toss the slaw ingredients in a large bowl with the dressing.
Place a bed of slaw in the center of each serving plate.
Slice the pork fillets into diagonal thick slices and arrange over the slaw.