Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Chilli BBQ Pork Fillet with Slaw
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
Glaze
- ½ cup Sweet chilli sauce
- ¼ cup BBQ sauce
- 2 Tbsp Honey
Slaw
- 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
Method
- 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.
- Drizzle with a little extra glaze and serve.
