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

10 minutes
15 minutes
4 people


  • 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


  1. Brush fillets well with a little oil.
  2. Pre heat Pan or BBQ plate 3-4 minutes on a medium heat.
  3. Cook the pork fillets 4-5 minutes on each side (3 sides) turning frequently.
  4. Combine the glaze ingredients together in a small jug.
  5. 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.
  6. Toss the slaw ingredients in a large bowl with the dressing.
  7. Place a bed of slaw in the center of each serving plate.
  8. Slice the pork fillets into diagonal thick slices and arrange over the slaw.
  9. Drizzle with a little extra glaze and serve.