Fresh Australian Murray Valley pork hormone-free class 1. Average size is 400g.
Buying guide: Pork fillets are a tender premium pork meat good to be fried up or sliced for various dishes. We suggest you also try PORK MEDALLION or PORK LOIN FILLET as a good steak sized alternative.
Malaysian Sesame Ginger Pork Stir Fry Recipe by Alvin Quah (Masterchef finalist) for Australian Pork's, International Pork Fest.
Ingredients: 500g Australian pork fillet, sliced thinly 2 tbsps sesame oil 2cm knob ginger, peeled and finely sliced 2 cloves garlic, peeled and crushed 4 dried red chillies, soaked, drained and chopped 1 onion, peeled and quartered 5 garlic shoots, cut into 4cm batons Freshly ground white pepper to taste 2 tbsp oyster sauce 1 tbsp dark soy sauce 1 tbsp Asian cooking caramel 3 tbsp chicken stock 3 spring onions, cut into 4cm batons 1 tbsp unsalted cashews Steamed rice and Asian vegetables to serve Cooking Instructions: Heat a wok over a high heat for 2 minutes. Add the oil and stir fry the ginger, garlic, chillies and onion for 1 minute. Add the pork and stir fry for 2 minutes. Stir in the garlic shoots, pepper, sauces and stock and stir fry for 2 minutes. Sprinkle over the spring onions and cashews, toss and cook for 1 minute. Serve with steamed rice and Asian greens. Note: if you don't like it hot, use 2 fresh red long chillies - they are sweeter.
Fresh Australian Murray Valley pork hormone-free class 1. Average size is 400g.
Buying guide: Pork fillets are a tender premium pork meat good to be fried up or sliced for various dishes. We suggest you also try PORK MEDALLION or PORK LOIN FILLET as a good steak sized alternative.
Malaysian Sesame Ginger Pork Stir Fry Recipe by Alvin Quah (Masterchef finalist) for Australian Pork's, International Pork Fest.
Ingredients: 500g Australian pork fillet, sliced thinly 2 tbsps sesame oil 2cm knob ginger, peeled and finely sliced 2 cloves garlic, peeled and crushed 4 dried red chillies, soaked, drained and chopped 1 onion, peeled and quartered 5 garlic shoots, cut into 4cm batons Freshly ground white pepper to taste 2 tbsp oyster sauce 1 tbsp dark soy sauce 1 tbsp Asian cooking caramel 3 tbsp chicken stock 3 spring onions, cut into 4cm batons 1 tbsp unsalted cashews Steamed rice and Asian vegetables to serve Cooking Instructions: Heat a wok over a high heat for 2 minutes. Add the oil and stir fry the ginger, garlic, chillies and onion for 1 minute. Add the pork and stir fry for 2 minutes. Stir in the garlic shoots, pepper, sauces and stock and stir fry for 2 minutes. Sprinkle over the spring onions and cashews, toss and cook for 1 minute. Serve with steamed rice and Asian greens. Note: if you don't like it hot, use 2 fresh red long chillies - they are sweeter.
