Fried Rice served with Barbecue Pork Fillet
These barbecue pork fillets work fantastically with fried rice. This can be a meal all by itself or served as part of a bigger spread of dishes.
I first received a variation of this recipe during some cooking classes that I did many years ago in Canberra. I’m still cooking many of the recipes I learned in this class with slight variations and my thanks go out to Nancy and her fabulous Asian flavours.
Barbecue Pork Fillets
By Published: June 2, 2013
- Yield: 4+ Servings
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 1 hr 35 mins
An asian style pork fillet recipe that has some wonderful flavours.
Ingredients
- 1 kg pork fillet
- 1 tsp five spice powder
- 1 tsp salt
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp sambal oelek
- 2 cloves garlic finely chopped
- 1 tbsp ginger shredded
- 2 tbsp oil
- 1 tbsp kecap manis
- 1 tsp corn flour
- 2 spring onions optional - finely chopped for garnish
Instructions
- Rub the pork with the five spice powder and salt.
- Mix the remaining ingredients to form a marinade and marinate the pork in the fridge for 1 hour.
- Heat a BBQ grill to medium heat. Grill the pork fillet for about 20 minutes, brushing regularly with the marinade. The pork should be medium when done.
- Heat the remaining marinade and thicken with the cornflour mixed with a teaspoon of water.
- To serve, slice the pork in thin slices and pour over the sauce. Garnish with chopped spring onion if you desire.