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chilli pork

Recipe: Caramelised Chilli Pork with Cucumber Salad

This is a Donna Hay recipe which has been adapted by our friend Trish McPherson. Thanks Trish!


  • 650g Pasture Fed pork fillet, sliced
  • 1 tbsp grated ginger
  • 2 chilli,  finely chopped
  • 1/4 cup soy sauce
  • 2/3 cup brown sugar
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • Coriander
  • Mint
  • Cucumber
  • Bean Sprouts
  • Boiled rice to serve


  • Make salad of thinly sliced cucumbers and bean sprouts (or whatever you are using) with chopped mint and coriander.
  • Pan fry pork fillet until brown and nearly cooked then remove.
  • Add soy sauce, fish sauce, lime juice, sugar and ginger to pan and cook until is sugar dissolved and starting to caramelise.
  • Return pork to pan and reheat.
  • Serve pork and sauce over salad with boiled rice.

Trish’s tip: If you don’t have bean sprouts you can use snow peas, sugar snaps or asparagus; just lightly steam and then refresh.

Serves 6.




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