Hot and Sour Pork - Julie Buiso Recipe

Julie Buiso was the Chef at the Parnell Farmer’s Market Outstanding in their Fields  -  a Taste Magazine promotion which showcased the best Farmers Markets in New Zealand.

Julie cooked this recipe using the Farmgate Pork Scotch Fillet.  It is so delicious and we were very proud to have Julie demonstrate this dish using our pork.

Serves 4-6
Time to prepare 35 minutes
Time to Cook 5-10 minutes

This is essentially an easy dish to do because everything can be prepared ahead but make sure the barbecue is very hot before the pork goes on, cook the pork in batches, keep the pieces of meat separate so they don’t steam and resist the temptation to turn the pieces until they are nicely browned.

1 small red onion peeled
700 piece free range pork fillet (scotch or eye)
2 tbsp vegetable oil
1 telegraph cucumber
8 large leaves iceberg lettuce torn into bite size pieces
20 cherry tomatoes halved
150g (about 2 cups) very fresh bean sprouts, trimmed
1 cup fresh coriander leaves
1 cup small mint leaves


Finely grated zest 1 lime
90ml lime juice
1 ½ tbsp grated palm sugar or brown sugar
1 ½ tbsp fish sauce
2 hot red chillies, finely chopped

Cut onion into slivers and soak in icy cold water for 15 minutes.  Drain and pat dry.

Remove any fat from pork, slice reasonably thinly (not into slivers just nice and thin) then toss in a bowl with oil.  Cook pork on a preheated barbecue hot plate over high heat until browned and barely cooked through.  Transfer to a plate and season with a little salt.

Peel cucumber, cut in half down the length then into slices.  Arrange lettuce on a platter along with cucumber, cherry tomatoes, bean sprouts, red onion, coriander and mint leaves.

To make the dressing put all the ingredients in a bowl and stir until sugar dissolves.  Arrange pork on top of salad pour dressing over and toss gently.  Dish into bowls and serve immediately. 

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