Place your Christmas 2020 order online! Click here. Orders must be placed by 6th December 2020

Spicy Korean Pork Fillet With Cucumber Salad

Published 1st January, 2019

Cuisine: Asian / Korean   Serves: 4

Preparation: 20 Mins   Cooking: 20 Mins


  • 2 Barossa Fine Foods Pork Fillets
  • 3 Spring onions
  • 1 Clove garlic
  • 4 tbls Soy
  • 2 tbls Korean hot pepper paste*
  • 2 tbls Rice wine vinegar
  • 3 tbls Honey
  • 3 tbls Brown sugar
  • 2 tbls Sesame oil

Cucumber Salad

  • 2 Cucumbers
  • 1 Spring onion
  • ΒΌ Cup coriander, chopped
  • 1 tsp Caster sugar
  • 1 tbls Toasted sesame seeds
  • 2 tbls Rice wine vinegar
  • 1 tbls Mirin
  • 1 tsp Sesame oil
  • Pinch sea salt


  1. For the marinade, place the spring onions, garlic, soy, hot pepper paste, rice wine vinegar, honey, brown sugar & sesame oil in a food processor and blend until combined.
  2. Reserve half of the marinade to serve with the pork.
  3. To prepare the pork, with a sharp knife remove the silver skin & any fat, slice into . cm slices, cutting across the grain.
  4. Place pork in a bowl with marinade, mix until the pork is coated & place in the fridge for 30 minutes.
  5. For the cucumber salad, slice the cucumber, spring onion add the coriander & sesame seeds, place in a bowl.
  6. Combine the vinegar, mirin, sugar & salt, mix and drizzle over the cucumber, set aside.
  7. Heat an oiled grill pan over a medium heat, remove pork from marinade & cook for a few minutes each side.
  8. Serve pork with the cucumber salad, cos lettuce leaves, brown rice & extra marinade, garnish with coriander and sliced spring onions.