Pork fillet with korean glaze and cucumber salad

Korean-style pork fillet

This succulent and speedy roast is great teamed with sweet and smoky flavours

By , 23 March 2016
Korean-style pork fillet
  • Ready in: 45 mins
  • Serves: 6
  • Price: £1.12 per serving

Create a delicious dinner party menu with this Korean pork recipe. Not only is our versatile Butcher’s Selection Whole Pork Fillet a great, budget-friendly way of serving up a prime cut of meat, it’s 100% British as well. Lean and tender, it can be used in quick-cook dishes such as pasta sauces and kebabs, as well as longer-cooked dishes such as casseroles. Pork fillet takes on flavours easily, so works well with marinades, too.

Nutritional Info
Each 232g serving contains
  • Energy 1010KJ 241KCAL
  • Fat med
  • Saturates med
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 435kJ/104kcal.
  • 450g Butcher’s Selection Whole Pork Fillet, trimmed
  • 6 slices streaky bacon
  • 3tbsp Chosen by you Smoky Chilli & Garlic Paste
  • 2tbsp reduced salt soy sauce
  • 2tbsp rice or white wine vinegar
  • 2tsp clear honey
  • 1 large cucumber, sliced into very thin rounds
  • 4 spring onions, trimmed and sliced
  • 1tbsp sesame oil
  • 1tbsp sesame seeds
  • Preheat the oven to 180C/ 160C Fan/Gas 4. Lay the pork on a chopping board. Stretch the bacon rashers and wrap around the pork. Put the fillet on a baking tray.

  • Mix the chilli paste, 1tbsp soy sauce, 1tbsp vinegar and the honey. Brush over the pork. Cover with foil and bake for 20 mins. Remove the foil and bake for 25 mins more.

  • Put the cucumber and spring onions in a bowl. Mix the remaining soy and vinegar with the sesame oil and seeds. Drizzle over the salad and serve with the pork.