Pork fillet is both lean and delicious. Find loads of pork fillet recipes here, for everything from a quick midweek supper to a succulent slow cooker dish.
Orange juice, lemon and plenty of spices give this pork fillet a tonne of flavour. The best part about this dish is that it is made in slow cooker. Start it in the morning, and it will be ready for supper when you get home!
A delicious and easy marinade for pork. Serve with stir-fried vegetables and rice.
Lean pork fillet is cooked in the slow cooker with cola and barbecue sauce to make pulled pork that is perfect for sandwiches.
Like it or not, the chow mein you taste from the food stalls in Shanghai are very hard to replicate at home. Probably because they are fried twice! The good news is, my homemade chow mein tastes amazing!
This popular dish originates from Sichuan. The pork is crispy on the outside and succulent on the inside. The sauce has the perfect balance of sweet and sour. Serve with rice, if desired.
This is a versatile recipe that you can alter to your taste. Sometimes I use cabbage and plum sauce and it works really well too. The filling is normally served in Chinese pancakes, but I prefer it in tortilla wraps.
This is the most authentic sweet and sour pork recipe you'll ever find. Best part is that there are no hard-to-find ingredients. Better than a takeaway!
A spicy Goan vindaloo curry made using pork fillet, loads of garlic, dried chilli peppers, ginger, cloves, turmeric and a whole array of other spices. You can find Kashmiri chillies online or in Asian supermarkets - they add lots of colour without too much heat.
Char siu literally means fork roast. 'Char' being fork and 'siu' being roast - named after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal but you can roast it in the oven with a tray of water underneath to create steam and keep the pork moist.
A hoisin and soy marinade adds rich colour and an Oriental flavour to roasted pork. Try serving with ribbons of carrots, courgettes and spring onions stir-fried in chicken stock with a little oyster sauce, tossed with egg thread noodles.