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A recipe from Scott Dowling The Borenore Store & Central West Catering


  • 1 x Trunkey Creek Pork Fillet


  • 3 T Oyster sauce
  • 2 t Soy sauce
  • ½ t Palm or 1t white sugar
  • 2 cloves fresh garlic crushed
  • ½ cm finely chopped ginger
  • 150ml Vegetable oil
  • Salad leaf
  • Fresh coriander


  • 1 tspn Sesame oil
  • 50ml Fresh lime juice
  • 200ml Vegetable oil
  • Sambal Oelek to taste

Marinate pork at least 2 hours. Roast to medium rare and let cool. Slice to desired thickness. Place salad leaf on an entrée plate & arrange sliced pork on salad drizzle with dressing , garnish with fresh coriander leaves.