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

Ingredients

• 1 x Trunkey Creek Pork Fillet

Marinade

• 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

Dressing

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

Method:
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.