AFS Logo
  • Shop
  • Specials & Catalogues
    • Specials
    • Catalogues
  • Platters & Cakes
  • Experiences
    • In-Store
    • Dining
    • Tours
  • News
  • Help
    • Help, Support & FAQ
    • Delivery & Shipping
    • Store Information
    • Licenses
    • Contact
    • Feedback

Weekly newsletter

Subscribe to be the first to view our specials, competitions, events and more!

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Customer service

  • Payment Options
  • Contact Us

in store

  • Asian Grocer
  • Blue Zone Wellbeing Kitchen
  • Breadbar & Patisserie
  • Butcher’s block
  • Cheesebar
  • Flowerbar
  • Fresh Produce
  • Health & Beauty
  • Mr Nick’s Signature Products
  • Organics
  • Salumibar & Delicatessen
  • Seafood
  • Spicebar

AFS

  • About Us
  • News
  • Careers
  • Youth inc
  • Community
  • Sustainability

Follow us

© 2025 Adelaide's Finest Supermarkets

Terms & Conditions|Privacy Policy
Posted 24 Oct 2023

Grilled 5 spice pork fillet

Ingredients

  • 600g pork fillet
  • 2 tblsp Adelaide’s Finest Sticky Pork 5 Spice Rub
  • 2 cloves garlic, chopped
  • 4cm fresh ginger, peeled and grated
  • 1 red chilli, deseeded and sliced thinly
  • ¼ bunch chopped coriander
  • 2 tblsp soy bean paste
  • 2 tblsp malt vinegar
  • 1 tbslp sesame oil
  • 2 tblsp sugar
  • 2 tblsp light soy sauce
  • 1 tblsp dark soy sauce
  • 1 tblsp oyster sauce
  • 40ml vegetable oil
  • 2 bunches Asian greens (boy choy)

Method

  1. Add pork fillets to an oven tray,  coat with 5 Spice Rub and grated ginger and refrigerate for 2 hours. If no time, cook immediately.
  2. Chop Asian greens into small pieces and rinse with cold water.
  3. Heat frypan over medium heat, add vegetable oil and seal pork fillet on all sides until brown. Cook the pork fillet in the oven at 180C for 7 mins.
  4. Remove from oven and allow to rest for 2 mins before serving.
  5. To make chilli bean vinaigrette: in the same pan, add 1 tblsp oil, garlic, chilli, coriander and fry over low heat until soft.
  6. Stir in soy bean paste, sesame oil, sugar, soy sauce and oyster sauce then add malt vinegar and the rest of the oil. Stir until mixed well.
  7. Blanch Asian greens in the boiling salt water for 1-2mins or until soft. Drain and cool.
  8. Slice the pork and serve it on top of the Asian greens. Spoon the chilli bean vinaigrette onto the pork and garnish with coriander and sliced red chilli.

Other articles

Family Favourite Seafood Budget Buster

Adelaide’s Finest Mac N Three Cheese

Chermoula-Spiced Lamb Shanks

Beautifully Sweet & Spiced Gluten Free Apple Cake Recipe