• Frewville
  • Pasadena
  • Foodland

Adelaide's finest supermarkets


  • 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) 


  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.

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