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    Default Pork fillet/backstrap

    We have a pork fillet/backstrap (like a whole eye fillet from beef but in pork) and I need some ideas of what to do with it.

    normally we roll it in proscuitto/pancetta and cook it in pan/oven - but I don't feel like that. DH said he doesn't want a strifry.

    Any other ideas?

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    headoverfeet is offline The truth will set you free, but first it will **** you off. -Gloria Steinem
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    Can you flatten it out and "stuff" it? Serve with some crispy potatoes


    Sent from my iPhone using Bub Hub app

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    Buttoneska's Avatar
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    yep im deciding b/w that or char siu pork. decisions hah!

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    Or a yummy pork salad? Maybe with rice noodles?

    How do you make char siu pork?? Yummmmm

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    Buttoneska's Avatar
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    Quote Originally Posted by Majestic Hiss View Post
    Or a yummy pork salad? Maybe with rice noodles?

    How do you make char siu pork?? Yummmmm
    to be honest i have never been taught by a proper asain chef in a restaurant (i never worked in that area) so I just kinda wing it.

    I normally make a marinade of


    EQUAL PARTS:
    -tamari (you could use soy)
    -hoi sin sauce
    -honey
    -rice wine
    -palm sugar
    (if you want it red you can also add tomato sauce)

    I also add
    -garlic
    -ginger
    -chinese 5 spice


 

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