Google: “Pork Collar Butt (Pork Scotch) is prepared from a Bone In Shoulder Square Cut, by the removal of the rib, vertebrae and the shoulder picnic. All bones, cartilage and fat are removed. Pork Collar Butt is commonly roasted or slow cooked as a whole cut.”
For a change and also pork Scotch fillets are on sale. I decided to use pork instead of my favourite beef. I often wonder why many recipes when using pork fillets, they always go for Asian marinade. I am courageous am going to marinade my pork the same ingredients with my beef Scotch fillet. However, I still needed my crave for chili, so I am adding cayenne powder with my last 4 red mini capsicums, carrots and zucchini. Bought salad to add in for colour.
I am glad the taste of pork with usual beef marinade do taste delicious and caramelised to keep the pork moist and it’s not white nor pink but cooked perfectly. Be courageous add Western ingredients when you are roasting pork Scotch fillets. Let’s roast!!!!
4 pork Scotch fillets
1/4 c honey
1/4 c apple cider vinegar
1-2 Tbs cayenne powder
1 Tbs garlic powder
1 Tbs balsamic vinegar (OPT)
crush lightly black pepper
Vegetables and salad
2 carrots, cut to bite size
1 small zucchini, cut to bite size
4 mini red capsicum
1 packet salad
Put honey, apple cider vinegar, balsamic vinegar, cayenne, garlic, Italian seasoning in a pot and stir over low heat until smooth. Place fillets into a flat deep glass plate making sure not overcrowd. Pour marinade over the fillets and refrigerate for 1 hour, turning every 20 minutes. After 1 hour remove and set aside for about 30 minutes or until fillet comes to room temperature, this will help it cook evenly. Preheat oven at 200 degrees C.
Line a baking tray with foil, seasoning vegetables with salt and pepper then drizzle some oil over it. Put into oven roast till vegetables are tender and cooked about 15-20 minutes. Line another baking tray with depth in foil. Place a wire rack resting on baking tray and add 1 cup of water.
Remove pork from marinade, allowing excess to drip off, and place onto rack, then add salt and black pepper. Spoon the marinade into a jug for reheating in microwave to spoon over the vegtables and fillets. Bake for 20-25 minutes or until tender and well done. Remove fillets and cover it with aluminium foil for 5 minutes to rest before serving. Remove vegetables from oven.
Place salad equal portion on plate followed by fillet with each carrot and zucchini on top of steak and the remaining carrots and zucchini on each side of the fillet and mini capsicum at the bottom. Serve with a glass of red wine. Enjoy your pork fillet with a courageous marinating.
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