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Scotch (Fillet) Roast

For Roasts without crackling:
  1. Preheat oven to 180°C
  2. Gently sear roast in a hot pan
  3. Place in oven and cook for 45 minutes per kg to finish
  4. Rest for 5-10 minutes and enjoy!

NOTE: We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate. If in doubt, use a meat thermometer to check the internal temperature of the pork. Medium-well done is 70°C

What size roast should you choose?

Use this as a guide to help you select your roast.

Bone-in roast Generally approx. 3.5 – 4kg Feeds about 10 – 12 people
Boneless roast Generally approx. 1.5 – 2kg Feeds about 6 – 8 people
Pork scotch fillet is one of the most succulent cuts of pork available. While it makes an excellent roast or steak, sliced finely it is fantastic when used for stir-frying as well.

Instructions based off 800g pork scotch fillet (whole or steaks)

Use additional ingredients of your choice:

  • 3 cups mixed vegetables
  • 2 teaspoons seasoning (optional)
  • 2+ tablespoons sauce/s of choice (to taste)

OR follow our basic ‘Stir-Fied Pork Scotch Fillet with Five Spice’ recipe below.

Click on each drop-down step below:

STEP 1

Use a sharp knife to slice the pork scotch fillet into fine strips. In a bowl, use a spoon or hands to coat pork with seasoning of choice.

STEP 2

Pour the oil into a large heavy-based wok set over a high heat and fry the pork for 3 minutes, until lightly-browned.

STEP 3

Add the vegetables and continue cooking for a further 5 minutes.

STEP 4

Pour in sauces of choice and lime juice (if using), then cook for 2 minutes, until glazed.

   

Steps in Motion: Basic Recipe

STIR-FRIED PORK SCOTCH FILLET WITH FIVE SPICE

Preparation time: 10 minutes
Cooking time: 10 minutes

  • 800g pork scotch fillet (whole or steaks)
  • 1 teaspoon oil
  • 2 teaspoons Chinese Five Spice
  • 3 cups mixed chopped vegetables (carrot, broccoli, corn, garlic)
  • 2 tablespoons kecap manis
  • juice of 1 lime
Most cooks don’t realise that the pork scotch fillet, unlike that of beef, comes from the neck not the torso. However the butchery works, it is succulent and is the perfect cut to slow cook.

Instructions based off 800g pork scotch fillet (whole or steaks)

Use additional ingredients of your choice:

  • 1 onion
  • 3-4 cups cooking liquid
  • ½ bunch fresh herb

OR follow our basic ‘Slow-Cooked Pork Neck Arrabiata’ recipe below.

Click on each drop-down step below:

STEP 1

Cut pork roast into steaks and season with salt and pepper. Add oil to a large heavy-based saucepan set over a moderate heat, brown the pork steaks for 3 minutes each side. Set aside.

NOTE: Searing the meat before cooking helps caramelize the surface and enhances the flavour of the finished dish.

STEP 2

Add the onion and cook briefly, then return the pork and pour in the cooking liquid. If using a slow-cooker, transfer to cooking insert.

  

STEP 3

Cook very gently with the lid ajar for 3 hours, until the pork is tender. If using a slow-cooker, cook on low heat for 6-8 hours. Mix in chopped herbs or additional toppings to finish. The pork should be soft and tender enough to pull if desired.

Steps in Motion: Basic Recipe

SLOW-COOKED PORK NECK ARRABIATA

Preparation time: 10 minutes
Cooking time: 3 hours 20 minutes

  • 800g pork neck (whole or steaks)
  • sea salt flakes and freshly-ground black pepper
  • 1 tablespoon oil
  • 1 brown onion, finely sliced
  • 2 cups tomato passata
  • 2 cups red wine
  • 1 teaspoon chilli flakes
  • ¼ cup black olives, chopped
  • ½ bunch oregano leaves, chopped
Tender prime cuts like scotch fillet are rarely used for casserole, not because they don’t work well, but because we have a love of grilled meats. That said, pork neck casserole is a knockout, and leftovers make remarkable pot pies.

Instructions based off 800g pork scotch fillet (whole or steaks)

Use additional ingredients of your choice:

  • 1 onion or leek
  • 1 tablespoon minced garlic (optional)
  • 2 cups veg
  • 500ml cooking liquid / stock

OR follow our basic ‘Pork Casserole with Leek, Pumpkin and Walnuts’ recipe below.

Click on each drop-down step below:

STEP 1

Preheat oven to 160°C. Dice the pork into 2cm cubes, season with salt and pepper, then toss with oil. Fry in a large heavy-based pan over a high heat for 5 minutes, until browned. Set aside.

NOTE: Searing the meat before cooking helps caramelize the surface and enhances the flavour of the finished dish.

STEP 2

Put the pork and leek/garlic (if using) in a lidded casserole dish, then pour in the stock to just cover. Fit the lid, then bake for 1 hour.

   

STEP 3

Add vegetables and any other additions of choice, mix in, then bake for one more hour.

   

Steps in Motion: Basic Recipe

PORK CASSEROLE WITH LEEK, PUMPKIN AND WALNUTS

Preparation time: 10 minutes
Cooking time: 2½ hours

  • 800g pork scotch fillet (whole or steaks)
  • sea salt flakes and freshly-ground black pepper
  • 1 tablespoon oil
  • 1 leek, diced
  • 1 tablespoon minced garlic
  • 500ml beef stock
  • 2 cups pumpkin, diced
  • ½ cup walnuts, chopped

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