Glazed Thai Pork Fillet

Glazed Thai Pork Fillet

with Garlic Vegetables & Ginger-Kaffir Lime Rice

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Serve up a fancy dinner with a difference! Baste a tender pork fillet in an Asian-style glaze with oyster sauce for a flavoursome result, then add a combination of elegant veggies and ginger-kaffir lime rice to complete your special occasion feast.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 knob


2 leaves

kaffir lime leaves

1 packet

jasmine rice

1 packet

premium pork fillet

1 sachet

Thai seven spice blend

(May be presentSulphites)

1 clove


1 unit


1 bunch


1 bunch


1 unit

long red chilli

1 tub

oyster sauce

(ContainsGluten, MolluscsMay be presentCrustacea)

1 packet

baby corn

Not included in your delivery

olive oil

20 g



1.25 cup

water (for the rice)

1 tsp

soy sauce

(ContainsGluten, Soy)

2 tsp

brown sugar

¼ cup

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3580 kJ
Fat23 g
of which saturates10.7 g
Carbohydrate95.1 g
of which sugars14.4 g
Protein64.7 g
Sodium1750 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Finely grate the ginger. Remove the centre veins from the kaffir lime leaves, then very thinly slice. Heat a medium saucepan over a medium heat with the butter and a drizzle of olive oil. Add the ginger and cook until fragrant, 1 minute. Add the water (for the rice) and kaffir lime leaves and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, add the premium pork fillet and Thai seven spice blend to a bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add the pork and cook, turning, until browned all over, 4 minutes. Transfer to an oven tray lined with baking paper. Roast for 15-17 minutes for medium, or until cooked to your liking.

TIP: Pork can be served slightly blushing in the centre.


When the pork is roasting, finely chop the garlic (or use a garlic press). Slice the lime into wedges. Trim the broccolini. Pick the mint leaves and thinly slice. Thinly slice the long red chilli (if using). In a small bowl, combine the oyster sauce, soy sauce, brown sugar, water (for the sauce) and a good squeeze of lime juice. Set aside.


Return the frying pan to a medium heat. Pour in the oyster sauce mixture and cook until gently bubbling and thickened slightly, 2-3 minutes. Return to the bowl and set aside. When the pork is out of the oven, spoon over the oyster sauce glaze and roll the pork to coat. Cover loosely with foil and set aside to rest.


While the pork is resting, wipe out the frying pan and return to a medium-high heat. Add the broccolini and baby corn, then a dash of water and cook, tossing, until softened, 5-6 minutes. Add a drizzle of olive oil to the pan along with the garlic and cook until fragrant, 1 minute.


Thickly slice the pork fillet. Divide the ginger-kaffir lime rice between plates. Top with the garlic veggies and glazed Thai pork fillet. Spoon over any glaze remaining on the oven tray and garnish with mint and chilli. Serve with the remaining lime wedges.