Lemon pork fillets and garlic scapes

With a lusciously fresh serving of Asian greens.
lemon pork fillet

Recipe from: 5 December 2012
Preparation time: 5 min
Cooking time: 20 min


  • 300
    pork fillet
  • Juice of two lemons
  • 1
    soya sauce
  • black pepper for seasoning
  • Salt – if you need extra seasoning
  • oil for frying
  • 4 - 6
    garlic scapes (keep some whole and have some cut in halves)
  • 2
  • fresh juice from 1/2 lemon
  • 50
    white wine
  • Salt and pepper for seasoning
  • Asian greens - like bok choy
  • Lemon infused olive oil to drizzle over your dish when cooked
Servings: Change Serving


For the pork, add the oil to the pan until heated and sear the fillets.

Add some seasoning – pepper and lemon juice and soya sauce. Fry the pork fillets on medium high heat till done.

For the scapes: Add butter to a medium hot pan. Braise the garlic scapes in the butter and wine until soft, about 10 minutes.

Add the lemon juice and some salt and pepper for seasoning

For the other greens, heat a wok until it is very hot – add the oil and then the greens.

Flash fry the greens for a few minutes and add the soya sauce, lemon juice and pepper. Taste for seasoning.

To serve, add the greens to the plate. Slice pork and serve atop the greens.

Drizzle the juices from the pan over the pork and some lemon infused olive oil over the whole dish.

Garnish with garlic scapes.

Reprinted with permission of Life is a Zoo Biscuit. To see more recipes, click here.


Read more on: recipe  |  stirfry  |  sear  |  pork  |  asian


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2015-11-26 10:35

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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