Duke White Pinotage - Oriental Pork Fillet Salad, best pork fillet salad

Oriental pork fillet salad

White Pinotage

Serves 4

Chef Mariza de Jager


  • 2 whole pork fillets

  • ¼ cup apple cider vinegar

  • 2 Tbsp honey

  • 2 garlic cloves, crushed

  • 1 red chilli, deseeded and chopped

  • 10g coriander, washed and roughly chopped

  • 10g parsley, washed and roughly chopped

  • 1 cup oil

  • 100g baby salad leaves (mixed mustard, watercress and wild rocket)

  • 1 bunch salad radishes, washed and sliced

  • 1 punnet mangetout, sliced jullienne style

  • 1 punnet baby corn, halved

  • 1 punnet shimiji mushrooms, broken apart


  1. Grill pork fillets over medium heat fire or in hot pan. Cook until thoroughly cooked. Allow to rest and cool down before slicing.

  2. Add apple cider vinegar, honey, garlic, chilli, coriander and parsley and blend together adding oil in a slow drizzle to create salad dressing.

  3. Toss salad leaves and vegetables with salad dressing and arrange on platter.

  4. Arrange the sliced pork on the side or on top of the salad.

Serve with a glass of DUKE White Pinotage.