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Grilled pork fillet with chilli & lime sauce


  • Pound the peppercorns, garlic, salt and sliced coriander roots with a mortar and pestle (or in a food processor) until a paste is formed. Then add the sweet soy sauce and mix well.
  • Put the pork in a large bowl and toss with the marinade until well coated. Refrigerate for up to 12 hours.
  • When ready, lightly oil a ridged grill (or BBQ) and cook the pork on one side. Then spray with a little oil and cook the other side, keeping a little pink.
  • While the pork is cooking, combine the spring onions, fish sauce, lime juice, chilli powder and chopped coriander. Taste for seasoning.
  • Slice the pork and serve with the sauce in a small bowl on the side and your favourite vegie dish on the side.


  • 8-10 green peppercorns, washed
  • 2 garlic cloves
  • ½ tspn sea salt flakes
  • 2-3 coriander roots, scraped & sliced
  • 2 tbsp Thai sweet soy sauce (or kecap manis)
  • 3-4 pork fillets, trimmed well & cut into 2 or 3 pieces
  • olive oil spray
  • 3-4 spring (green) onions, finely sliced
  • 3 tbsp Asian fish sauce
  • 5-6 tbsp fresh lime juice
  • 1 tspn roasted chilli powder
  • 3 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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