Hot-sauce pork

Hot-sauce pork

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes, plus 30 minutes’ marinating time
  • 30 minutes
  • Woolworths Hartenberg Chardonnay

This recipe is a good way to use up those almost empty bottles of chilli sauce; you can mix whatever you have. I sometimes add cooked instant noodles. Use cabbage instead of Brussels sprouts if you prefer.


  • For the marinade, mix:
  • 2 T honey
  • 2 T soya sauce
  • 3 T Tabasco sauce
  • 2 T sriracha sauce
  • 1 t dried chilli flakes
  • 2 T sunflower or peanut oil
  • 700 g pork fillet
  • 2 T sunflower oil
  • 1 t ginger, crushed
  • 1 t garlic, crushed
  • 1 red chilli, chopped
  • ¼ cup teriyaki sauce
  • 300 g Brussels sprouts, blanched and chopped

Cooking Instructions

1. Toss the pork in the marinade and marinate overnight or for at least 30 minutes. Preheat the oven to 180°C.

2. Heat 1 T oil in a large ovenproof pan and fry the pork over a high heat, then roast for 15 minutes. Set aside.

3. Using the same pan, heat the remaining oil and add the remaining ingredients. Stir-fry for 4 minutes. Slice the pork and serve with the Brussels sprouts.

Find more pork recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistance: Bianca Strydom

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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