Roasted Pork Scotch Fillet with Caramelised Perth Hills Honey, Black Lime, and Smashed Cucumbers

• 1.5 kg Linley Valley Pork Scotch Fillet

Pork Glaze

• 200g local Perth Honey
• ½ Black lime, blended in coffee grinder or blender until fine
• 50g ginger sliced into small strips
• 1 bulbs garlic- crushed
• 2 Coriander stem/root- finely chopped
• 20gm Fish sauce
• ½ lime juiced
• 70 ml grapeseed oil

Smashed Cucumber Salad

• 2 Lebanese cucumbers
• 2 spring onions- sliced thin
• 50ml sushi seasoning
• 20 g ginger- grated fine
• ½ cup Fresh coriander leaf- roughly chopped

1. Cut pork into 7 cm steaks, brush the pork with oil and salt and seal in a pan or over a BBQ.
2. Bring honey to boil and cook till lightly caramelised, add glaze ingredients, mix and leave to cool
3. Brush with dressing and roast for 15-20 minutes and until glazed and golden.
4. Remove and rest for 5 minutes.
5. Place cucumbers on a board and smash with a meat hammer or rolling pin until broken up into rustic pieces, add a pinch of salt and let sit for 10 minutes.
6. Drain all the liquid of the cucumbers and add remaining ingredients. Combine and toss all ingredients of the cucumber salad.
7. Slice the pork into thick pieces and place on a plate.
8. Drizzle dressing over pork and onto the plate.
9. Place cucumber salad gently on the side of the pork.
10. Serve with steamed brown rice for a healthier dinner option.