Marinated Pork Scotch Fillet

Name: Marinated Pork Scotch Fillet | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 121
Price: 20.99 AUD
Availability: InStock

$20.99/kg

Our Marinated Pork Scotch Fillet is a tender, pre-marinated cut available in rich Peking or sweet Honey Soy glaze. It is part of our ready-to-cook range, designed to get dinner on the table fast without sacrificing flavour.

Simply choose your cooking method — oven, pan, or BBQ — and you have a juicy, caramelised pork fillet in minutes. It is a favourite for busy weeknights and family meals alike.

One marinated fillet is approx 250 grams.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

Click here for help with quantity and units.

Description

Take the hassle out of dinner prep with our Marinated Pork Scotch Fillet — a tender, versatile cut that comes pre-marinated and ready to cook. Available in your choice of rich Peking sauce or sweet and savoury Honey Soy, each fillet is infused with flavour before it reaches your kitchen, so you can get straight to cooking.

Pork scotch fillet is a naturally juicy cut that takes beautifully to marinades. The meat stays tender during cooking and develops a golden, caramelised exterior that locks in moisture. Because the marinating is done for you, it is simply a matter of choosing your cooking method and getting dinner on the table.

Whether you bake it in the oven, sear it in a hot pan, or throw it on the BBQ, this ready-to-cook pork fillet makes weeknight meals effortless without compromising on flavour. It is one of the most popular items in our quick-meal range for a reason.

Quick Facts

Type/Cut: Marinated pork scotch fillet (pork neck / collar)
Key features: Pre-marinated in Peking or Honey Soy, ready-to-cook, versatile cooking options
Best for: Quick weeknight dinners, oven baking, pan-searing, BBQ
Flavour/texture: Juicy and tender with a caramelised glaze; Peking is bold and savoury, Honey Soy is sweet and tangy
Prep notes: Contains soy. Cook from fresh. Ready in minutes.

Why You'll Love It

Pre-marinated and ready to cook — no prep, no waiting, just flavour
Choice of Peking or Honey Soy glaze to suit your mood or meal plan
Pork scotch fillet stays tender and juicy, even with quick, high-heat cooking
Versatile across oven, pan, and BBQ — pick whichever suits you on the night
A budget-friendly cut that delivers big on flavour with minimal effort

Cooking Tips

Oven bake until golden and caramelised, turning once for even colour
Pan-sear over medium-high heat with a little oil for a beautifully browned crust
BBQ over medium heat, turning regularly, until cooked through and glazed
Let the fillet rest for a few minutes after cooking, then slice against the grain
Use any pan juices or remaining glaze as a quick sauce over steamed rice or vegetables
Pair with stir-fried noodles or Asian greens for a complete meal in under 15 minutes

Serving Ideas

Serve Honey Soy fillet sliced over steamed jasmine rice with stir-fried greens
Pair Peking Pork with egg noodles, broccolini, and a drizzle of sesame oil
Slice and serve in a warm flatbread wrap with shredded cabbage and chilli sauce
Add Marinated Pork Scotch Fillet to your next order for a quick, flavour-packed dinner with zero prep.

Butcher's Tip: Pork scotch fillet comes from the neck and has just enough internal fat to stay moist during cooking. Do not be afraid to cook it to medium — modern Australian pork is safe and far more enjoyable when it retains a hint of blush in the centre.

Bonus Tip: For a quick glaze upgrade, reserve a spoonful of the marinade from the pack and brush it over the fillet during the last minute of cooking. It builds an extra layer of sticky, caramelised flavour that takes the dish up a notch.

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Pork Fillet

Honey Soy Marinade
Water, Sugar, Honey (20%), Caramel (150a), Thickener (1422, 415), Salt, Rice Vinegar, Soy Protein Concentrate (4%), Food Acid (330).

Peking Marinade
Sugar, Maltodextrin, Salt, vegetable powders, natural flavour, spices, soy sauce powder, natural colours (cochineal extract, Annatto, caramel), paprika, oleoresins, turmeric, vegetable gum, food acid

Nutrition Information

Servings Per Package: varies | Serving Size: 100g

	Avg Qty Per Serving	Avg Qty Per 100g
Energy	631 kJ	631 kJ
Protein	20.6 g	20.6 g
Fat, total	7.6 g	7.6 g
– Saturated	2.7 g	2.7 g
Carbohydrate	0.0 g	0.0 g
– Sugars	0.0 g	0.0 g
Sodium	49 mg	49 mg

Source: Australian Food Composition Database (FSANZ). Values are averages; actual values may vary with seasonal and breed differences.

Cooking meats glazed with Butcher prepared marinade can be tricky as you don't want the glaze/marinade to burn but also need the meat to cook thoroughly and still be tender and juicy. After doing many test cooks and preparing them for our in-store demonstrations we have an almost foolproof method.

Heat a nonstick pan to medium-high temperature. (We suggest leaving it a minute after you think it is hot enough to let the heat thoroughly distribute around the frying pan.

Now add about 1 teaspoon of the oil of your choice, swirl and let it heat up.

Add the marinated pork scotch fillet whilst also trying to lay each piece into some of the oil, then lift the pan and swirl the oil around to reach the sides of all the pork. This will give better contact and cooking on the side.

Cook for about 3 minutes, then turn, swirl again and cook for another three minutes. You will notice that the glaze has gotten quite dark in some areas on the cooked side - perfect.

Now the little trick. Add 2 tablespoons (per pork steak) of either stock or plain water and turn the steaks over. Cook for two minutes, move around in the pan a bit, then turn over for another two minutes.

At this point, most of the water will have steamed off, and a sauce from the glaze will also have developed. Now turn off the heat and remove the pork from the pan to a plate/tray and allow to rest for two minutes. It will continue to cook thru. To be extra sure, you can use a meat thermometer and check. As a general guide, pork well done is 77°C, medium 71°C and medium-rare 63 °C

We recommend going for medium rare as our pork is all certified and safe to eat, it will also be tender, tasteful and juicy.

The science behind this is that adding the stock/water at the 2/3 cooking point stops the frying process after we have developed the right amount of browning but keeps the heat going into the meat to finish the cooking process and develops a tasty sauce as a bonus.

Soy