Pork Scotch Fillet

The scotch is the eye of the neck, boneless and well marbled, and the pork cut that is hardest to get wrong. The marbling keeps it juicy through a cook that would dry out a leaner cut, as steaks or as a roast. It is the pork for a cook who wants some forgiveness, and a kilo feeds four. This is Australian pork.

As steaks, a hot pan, grill or barbecue, three to four minutes a side. As a roast, about an hour in a moderate oven, fat side up. Pork is done at 63°C in the centre after a three-minute rest; a faint pink is right. Rest a roast ten minutes before it is carved, and carve it thick. Want it marinated? Pick one of our shop-made marinades when you add it to your order.

Keeping: three to four days in the coldest part of the fridge. Freeze it the day you buy it if you will not get to it; frozen, it is good for up to six months.

Gluten free.