One of our weight loss secrets has been slow cooking large fatty joints of meat on the weekend, then portioning it up into Meals to be frozen. During the week we can take a bag of perfectly cooked and seasoned meat out of the freezer, thawing and heating it to serve is under 10 minutes.
The pork Scotch fillet is a heavily marbled cut of meat from the shoulder and it’s usually cooked slow as a roast because the fat keeps the meat very moist. There is a secret trick to cook it like a steak, it requires several days worth of preparation and some equipment but the end result is totally worth it.