Pork and snow pea stir fry

Ingredients:

400g lean __pork - like tenderloin or shoulder
1/4 c Chinese rice wine (shao xing wine)
4 rashers of streaky bacon - thinly sliced 
2 Tbsp plain oil - like rice bran, sunflower or canola oil
1 Tbsp garlic - finely chopped
1 Tbsp ginger - finely chopped or grated
1 onion - cut into small wedges
150g snow peas - topped, tailed and de-stringed
3 Tbsp oyster sauce
1 Tbsp soya sauce
2 tsp sesame oil
1 tsp white pepper

Directions:

1. Cut the __pork into bite sized cubes and put it in a bowl with the Chinese rice wine. Mix and allow to marinate for at least 20 minutes
2. Fry the sliced bacon in a dry pan until light brown and crispy. Set aside
3. In a wok or deep frying pan, heat the oil over a high heat
4. Add the ginger and garlic and before the garlic starts to brown, add the pork pieces, reserving the liquid.
5. Continuously stir-fry for 5 minutes and add the onion and snow peas, oyster sauce, soya sauce, sesame oil and white pepper. Add the marinating liquid from the pork and cook for another minute to allow the juices to thicken a little.

Serve with white rice or toss through cooked egg noodles.

Recipe supplied by Andrea Wong of So D'Lish.

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100% NZ pork & bacon burgers

Ingredients

• 1kg 100% NZ __pork mince
• 1x small onion, grated
• 1 tsp salt
• 6-12 rashers 100% NZ bacon
• 6 burger buns, toasted
• Tomato relish or sauce
• 6x large tomato slices
• 2 cups Coleslaw*
• Creamy Mustard mayonnaise

Method

1.      Combine the pork, onion and salt in a bowl mixing with your hands.
2.      Form into 6 patties; flatten the patties and making a small well in the middle of each.
3.      Heat the barbecue or spray a frying pan with a little oil, over a high heat, add the patties and cook, turning once to desired doneness, about 5 minute the first side and 3 once flipped but this will depend on the thickness of you patty. Do not press the patty down when cooking, this squeezes out juices.
4.      Let the patties rest for 5 minutes while you cook the bacon in the frying pan.
5.      Place the warmed burger bottoms on a plate and top with tomato sauce or relish, pork patties, one or two rashers of bacon, tomato slices, coleslaw and creamy mustard mayo mayonnaise.

* Add grated apple tossed in lemon juice to store bought coleslaw, for a fresh twist.

Creamy mustard mayo

Ingredients

• ¼ cup mayonnaise
• ¼ cup creme fraiche
• 1 tbsp mustard (mild or hot to taste)

Method

Combine all ingredients and chill.

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Nick Honeyman's Larb Gai, Thai Lettuce

Ingredients

• 2 shallots
• 150ml chicken stock
• 500g 100% NZ __pork mince
• 70ml fish sauce
• 10g ginger
• 1 tbsp palm sugar
• 2 tbsp lime juice
• 1 cup Vietnamese mint
• 1 cup Thai basil
• ½ cup coriander
• ¼ cucumber, thinly sliced
• 2 tbsp peanuts
• 1 red chilli, deseeded

To serve
• Iceberg lettuce leaves
• Lime wedges

Method

Preparing
1. Finely chop ginger, shallots and chilli.
2. Heat chicken stock in large pan and when boiling, add mince, ginger and fish sauce.

Boiling
1. Reduce to simmer and cook mince for approximately 5 minutes or until completely cooked.
2. Add the shallots, chilli and sugar and cook for another 3 minutes.
3. Add ¾ of the Vietnamese mint, Thai basil and coriander, reserving the rest for garnish.
4. Wilt herbs and add lime juice last. Stock should be completely absorbed.

Plating up
1. Arrange the lettuce on a plate and spoon mixture into leaves.
2. Garnish with the rest of the herbs, peanuts, cucumber and lime wedges.

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Pork & Apple Stir-Fry

Ingredients

• 750g 100% NZ Trim Pork - cut for stir-fry*
• 2 tbsp Japanese cooking rice wine
• 1 tbsp white vinegar
• 1 tsp coriander seed - roughly smashed under the flat edge of a knife
• 1 tsp ground black pepper
• 3 tbsp wholemeal flour
• 1x medium onion - cut in half and then into fine strips
• 1x red capsicum - cut length wise and then into fine 30mm strips
• 2x apple Granny Smith or similar - cored & thinly sliced - leave skin on for extra colour and flavour
• 1x garlic clove - smashed flat under knife blade
• 2 tbsp canola oil

*Schnitzel and fillet are ideal __pork cuts for stir-frying

Method

Step 1

• Make the sauce mix by combining the cooking wine, vinegar and ground coriander in a small container.
• Mix the black pepper and wholemeal flour in a clean plastic bag.
• Add the __pork and shake the bag so the meat is evenly coated.

Step 2

• Heat 1 tbsp canola oil in a hot electric fry pan.
• Add the coated meat, stirring constantly, until it is crisp and browned - about 3 minutes.
• Transfer to a bowl with a slotted spoon.

Step 3

• Add 1 tbsp canola oil to a hot wok. Add the onions and stir-fry for 2 minutes.
• Add the sliced capsicum, apple slices and garlic.
• Stir-fry for a further 2 minutes, then add the sauce mix. Return the pork to the mixture, stir until well mixed and heated through.
• Serve over rice or udon noodles.

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Nick Honeyman's Polish Meatball Stew

Ingredients

Meatballs

• 400g 100% NZ __pork mince
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 sprigs thyme
• ½ cup chopped parsley
• 1 tbsp malt vinegar
• 1 egg
• 1 cup bread crumbs
• ¼ tsp nutmeg
• Salt and pepper to taste

Sauce

• 1 onion, sliced
• 4 cloves garlic
• 5 baby turnips
• 5 baby carrots
• 100g mushrooms
• 100g flour
• 100g butter
• 1l beef stock
• ½ cup sour cream

Method

1. Mix ingredients in a large bowl until well combined.
2. Using a tablespoon, divide and roll the mixture into balls.

Making the sauce
1. Heat the stock in a pot.
2. Melt butter in a separate, large pot.
3. Add flour slowly, stirring continuously.
4. Cook out mixture for 2 minutes stirring regularly.
5. Add hot stock slowly, stirring continuously until thick and combined.
6. Cook out for a further 15 minutes on low heat, stirring to avoid bottom sticking.
7. Chop garlic, turnips, onion and carrots and sauté in a hot pan with oil and add to stock mixture.
8. Cut the mushrooms in half and fry in butter until golden and add to sauce.

Cooking
1. In a hot pan, brown off meatballs. Handle gently as not to break apart.
2. Place in deep casserole dish. Pour sauce over meatballs to cover. Cover casserole dish and place in preheated oven at 180°C for 20 minutes.
3. Remove casserole from oven and carefully stir in sour cream.
4. Season to taste with salt and pepper.

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Ham with Peanut & Pineapple Crust

Ingredients 

• Half a 100% NZ ham cooked on the bone
• 1 cup chopped roasted peanuts
• 1 cup crushed pineapple
• 2 tbsp kecap manis (sweet soy sauce)
• 2 tbsp sweet chilli sauce

Method

Decide on how you want to serve the ham and how you want to cook it, then prepare your Nutty Crust and plaster it on the ham surface. Roast extra of the nutty coating alongside the ham and serve a spoonful with each slice.

This nutty crust is for a half a ham on the bone - or boned ham pieces - double the recipe if using a whole ham, or to have extra roasted nutty crust alongside.

Mix together peanuts, pineapple, Kecap manis and sweet chilli sauce and spread over the ham.

Step 1

• Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat.

Step 2

• If studding with cloves, cut this layer into a criss-cross pattern and secure whole cloves in each criss-cross corner.

Step 3

• Place the ham on a rack in a lined roasting pan (use baking paper or foil) and press on the nutty coating.
  To crust and serve cold - bake in oven at 180°C for 35 - 40 minutes, cool, cover and store in refrigerator until served.
  To crust and serve hot - bake in oven at 160°C, allowing 20 minutes per kg.
  To cook on the lidded BBQ - preheat BBQ to 200°C, place ham tray in centre of BBQ, cover with lid, allow BBQ to return to temperature (15 minutes), turn gas to low and cook for 1¾ hours or until hot through to bone.

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Mikey Newlands’ Crispy Pork Rump

Ingredients

• 1x 900g 100% NZ __pork rump, trimmed and skin scored lengthways
• 100g sea salt
• 100g Chinese black bean paste
• 100g baby radishes
• 100g baby turnips
• 100ml grapeseed oil
• 10ml sesame oil
• 1x spring onion
• 100g pineapple
• 50g sugar
• 50g rice wine vinegar
• 50g golden rum
• 100g light __pork jus
• Onion weed flowers
• Radish flowers

Method

Step 1

• Place the salt in a large baking tray. Lay the pork down on the salt, skin side down and with a butter knife smear the black bean paste over the exposed flesh, refrigerate overnight.
• Gently wipe off any excess salt or liquid from the skin. Slice the pork width ways into four even portions.
• Place a piece of baking paper in a heavy based sauté pan and season lightly with sea salt, place the pork in, skin side down and cook very gently until the fat begins to render out.
• Place in a 180°C oven for 10 - 12 minutes or until the pork has an internal temperature of 55C and the skin in golden brown and crispy.

Step 2

• Bring a pot of salted water to the boil and cook the turnips for 4 minutes, remove from the water and peel whilst still hot, marinate in grapeseed and sesame oil, repeat with the radishes but this time do not peel.
• Lightly brush the spring onion with oil, salt and pepper and grill in a griddle pan until cherred, slice finely.
• Combine radishes, turnips and spring onion with a little oil from the turnips and heat gently through.

Step 3

• Finely dice the pineapple, caramelise the sugar in a pan and deglaze with the rice wine vinegar, reduce to a syrup and deglaze again with the rum, pour over the pineapple to marinade, to serve add the pineapple to the jus and warm through.
• To garnish, pick the flowers and finely chop any onion weed stem you have, fold the stem through the radish mix.
• To serve take a hot round plate and spoon the radish mix onto the centre, place the pork rump on top and sauce with the pineapple jus, garnish with the flowers.

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Crackling pork belly with crimson grape and plum sauce

Preparation Time 25 minutes

Cooking Time 2 hours 15 minutes

Serves 4-6

Ingredients:

1.5 - 1.8kg __pork belly, rind on

Oil

Sea salt

Sauce

1 cup plum sauce

2 tablespoons balsamic vinegar glaze

1/4 cup caster sugar

1/4 cup pomegranate juice

3/4 cup crimson grapes, halved

To serve

Steamed potatoes

Steamed asparagus spears

Steamed baby brussel sprouts

Steamed baby peas

Cooking Instructions:

1. Pre-heat oven to 220°C.
2. Using a Stanley knife or scalpel, finely score the pork belly rind.  Pat the surface of the rind dry with paper towel and rub with oil and flakes of sea salt.  Allow to sit for 20 minutes.
3. Place the pork belly into a shallow baking dish.
4. Roast the pork belly in the pre-heated oven at 220°C for 30 minutes.  This will begin the crackling process.  Reduce the oven temperature to 160°C and continue to roast for a further 1 ½ hours.  Remove the belly from the oven and allow to rest for 15 minutes.
5. To prepare the sauce, combine all ingredients in a small saucepan and stir over a medium heat.  Simmer until liquid has reduced by half and is glossy.
6. Cut the pork belly into serving sized portions.  Serve hot with steamed vegetables and crimson grape and plum sauce.

Notes: sauce may be prepared well ahead of time and kept in an air tight jar in the refrigerator for up to 3 months.

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Ham with Cashew, Lime & Honey Crust

Ingredients 

• Half a 100% NZ ham cooked on the bone
• 125g broken honey roasted cashew nuts (smash with a rolling pin)
• 2 tbsp Dijon mustard
• 2 tbsp brown sugar
• Grated zest and juice of 1 lime
• 1/4 cup marmalade
• 1x egg yolk

Method

Decide on how you want to serve the ham and how you want to cook it, then prepare your Nutty Crust and plaster it on the ham surface. Roast extra of the nutty coating alongside the ham and serve a spoonful with each slice.

This nutty crust is for a half a ham on the bone - or boned ham pieces - double the recipe if using a whole ham, or to have extra roasted nutty crust alongside.

Mix together cashew nuts, dijon mustard, brown sugar, lime zest and juice and marmalade. Whisk egg yolk and stir into mix; press the cashewnut mix onto the ham.

Step 1

• Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat.

Step 2

• If studding with cloves, cut this layer into a criss-cross pattern and secure whole cloves in each criss-cross corner.

Step 3

• Place the ham on a rack in a lined roasting pan (use baking paper or foil) and press on the nutty coating.
  To crust and serve cold - bake in oven at 180°C for 35 - 40 minutes, cool, cover and store in refrigerator until served.
  To crust and serve hot - bake in oven at 160°C, allowing 20 minutes per kg.
  To cook on the lidded BBQ - preheat BBQ to 200°C, place ham tray in centre of BBQ, cover with lid, allow BBQ to return to temperature (15 minutes), turn gas to low and cook for 1¾ hours or until hot through to bone.

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Ham Muffin Puffs

Ingredients 

• 1 cup cooked 100% NZ ham, diced
• 1 cup self-raising flour
• 1 cup grated cheese
• Salt and pepper to taste
• 1 tbsp chopped fresh herbs (optional)
• 1 egg
• 1 cup milk

Method

Step 1

• Pre-heat conventional oven to 200°C and grease muffin tray.
• In a large bowl mix together the ham, flour, cheese, salt and pepper and herbs.

Step 2

• Make a well in the middle and add the egg and milk.
• Stir egg and milk together and then stir in other ingredients, only until flour dampened.

Step 3

• Place in muffin trays and bake for 10 minutes until well risen and golden brown.
• These can be served as a lunch dish with a crisp green salad and fruit chutney or simply butter and serve hot.

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Ham Mash

Ingredients 

• 1kg starchy potatoes, peeled and chopped
• 3x cooking apples, peeled and diced
• 300g 100% NZ cooked on the bone ham
• 1 tbsp canola oil
• 25g butter
• 1/4 cup milk
• 1/4 tsp each ground cinnamon and cloves
• Salt and freshly ground pepper, to taste
• 1 tbsp freshly chopped herbs

Method

Step 1

• Place the potatoes in a saucepan, cover with cold water then top with the apples.
• Cut 2 slices of the ham and place on top of the apple.
• Bring to the boil and simmer gently for 20 minutes.

Step 2

• Cut remaining ham into small cubes and stir fry in heated oil until browned.
• Remove ham slices and mash the potatoes and apples together.
• Heat the butter, milk and spices and stir into the mash.

Step 3

• Chop the ham slices and stir into the mash with the browned ham cubes.
• Season and stir in herbs.

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Ham and 3 Tomato Salad

Ingredients 

• 500g 100% NZ cooked on the bone ham
• 6x medium sized tomatoes
• 6x sun dried tomatoes
• 12x cherry tomatoes
• 1/2 cup prepared vinaigrette/French dressing
• Salt & freshly ground black pepper
• 2 tbsp chopped fresh parsley

Method

Step 1

• Slice the ham into 2cm cubes and place in large bowl.
• Slice the fresh tomatoes into slices.
• Cut the dried tomatoes into small pieces.
• Halve the cherry tomatoes.

Step 2

• Place all tomatoes in bowl with dressing, seasoning and parsley and mix well.

Step 3

• Serve with a crisp green salad.
• Try crumbling some feta cheese into the salad for a tasty addition.

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Ham and Mustard Risotto

Ingredients 

• 1 tbsp olive oil
• 1 medium onion or 2 shallots, peeled and finely chopped
• 1 cup diced cooked ham
• Zest and juice of 1 medium lemon
• 1 tbsp wholegrain mustard
• 1 cup risotto (arborio) rice
• 3 cups vegetable stock
• 1/2 cup white wine (or water)
• 1 tbsp freshly chopped herbs
• 25g shaved parmesan

Method

Step 1

• Heat the oil in a lidded heavy-based pan and add the onion, ham, lemon zest and mustard and stir until onion browned slightly.
• Add the rice and stir fry for 2 minutes, then stir in the lemon juice, stock and wine.

Step 2

• Bring to the boil, reduce heat and simmer with lid on for 15 minutes stirring every 5 minutes.
• Stand with lid on for 10 minutes before stirring in the herbs and serving, topped with shaved parmesan.

Step 3

• Serve with blanched or BBQ asparagus or a green salad.

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Simon Gault's Pork Shoulder Roast with Crackling

Ingredients

• 1kg 100% NZ __pork shoulder, rolled
• 3x medium potatoes (peeled and cut into 6)
• 2x onions (peeled and halved)
• 2x orange kumara (peeled and cut into 2cm cubes)
• ¼ pumpkin (skin on and cut into 2 cm thick slices)
• 3 tsp salt
• 2 tbsp plain flour
• Carrots, peas, silverbeet or any other vegetables you like, prepared as you wish.

Method

Step 1

Preparing the pork

• Place your shoulder of __pork skin side up onto a roasting tray large enough to accommodate your roasted vegetables.
• With a small sharp knife make scores through the skin into the fat (but not into the meat), about a centimetre apart.
• Rub salt into the skin and the scores and season the underside of the shoulder with salt and pepper.
• Place your shoulder of pork into a preheated oven at 210°C for 35 minutes.

Step 2

Cooking the vegetables

• Remove the pork from the oven and baste using the fat from the bottom of the pan. Add the vegetables and return the tray to the oven for a further 35 minutes.
• Remove the meat and vegetables to a serving dish and allow to rest while you make your gravy.

Making the gravy

• Remove the fat and dissolve the crusty remains in the roasting pan by adding some water and heating the pan on the hob.
• Mix your flour with cold water, stirring to produce a smooth mixture - the consistency of cream. Add the mixture to the hot pan juices, stirring as it thickens to prevent lumps.
• Season with salt and pepper, strain if you want to remove any bits from the roasting pan, then set aside.

Step 3

Plating up

• Slice the meat and place onto a platter with the roasted vegetables.
• Pour the gravy over the meat and serve.

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Pork Mince Balls

Ingredients

500g 100% NZ Pork mince 1/2 tsp crushed garlic 2 tsp freshly chopped parsley 1 tbsp freshly chopped coriander Zest of 1 lemon 1 tbsp Lea & Perrins Reduced Sodium Worcestershire Sauce

Method

Step 1

Preparing the mince balls

• Combine Pork mince, parsley, garlic, coriander, lemon zest and Worcestershire sauce together in a large bowl.
• Shape and roll into small individual balls (35 balls = 1 tsp of mince mix each).

Step 2

Cooking the mince balls

• Spray a little oil on the surface of a hot electric fry pan.
• Add the balls and cook for about 6 - 8 minutes.
• Turn often to cook the balls through quickly and evenly.

Step 3

Plating up

• Serve skewered with your favourite preheated tomato sauce; or over spaghetti.

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Chilli Con Carne

Ingredients

• 500g 100% NZ Pork mince
• 1x medium onion, peeled and sliced
• 1 tbsp chilli powder
• 1 tbsp crushed garlic
• 2 tbsp tomato paste
• 1 x 400g can cooked kidney or mixed beans

Method

1. Mix the mince, onion, chilli and garlic together.
2. Stir fry in wok or heavy-based pan until mince browned.
3. Stir in the tomato paste and beans and simmer for 5 - 10 minutes

Serving suggestion

1. Serve with corn chips.
2. For your little ones replace the chilli beans with baked beans and reduce the chilli powder.

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Christmas Ham

Ingredients 

Decoration Ideas:
Traditional - cloves, glace cherries and pineapple cubes or rings
Citrus - thin slices of orange or lemon
Ginger - chopped preserved ginger or pickled ginger

Glaze Ideas:
There are many suitable prepared sauces and mustards available that are ideal for using as glazes such as sweet mustard, apricot and cranberry or try one of the following:

Traditional
1 cup brown sugar
1/2 cup pineapple juice
1 tsp dry mustard

Sweet and Sour
1/2 cup sweet chili sauce
1 cup drained crushed pineapple

Celtic
1 cup chunky marmalade
2 tbsp whisky or port

Canadian
1 cup maple syrup
1/4 cup French mustard

Method

To Glaze A Ham

Step 1

• Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. With a sharp knife cut this layer into a crisscross pattern. Spread over your preferred glaze and place on a rack in a large roasting pan. Secure cloves, (or cherries or whatever), at the corner of each crisscross - see below for decoration ideas.

Step 2

• To glaze and serve cold - bake at 180°C for 35 - 40 minutes, brushing occasionally with the glaze. Cool, cover and store in refrigerator until served.
• To cook and serve hot - cook at 160°C, allowing 20 minutes per kg, brushing occasionally with the glaze.

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Simon Gault's Pork Burger with a Smoked Chipotle Slaw

Ingredients

Smoked Chipotle Slaw

• 100g finely sliced cabbage
• 3 tbsp mayonnaise
• 1 tsp smoked chipotle tabasco

Burger

• 800g 100% NZ __pork mince
• 1x egg
• 1 tbsp Dijon mustard
• 2x minced garlic cloves
• 1x small bunch of basil, thinly sliced
• Salt and pepper

To Serve

• 4x burger buns
• 4x large onion rings
• 2x tomatoes, thickly sliced
• Fries

Method

Step 1

Making the burger patties

• In a bowl, mix together the __pork mince, egg, mustard, garlic, basil, salt and pepper.
• Test a small piece of the mixture for flavour and seasoning by frying in a fry pan. Adjust seasoning if required.
• Using your hands, form patties to a size of approximately 200g.
• Heat oil in a fry pan until it starts to shimmer, place the patties into the pan and cook for 5 minutes on each side, or until an internal temperature of 64°C is reached.

Step 2

Making the slaw

• In a separate mixing bowl, add sliced cabbage, mayonnaise and smoked chipotle.
• Mix well and season to taste, set aside.

Step 3

Plating up

• Under a hot grill, lightly toast the burger buns.
• To assemble, place the fried onion ring on the bottom half of the bun and spoon some slaw inside the onion ring.
• Place the pattie on top of the onion, then the tomato, then another spoon of slaw. Place on the top of the burger bun.
• To hold the burger together, use a bamboo skewer with a basil leaf and a cherry tomato spiked on to it, then spear it down into the burger.
• Serve with fries, cooked as directed.

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Simon Gault's Pork Fillet with a Panzanella Salad

Ingredients

• 6x 100% NZ __pork fillets

Panzanella

• 200g sour dough
• 1x garlic clove, crushed
• 1x sprig of fresh thyme
• 25g capers
• 50g green olives
• 50g semi dried tomatoes
• 6x anchovy fillets
• 80g sheep feta
• 10g fresh Italian parsley
• 50ml extra virgin olive oil

Salsa Verde

• 25g fresh Italian parsley
• 20g fresh basil
• 20g fresh tarragon
• 10g capers
• 150ml extra virgin olive oil
• Salt and pepper

Method

Step 1

Making the panzanella and salsa verde

• Roughly chop bread and slowly fry with olive oil, garlic and sprig of thyme until golden brown. Drain off excess oil by placing on kitchen paper.
• Dry and blanch capers in deep fryer until crispy, place on kitchen paper.
• Remove stone from olives and cut in half, slice anchovy fillets into three.
• In a mixing bowl combine breadcrumbs, capers, olives, tomatoes, anchovy, parsley, feta and oil in a bowl, season and set aside.

• To make the verde, blanch and refresh all the herbs and remove excess water.
• Place in a bowl with the capers and oil, blitz with a hand blender until smooth, season with salt and pepper and set aside.

Step 2

Cooking the __pork fillet

• To prepare the fillet, use a sharp knife tilting up (so as not to touch the meat) to remove the silver skin, starting from the tail end and working towards the butt end.
• Season the pork with salt and pepper.
• Heat a fry pan, add the oil and heat until it reaches a shimmer.
• Place the pork into the pan and seal the fillet on all sides.
• Place on to an oven tray and cook at 185°C for 10 minutes, or until an internal temperature of 64°C is reached
• Remove from the oven and rest for 5 minutes

Step 3

Plating up

• To serve, smear a tablespoon of the salsa verde, place the panzanella, then slice the fillet and fan onto the plate.

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Simon Gault's Pork Fillet wrapped in Prosciutto

Ingredients

• 1x 100% NZ __pork fillet
• 12x semi-dried tomatoes
• 2 tbsp Italian rub
• 6x slices of prosciutto
• 100ml virgin olive oil

Method

Step 1

Preparing the __pork fillet

• Using a sharp knife, trim the fillet to remove the silver skin from the tail end of the fillet to the butt end.
• Cut the fillet length ways to open it then fill with the semi dried tomatoes.
• Lay 6 slices of prosciutto over lapping each other to form a sheet, onto a chopping board.
• Place the fillet onto the prosciutto and rub the Italian rub into the fillet. Roll the fillet in the prosciutto.

Step 2

Cooking the pork fillet

• Seal the pork in a hot pan with the olive oil, then place on a tray and cook in the oven at 185 degrees Celsius for 10 minutes, or until an internal temperature of 64 degrees is reached.
• Remove from the oven and rest for 5 minutes.

Step 3

Plating up

• Once rested, slice the fillet into as many pieces as required and place onto a serving plate.
• Garnish with a semi dried tomato and a drizzle of olive oil.

Note: Pork fillet makes an elegant dish for a dinner party but also can be roasted or grilled whole for a quick dinner, when sliced crosswise, achieving medallions which may be sautéed.

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Roast Seasoned 100% New Zealand Pork Fillet

Ingredients 

• 1 small bunch spinach, blanched, drained and chopped
• 1/4 cup pinenuts
• 1 cup fresh breadcrumbs
• 1 egg, beaten
• 2x 100% New Zealand __pork fillets
• Streaky bacon (optional)

Method

Step 1

• Mix the spinach, pinenuts, breadcrumbs and egg together.

Step 2

• Push a steel through the __pork fillet and pipe the seasoning through.

Step 3

• Preheat the oven to 170°C.
• Place the pork in a baking dish and cook for 35 - 40 minutes until the pork is cooked. The juices will run clear when the pork is gently pierced with a knife.
• Wrap the pork fillet in streaky bacon before roasting (optional).

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Roasted Pork Loin

Ingredients

• 2.25kg boneless 100% NZ __pork loin, skin on
• 1x large clove garlic - crushed
• 1/3 cup fresh oregano leaves
• 2x carrots - diced
• 2x red onions - diced
• 2x sticks celery - diced
• 2 tbsp olive oil
• Salt and black pepper

Method

Step 1

• Preheat oven to 200°C.
• Trim off excess fat from underside of pork, leaving skin intact.
• Use a sharp knife to score __pork rind.
• Rub liberally with olive oil and sprinkle with salt, coating surface thickly.

Step 2

• Sprinkle vegetables and fresh herbs around roasting tray, sit oiled and salted pork on the vegetables and fresh herbs.
• Roast in oven for 20 minutes, reduce temperature to 180℃ and cook 1 hour 20 minutes until pork is cooked to your liking.
• Increase the oven temperature to 210℃ and cook for a further 10 - 15 minutes.
• Pork skin should be nicely crackled, remove from oven and set pork aside in a warm place to rest for a further 15 minutes.

Step 3

• Slice pork through the crackling and arrange on serving platter, served with freshly blanched snow peas for colour.
• Use the pan juices as a base for the gravy and serve with warm apple sauce.

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100% NZ pork tacos

Ingredients

• Tbsp olive oil
• 1x onion, peeled and diced
• 2x cloves garlic, peeled and finely chopped
• 500g 100% NZ __pork mince
• 1 tsp minced chilli
• 1 tsp ground cumin
• 1 tsp paprika
• 2 tbsp tomato paste
• 1x 400g can kidney beans in brine, drained
• ½ cup water
• 12 small soft flour or corn tortillas, or 12 taco shells
• Shredded lettuce, sliced avocado, red capsicum and sour cream to serve

Method

1.      Heat the oil in frying pan and stir fry the onion and garlic for 5 minutes.
2.      Add the pork mince, chilli and cumin and stir fry until the mince changes colour and is cooked through.
3.      Stir in the tomato paste, beans and water and simmer gently for 10 minutes.

Serving suggestion

Spoon into warmed soft tortillas or taco shells and add lettuce, avocado, red capsicum and tomato salsa to taste. 

Tomato salsa

Ingredients

• 4 tomatoes
• 1 small red onion, finely chopped
• 2-3 red chillies, deseeded and finely chopped, optional
• Half a cup coriander leaves, chopped
• 3 tbsp lime juice
• Half a tsp salt
• 1 tbsp olive oil

Method

Cut the tomatoes into quarters and remove the seeds. Chop the flesh finely and place in a bowl with the onion, chilli, coriander, lime juice and salt then stir in the olive oil.

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Roast Pork Rolled Loin

Ingredients 

• 1kg boned and rolled loin of pork, well scored
• 2 tbsp canola oil
• 2 tbsp sea salt
• 1x roast thermometer
• Sprig of rosemary or sage leaves
• 2 apples, cored and sliced into 8 each or 1 cup apple sauce
• 1 loaf thickly sliced potato bread

Method

Step 1

• Prepare the BBQ by putting the hotplate in the middle, firing up the outside burners, leaving the ones in the middle off.
• Score the 100% NZ __pork roast rind with a sharp knife - diagonal parallel lines 1cm apart.
• Brush with oil and salt.
• Insert thermometer in thickest part of roast.

Step 2

• Once the BBQ reaches 160 -170°C, place the __pork roast on top of the rosemary or sage leaves, skin layer up, in middle of the BBQ and close lid.
• Wait until the meat thermometer reads 71°C for 'medium done' and 76°C for 'well done' pork. As a general guide pork takes an hour per kilogram to roast at 160°C.
• Half an hour before roast is ready, place apple slices around the pork.

Step 3

• Remove the roast and rest in a warm place for 10 minutes before carving. This allows the meat to firm, the juices to settle and makes carving easier. Carve roast across the grain with a sharp knife to ensure maximum tenderness.
• Serve with bbq'ed apples or apple sauce between two slices of bread.

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Roast Pork

Method

To Roast Pork:

• Preheat the oven to 160°C or 170°C.
• Weigh the __pork roast and calculate the cooking time using the chart below. If a meat thermometer is available, insert it into the thickest part of the meat.
• Place the __pork roast, with the layer of fat uppermost, on a rack in a roasting pan. The rack keeps the roast out of the drippings, allows the fat to drain away as it melts, and gives a better heat circulation around the meat.
• Cook the pork roast the required length of time, until the juices run clear when the meat is pierced with a thin knife.
• If using a meat thermometer, use 71°C for 'medium done' pork and 76°C for 'well done' pork.
• Remove the roast from the oven and rest in a warm place for 10 to 15 minutes. This allows the pork to firm up and the juices to settle and it makes it easier to carve.

For Crisp Crackling:

• Brush the well-scored rind with oil and sprinkle lightly with salt.
• Roast the pork. When cooked, remove from the oven and remove the rind. Leave the pork to rest.
• Place the rind under a preheated grill and grill until the crackling puffs and crisps.

 

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Pork in Sweet Soy Sauce

Ingredients

• 2 tbsp olive oil
• 5x cloves of shallot, peeled and sliced
• 5x cloves of garlic, peeled and sliced
• 500g 100% NZ Trim Pork shoulder, diced into cubes or pieces
• 8cm fresh ginger, peeled then sliced lengthwise
• 1/4 cup reduced salt sweet soy sauce
• 2 tbsp reduced salt soy sauce
• 1 tsp whole black peppercorns, crushed
• 2 cups reduced salt chicken stock or water
• 2 chillies, finely chopped
• 3 stalks lemon grass, smashed and tied in knots
• 3 bay leaves

Method

Step 1

• Heat oil to medium-hot in wok or heavy-based deep fry pan.
• Add shallots and garlic and stir-fry until lightly coloured.
• Add __pork and ginger and cook over high heat until the __pork is browned. Stir so the meat doesn't burn.
• Add soy sauces and pepper and stir-fry 1 minute.

Step 2

• Pour over stock or water and all remaining ingredients.
• Simmer one hour, stirring occasionally until juices have thickened and mix is shiny and darker.

Step 3

• Serve with steamed white rice and blanched beans.

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100% NZ pork stir fry

Ingredients

• 150g rice noodles
• 1 tsp sesame oil
• 600g 100% NZ stir fry pork
• 2 tbsp Thai red curry paste
• 1 tbsp peanut oil
• 1x red onion, sliced into thin wedges
• 1x red chilli, finely chopped
• 1x stalk lemongrass, very finely chopped (tough outer layers discarded)
• 1 tbsp finely chopped ginger
• 2x garlic cloves, finely chopped
• 1x red and 1x yellow capsicum, sliced
• 150g snow peas
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm or brown sugar
• ½ cup Thai basil leaves or substitute Italian basil
• ½ cup coriander

Method

1. Cook the rice noodles according to packet instructions then drain, refresh with cold water and toss with sesame oil and set aside.
2. In a bowl combine the __pork and curry paste and set aside.
3. Heat the oil in a wok and stir fry the onion, chilli, lemongrass, ginger and garlic for one minute. Add the pork and stir fry for two minutes. Add the capsicum and snow peas and stir fry for a further 2 minutes.
4. Add the rice noodles and then the fish sauce, lime juice and sugar, stir to combine and heat through. Remove from the heat and stir through the herbs.

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100% NZ pork & bacon burgers

Ingredients

• 1kg 100% NZ __pork mince
• 1x small onion, grated
• 1 tsp salt
• 6-12 rashers 100% NZ bacon
• 6 burger buns, toasted
• Tomato relish or sauce
• 6x large tomato slices
• 2 cups Coleslaw*
• Creamy Mustard mayonnaise

Method

1.      Combine the pork, onion and salt in a bowl mixing with your hands.
2.      Form into 6 patties; flatten the patties and making a small well in the middle of each.
3.      Heat the barbecue or spray a frying pan with a little oil, over a high heat, add the patties and cook, turning once to desired doneness, about 5 minute the first side and 3 once flipped but this will depend on the thickness of you patty. Do not press the patty down when cooking, this squeezes out juices.
4.      Let the patties rest for 5 minutes while you cook the bacon in the frying pan.
5.      Place the warmed burger bottoms on a plate and top with tomato sauce or relish, pork patties, one or two rashers of bacon, tomato slices, coleslaw and creamy mustard mayo mayonnaise.

* Add grated apple tossed in lemon juice to store bought coleslaw, for a fresh twist.

Creamy mustard mayo

Ingredients

• ¼ cup mayonnaise
• ¼ cup creme fraiche
• 1 tbsp mustard (mild or hot to taste)

Method

Combine all ingredients and chill.

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Pork & Ginger Stir-Fry

Ingredients

• 1 tbsp sesame oil
• 1/4 cup cashew nuts
• 300g 100% NZ __pork stir-fry*
• 1 tbsp grated fresh ginger
• 1x red pepper, deseeded and cut into strips
• 2 cups stir-fry vegetables e.g. courgettes,
  red onions
• 2 tbsp reduced salt soy sauce

This recipe is from Pip Duncan
*Schnitzel and fillet are ideal __pork cuts for stir-frying

Method

Step 1

• Heat the oil in a wok or fry pan.
• Add the cashew nuts, pork and ginger and stir-fry until pork is brown.

Step 2

• Add the red pepper and vegetables.
• Lightly stir-fry until just cooked and still crispy.

Step 3

• Add the reduced salt soy sauce, stir to heat through and serve with noodles.

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Pork & Apple Stir-Fry

Ingredients

• 750g 100% NZ Trim Pork - cut for stir-fry*
• 2 tbsp Japanese cooking rice wine
• 1 tbsp white vinegar
• 1 tsp coriander seed - roughly smashed under the flat edge of a knife
• 1 tsp ground black pepper
• 3 tbsp wholemeal flour
• 1x medium onion - cut in half and then into fine strips
• 1x red capsicum - cut length wise and then into fine 30mm strips
• 2x apple Granny Smith or similar - cored & thinly sliced - leave skin on for extra colour and flavour
• 1x garlic clove - smashed flat under knife blade
• 2 tbsp canola oil

*Schnitzel and fillet are ideal __pork cuts for stir-frying

Method

Step 1

• Make the sauce mix by combining the cooking wine, vinegar and ground coriander in a small container.
• Mix the black pepper and wholemeal flour in a clean plastic bag.
• Add the __pork and shake the bag so the meat is evenly coated.

Step 2

• Heat 1 tbsp canola oil in a hot electric fry pan.
• Add the coated meat, stirring constantly, until it is crisp and browned - about 3 minutes.
• Transfer to a bowl with a slotted spoon.

Step 3

• Add 1 tbsp canola oil to a hot wok. Add the onions and stir-fry for 2 minutes.
• Add the sliced capsicum, apple slices and garlic.
• Stir-fry for a further 2 minutes, then add the sauce mix. Return the pork to the mixture, stir until well mixed and heated through.
• Serve over rice or udon noodles.

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Nick Honeyman's Polish Meatball Stew

Ingredients

Meatballs

• 400g 100% NZ __pork mince
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 sprigs thyme
• ½ cup chopped parsley
• 1 tbsp malt vinegar
• 1 egg
• 1 cup bread crumbs
• ¼ tsp nutmeg
• Salt and pepper to taste

Sauce

• 1 onion, sliced
• 4 cloves garlic
• 5 baby turnips
• 5 baby carrots
• 100g mushrooms
• 100g flour
• 100g butter
• 1l beef stock
• ½ cup sour cream

Method

1. Mix ingredients in a large bowl until well combined.
2. Using a tablespoon, divide and roll the mixture into balls.

Making the sauce
1. Heat the stock in a pot.
2. Melt butter in a separate, large pot.
3. Add flour slowly, stirring continuously.
4. Cook out mixture for 2 minutes stirring regularly.
5. Add hot stock slowly, stirring continuously until thick and combined.
6. Cook out for a further 15 minutes on low heat, stirring to avoid bottom sticking.
7. Chop garlic, turnips, onion and carrots and sauté in a hot pan with oil and add to stock mixture.
8. Cut the mushrooms in half and fry in butter until golden and add to sauce.

Cooking
1. In a hot pan, brown off meatballs. Handle gently as not to break apart.
2. Place in deep casserole dish. Pour sauce over meatballs to cover. Cover casserole dish and place in preheated oven at 180°C for 20 minutes.
3. Remove casserole from oven and carefully stir in sour cream.
4. Season to taste with salt and pepper.

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Nick Honeyman's Bolognese

Ingredients

• ½ onion, finely diced
• 1x stick celery, finely diced
• 150g - 200g 100% NZ __pork mince
• 2 cloves garlic, finely chopped
• 2 sprigs thyme, finely chopped
• ½ sprig rosemary, finely chopped
• 1x bay leaf
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• ⅓ tbsp brown sugar
• ½ tsp butter
• 1 tbsp tomato paste
• ½ cup red wine
• 1x tin chopped, peeled tomatoes
• 100g prosciutto
• ½ cup shredded basil leaves
• 2 tbsp shaved parmesan cheese (for garnish)

Method

Step 1

• Sauté onions, celery and prosciutto in butter for 10 minutes.
• Add garlic, thyme, rosemary and bay leaf.
• Sauté for a further 2 minutes.
• Add tomato paste and cook out for 2 minutes.
• Add red wine to pan and scrape to loosen the caramelised good stuff off the bottom of it.

Step 2

• Add tomatoes, Worcestershire sauce, brown sugar, beef stock and bring to simmer.
• In a separate pan brown mince on high heat. When cooked add to tomato base.
• Cook out for 15 - 20 minutes, stirring frequently and season to taste with salt and pepper.

Step 3

• 2 minutes before serving, finish with shredded basil.
• Serve over cooked pasta of your choice and garnish with shaved parmesan cheese (optional).

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Nick Honeyman's Dumplings

Ingredients

• ½ tsp salt
• ½ tsp sugar
• 200g 100% NZ __pork mince
• 125g tiger prawns
• 1x spring onion
• 1 tbsp ginger
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tsp sesame oil
• 4 tsp tapioca flour
• 20 dumpling wrappers
• 2 tbsp chopped Chinese chives
• 4 cloves garlic

Method

Step 1

Preparing the filling

• Very finely chop spring onions, garlic and ginger.
• Peel tiger prawns and carefully slice down back to remove intestines.
• Finely mince prawns with a knife.
• Mix together all ingredients except wraps in a large bowl. If it's too wet add a little more tapioca flour.

Step 2

Assembling the dumplings

• Lie out the wrappers and place a teaspoon of filling in the centre of each.
• Using a pastry brush, brush the edge of each wrapper with a little water to help glue together.
• Fold bottom edge to top edge and press together firmly along edges ensuring there is no air trapped inside and a good seal is formed.

Step 3

Cooking the dumplings

• Lightly salt and oil a pot of water and bring to boil.
• Boil dumplings for 4 minutes.
• Serve with soy sauce or char sui.

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Nick Honeyman's Sausage Rolls

Ingredients

• Sausage filling mix
• 1kg 100% NZ __pork mince
• 100g 100% NZ __pork back fat minced (optional)
• 6g cumin
• 3g five spice
• 10g salt
• 15g mirin (Japanese rice wine)
• 20g ABC/sweet soy sauce (Kecap Manis)
• 2 eggs
• 40g panko breadcrumbs
• ½ an onion, diced
• 3 cloves garlic, chopped

Topping finish

• 4 egg yolks
• 20g black sesame seeds
• 2 large sheets puff pastry

Method

Preparing the mix
1. Pre-heat oven to 200°C.
2. In a pan sauté the onion and garlic until golden brown.
3. Combine with all other sausage roll mix ingredients and combine very well.

Preparing the pastry
1. Half the 2 sheets of puff pastry and line a layer of the mix at one end approx 4cm x 4cm in diameter.
2. Roll the pasty until there is a 3cm overlap of pastry.
3. Cut and remove excess pastry. The overlapped side of the sausage roll will be the base.

Cooking
1. Place onto an oven tray lined with greaseproof paper.
2. Brush with egg yolk mixture and sprinkle on sesame seeds.
3. Repeat process with remaining pastry and mix.
4. Cut desired length of sausage rolls before baking.
5. Bake for 20 minutes at 200°C.
6. Serve immediately.

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Mikey Newlands’ Teriyaki Pork Tongue

Ingredients 

• 4x 100% NZ __pork tongue, corned
• 100ml shoyu shiro (white soy sauce)
• 100ml 'gen' mirin (top quality)
• 100ml sake
• 100ml chicken stock
• 5g bonito flakes
• 1x 5cm piece of konbu seaweed, soaked in warm water for 30 mins
• 1x spring onion finely sliced
• 5g white sesame seeds toasted
• 5g black sesame seeds toasted
• Togarashi (Japanese seven chilli)

Method

Step 1

• Bring the chicken stock to the boil, add the konbu and bonito flakes and set aside for 20 minutes to infuse - strain.
• Place the chicken stock into a pot and add the soy, sake and mirin and bring to just below the simmer.
• Add the tongues and cook gently at the simmer for 2 hours or until tender, you will know when it is cooked because you will easily be able to peel it with your fingers.

Step 2

• Peel the outside membrane away, trim any scrappy bits towards the bottom of the tongue.
• Return the tongues to the stock and allow to cool.
• Once cool remove the tongues from the liquor and slice in half.
• Bring a char grill or sauté pan to a high heat.

Step 3

• Grill the tongue on both sides until nicely caramelised, baste frequently with the remaining cooking liquor to develop a deep sticky glaze that is mahogany in colour.
• Garnish with black and white sesame and the Japanese seven spice.
• Serve immediately.

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Spare Ribs & Sauces

Ingredients 

Spare Ribs:
1.5kg spareribs
3/4 cup sauce

Chilli Plum Sauce (makes about 3/4 cup)
1/2 cup plum sauce
1/4 cup olive oil
1 - 2 tsp minced chilli
1 - 2 cloves garlic, crushed
1 - 2 tsp minced ginger

Mix all the ingredients together.

Apricot and Ginger Sauce (makes about 3/4 cup)
1/2 cup apricot jam
1 - 2 tbsp soy sauce
2 tbsp lemon juice
1 - 2 tsp minced ginger

Mix all the ingredients together.

Maple and Garlic Sauce (makes about 3/4 cup)
1/2 cup maple syrup
1/4 cup tomato sauce
1 - 2 cloves garlic, crushed

Mix all the ingredients together.

Moroccan Magic Sauce (makes about 3/4 cup)
1/2 cup liquid honey
2 tbsp tomato sauce
2 tbsp dukkah

Heat the honey and add the tomato sauce and dukkah.

Method

Step 1

• Spareribs can be cut into individual ribs or cooked in racks of 4 ribs. For mini-ribs, cut the spareribs in half horizontally, then cut into individual ribs.

Step 2

• Preheat the oven to 180°C.
• Place the __pork spareribs in a baking dish and glaze them with your chosen sauce.

Step 3

• Bake for approximately 1 hour, turning and brushing with the sauce mixture during cooking.

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Ham Pate and Rocket

Ingredients 

• 250g cooked ham
• 250g sour cream
• 1/4 cup brandy
• Crusty bread
• Rocket leaves

Method

Step 1

• 1.Place the ham, sour cream and brandy in a food processor and process until combined.

Step 2

• 2.Place in a container, cover and store in the refrigerator until required.

Step 3

• 3.Serve with crusty bread and rocket.
• Any green leaves can be served but rocket tastes best with this ham pate.

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Ham Rice

Ingredients 

• Leftover 100% NZ ham bone
• 3x bay leaves
• 2x gloves garlic, peeled and finely chopped
• 1x medium onion, peeled and diced
• 4x whole cloves
• 4x peppercorns
• 1 cup red rice

Method

Step 1

• Place the ham bone, bay leaves, garlic, onion, cloves and peppercorns in a large saucepan, cover with water and a lid.
• Bring to the boil and simmer gently for 30 minutes.

Step 2

• Add the rice, replace lid and simmer for a further 30 minutes.
• Remove the bone and drain the rice, reserving any broth.

Step 3

• Remove any ham from the bone, chop and stir into the rice.
• 1.Serve with the broth alongside.

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Ham Mash

Ingredients 

• 1kg starchy potatoes, peeled and chopped
• 3x cooking apples, peeled and diced
• 300g 100% NZ cooked on the bone ham
• 1 tbsp canola oil
• 25g butter
• 1/4 cup milk
• 1/4 tsp each ground cinnamon and cloves
• Salt and freshly ground pepper, to taste
• 1 tbsp freshly chopped herbs

Method

Step 1

• Place the potatoes in a saucepan, cover with cold water then top with the apples.
• Cut 2 slices of the ham and place on top of the apple.
• Bring to the boil and simmer gently for 20 minutes.

Step 2

• Cut remaining ham into small cubes and stir fry in heated oil until browned.
• Remove ham slices and mash the potatoes and apples together.
• Heat the butter, milk and spices and stir into the mash.

Step 3

• Chop the ham slices and stir into the mash with the browned ham cubes.
• Season and stir in herbs.

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Ham and Mustard Risotto

Ingredients 

• 1 tbsp olive oil
• 1 medium onion or 2 shallots, peeled and finely chopped
• 1 cup diced cooked ham
• Zest and juice of 1 medium lemon
• 1 tbsp wholegrain mustard
• 1 cup risotto (arborio) rice
• 3 cups vegetable stock
• 1/2 cup white wine (or water)
• 1 tbsp freshly chopped herbs
• 25g shaved parmesan

Method

Step 1

• Heat the oil in a lidded heavy-based pan and add the onion, ham, lemon zest and mustard and stir until onion browned slightly.
• Add the rice and stir fry for 2 minutes, then stir in the lemon juice, stock and wine.

Step 2

• Bring to the boil, reduce heat and simmer with lid on for 15 minutes stirring every 5 minutes.
• Stand with lid on for 10 minutes before stirring in the herbs and serving, topped with shaved parmesan.

Step 3

• Serve with blanched or BBQ asparagus or a green salad.

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Simon Gault's Rosemary Roasted Pork Loin in Hazelnut Sauce

Ingredients

Seasoning and Meat

• 3x sprigs of rosemary, very finely chopped
• 2x medium cloves of garlic - minced
• 2 tbsp extra virgin olive oil
• 1x boneless 100% NZ __pork loin (scotch) - 1kg approx
• Salt and freshly ground pepper

Hazelnut Sauce

• ½ cup white wine
• 1 cup chicken or vegetable stock
• 2 tbsp butter
• ½ cup hazelnuts - toasted and roughly chopped

Method

Step 1

Roasting the __pork loin

• Preheat the oven to 200°C.
• Add the minced garlic, rosemary and olive oil together and stir to combine.
• Rub the meat with rosemary mix and season with salt and pepper.
• Place in a roasting dish, place in the oven and roast for 45 minutes, or until an internal temperature of 63°C is achieved.

Step 2

Making the sauce

• Remove the roast from the oven, take the pork out of the roasting dish and set aside to rest so that the juices re-distribute.
• Meanwhile, scrape all the juices out of the roasting dish into a saucepan.
• Add the wine, chicken stock and hazelnuts to the saucepan and place over a medium heat.
• Reduce sauce by half, then drop in the butter and allow to melt
• Bring the sauce back to the boil. Once the butter is melted, give the pot a quick shake to emulsify the sauce.

Step 3

Plating up

• To serve, slice the roast pork loin, spoon the hazelnut sauce around and on top, and garnish with a sprig of rosemary.

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Chilli Con Carne

Ingredients

• 500g 100% NZ Pork mince
• 1x medium onion, peeled and sliced
• 1 tbsp chilli powder
• 1 tbsp crushed garlic
• 2 tbsp tomato paste
• 1 x 400g can cooked kidney or mixed beans

Method

1. Mix the mince, onion, chilli and garlic together.
2. Stir fry in wok or heavy-based pan until mince browned.
3. Stir in the tomato paste and beans and simmer for 5 - 10 minutes

Serving suggestion

1. Serve with corn chips.
2. For your little ones replace the chilli beans with baked beans and reduce the chilli powder.

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Simon Gault's Pork Sausage and Sweetcorn Pie

Ingredients

• 1x pre-made pastry sheet, defrosted
• 250g cooked 100% NZ __pork sausages, roughly chopped
• 1/4 cup finely chopped onion
• 1x minced clove garlic
• 1 cup canned corn
• 1 cup grated cheddar cheese
• 4x eggs, slightly beaten
• 1 cup cream
• 1/4 tsp salt
• 1 tbsp pine nuts
• 12x semi-dried tomatoes

Method

Step 1

Preparing the pastry

• Place a large ramekin or oven-proof bowl upside down on a baking tray and spray the bottom and sides with oil.
• Lay the sheet of pastry over the bowl then place into oven at 185°C for 15 minutes.
• Take your now golden-brown pastry case from the oven and set aside. Leave the oven on for the next step.

Step 2

Making the filling

• Into a mixing bowl, add everything except the pine nuts and semi-dried tomatoes, then mix well.
• Using a ladle, pour the mixture into the prepared pastry case, making sure that it doesn't overflow.
• Sprinkle the semidried tomatoes on top along with the pine nuts.
• Bake in a pre-heated oven at 185°C for 40 minutes. Remove from the oven and set aside for 5 minutes.

Step 3

Plating up

• Serve on a plate and garnish with pea tendrils, serve with your favourite chutney or sauce.

Note: This recipe can be adapted to make small tart quiches for appetizers.

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Simon Gault's Pork Burger with a Smoked Chipotle Slaw

Ingredients

Smoked Chipotle Slaw

• 100g finely sliced cabbage
• 3 tbsp mayonnaise
• 1 tsp smoked chipotle tabasco

Burger

• 800g 100% NZ __pork mince
• 1x egg
• 1 tbsp Dijon mustard
• 2x minced garlic cloves
• 1x small bunch of basil, thinly sliced
• Salt and pepper

To Serve

• 4x burger buns
• 4x large onion rings
• 2x tomatoes, thickly sliced
• Fries

Method

Step 1

Making the burger patties

• In a bowl, mix together the __pork mince, egg, mustard, garlic, basil, salt and pepper.
• Test a small piece of the mixture for flavour and seasoning by frying in a fry pan. Adjust seasoning if required.
• Using your hands, form patties to a size of approximately 200g.
• Heat oil in a fry pan until it starts to shimmer, place the patties into the pan and cook for 5 minutes on each side, or until an internal temperature of 64°C is reached.

Step 2

Making the slaw

• In a separate mixing bowl, add sliced cabbage, mayonnaise and smoked chipotle.
• Mix well and season to taste, set aside.

Step 3

Plating up

• Under a hot grill, lightly toast the burger buns.
• To assemble, place the fried onion ring on the bottom half of the bun and spoon some slaw inside the onion ring.
• Place the pattie on top of the onion, then the tomato, then another spoon of slaw. Place on the top of the burger bun.
• To hold the burger together, use a bamboo skewer with a basil leaf and a cherry tomato spiked on to it, then spear it down into the burger.
• Serve with fries, cooked as directed.

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Roast Seasoned 100% New Zealand Pork Fillet

Ingredients 

• 1 small bunch spinach, blanched, drained and chopped
• 1/4 cup pinenuts
• 1 cup fresh breadcrumbs
• 1 egg, beaten
• 2x 100% New Zealand __pork fillets
• Streaky bacon (optional)

Method

Step 1

• Mix the spinach, pinenuts, breadcrumbs and egg together.

Step 2

• Push a steel through the __pork fillet and pipe the seasoning through.

Step 3

• Preheat the oven to 170°C.
• Place the pork in a baking dish and cook for 35 - 40 minutes until the pork is cooked. The juices will run clear when the pork is gently pierced with a knife.
• Wrap the pork fillet in streaky bacon before roasting (optional).

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Simon Gault's Pork Chops Caprese Style

Ingredients

• 4x 100% NZ __pork chops
• 100ml extra virgin olive oil
• 1x bunch picked chervil
• 2x sprigs picked oregano
• 2x minced garlic cloves
• 50ml good quality balsamic
• 250g buffalo mozzarella cut into eight pieces
• 8x medium tomatoes, roughly chopped
• 8x basil leaves

Method

Step 1

Making the Caprese salad

• In a mixing bowl place the chervil, oregano, garlic, balsamic, tomatoes and mozzarella.
• Season to taste then add the olive oil.
• Mix well and set aside.

Step 2

Cooking the __pork chops

• On a tray, oil and season the pork chop and grill under a medium-hot heat (or pan fry over a skillet) for about 8 - 9 minutes, turning once, until internal temperature is 64°C.*
• Rest for 3 - 5 minutes.

*Chops are best when quickly cooked either by grilling or sauteing. Don't forget, pork is a red meat and is delicious with a hint of pink.

Step 3

Plating up

• Spoon the salad onto a plate, add your pork chop and then spoon more salad on top.
• Drizzle some of the dressing from the salad around the outside of the plate and serve.

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Simon Gault's Pork Fillet wrapped in Prosciutto

Ingredients

• 1x 100% NZ __pork fillet
• 12x semi-dried tomatoes
• 2 tbsp Italian rub
• 6x slices of prosciutto
• 100ml virgin olive oil

Method

Step 1

Preparing the __pork fillet

• Using a sharp knife, trim the fillet to remove the silver skin from the tail end of the fillet to the butt end.
• Cut the fillet length ways to open it then fill with the semi dried tomatoes.
• Lay 6 slices of prosciutto over lapping each other to form a sheet, onto a chopping board.
• Place the fillet onto the prosciutto and rub the Italian rub into the fillet. Roll the fillet in the prosciutto.

Step 2

Cooking the pork fillet

• Seal the pork in a hot pan with the olive oil, then place on a tray and cook in the oven at 185 degrees Celsius for 10 minutes, or until an internal temperature of 64 degrees is reached.
• Remove from the oven and rest for 5 minutes.

Step 3

Plating up

• Once rested, slice the fillet into as many pieces as required and place onto a serving plate.
• Garnish with a semi dried tomato and a drizzle of olive oil.

Note: Pork fillet makes an elegant dish for a dinner party but also can be roasted or grilled whole for a quick dinner, when sliced crosswise, achieving medallions which may be sautéed.

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Simon Gault's Pork Schnitzel with Sage & Parmesan Crust

Ingredients

• 4x 100% NZ __pork schnitzel
• 1 cup flour seasoned with salt & pepper
• 3x eggs
• 1 cups panko crumbs (Japanese bread crumbs)
• 12x large sage leaves + 4 sprigs for garnish
• ½ cup grated parmesan
• 50g butter
• 1x lemon

Method

Step 1

Making the crust

• In a shallow dish, combine the flour, seasoned salt and pepper.
• Place the eggs in another shallow bowl and whisk lightly.
• Place bread crumbs, finely chopped sage leaves and grated parmesan in a third shallow dish.
• Coat meat with flour, dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.

Step 2

Cooking the __pork schnitzel

• In a large fry pan, heat the olive oil until it starts to shimmer, add the butter and as it starts to melt place the pork on top of the melting butter. Cook until golden brown, turn and cook the same way on the other side.
• Remove and keep warm.

Step 3

Plating up

• Garnish with fried sage leaves and a ¼ of lemon, wedged.

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Roast Pork

Method

To Roast Pork:

• Preheat the oven to 160°C or 170°C.
• Weigh the __pork roast and calculate the cooking time using the chart below. If a meat thermometer is available, insert it into the thickest part of the meat.
• Place the __pork roast, with the layer of fat uppermost, on a rack in a roasting pan. The rack keeps the roast out of the drippings, allows the fat to drain away as it melts, and gives a better heat circulation around the meat.
• Cook the pork roast the required length of time, until the juices run clear when the meat is pierced with a thin knife.
• If using a meat thermometer, use 71°C for 'medium done' pork and 76°C for 'well done' pork.
• Remove the roast from the oven and rest in a warm place for 10 to 15 minutes. This allows the pork to firm up and the juices to settle and it makes it easier to carve.

For Crisp Crackling:

• Brush the well-scored rind with oil and sprinkle lightly with salt.
• Roast the pork. When cooked, remove from the oven and remove the rind. Leave the pork to rest.
• Place the rind under a preheated grill and grill until the crackling puffs and crisps.

 

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