Ham and Salad Wraps

Ingredients 

• 2x pieces tortilla or mountain bread suitable for wraps
• 2 tbsp cream cheese, mayonnaise, chutney or hummus spread
• 4x slices 100% NZ shaved ham
• 3-4 lettuce leaves, or use spinach, watercress or mesclun leaves
• 1/2 red or green capsicum, deseeded and sliced
• 1/2 small cucumber, cut into sticks
• 1x carrot, sliced into thin strips

Method

Step 1

• Spread both tortilla breads lightly with cream cheese or hummus.

Step 2

• Arrange ham and lettuce evenly over both pieces of bread, then add capsicum, cucumber and carrot in bunches with most at one end.

Step 3

• Roll up firmly, starting at the end with most filling.
• The cream cheese or spread helps to hold the wrap together, so make sure there is some along the last end to get rolled up.

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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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Glazing Hams

Ingredients 

Pomegranate Glaze
Mix together ½ cup Pomegranate Molasses, ¼ cup brown sugar, 1 Tbsp each of grated fresh ginger and finely chopped mint. Baste half onto the ham. After 20 minutes add pomegranate seeds to the remaining glaze mix and baste ham with this.

Thai Glaze
Chop 1 whole yellow mango into small dices and place in a bowl. Add 2 finely sliced kaffir lime leaves, ½ cup sweet chilli sauce, 1 Tbsp each of fish sauce, finely diced lemon grass, and the juice and grated rind of 1 lime.

Mexican Glaze
Mix together ½ cup each of finely chopped pineapple pieces and liquid honey; 2 Tbsp each of finely chopped jalapeno peppers, pepperdew peppers; lime juice and 1 Tbsp green pepper tabasco sauce.

Cranberry Glaze
Melt 1 cup cranberry jelly & add 1 tbsp whole seeded mustard

Celtic Glaze
1 cup chunky marmalade & 2 tbsp whisky or port

Chilli Glaze
1/4 cup coconut milk & 2 tbsp minced chilli

Fruit Glaze
Mix 1 cup soft brown sugar with 1/2 cup fruit juice & 1 tsp cinnamon

Honey/Seed Glaze
Melt 1/2 cup liquid honey & add 1 tbsp cumin seeds

Maple Glaze
1 cup maple syrup & 1/4 cup french mustard

Pineapple Glaze
Mix 1 cup brown sugar with 1/2 cup pineapple juice, 1 tsp dry mustard & 1/8 tsp ground cloves

Method

Step 1

To Glaze a Ham & Serve Hot:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. Weigh the ham and calculate the cooking time. Allow 10 minutes per 500g. Score the surface by making diagonal cuts approximately 3mm deep. Cover with a glaze and place on a rack in a large roasting pan. Cook in oven preheated to 160°C for calculated time. Brush with the glaze 3 to 4 times during cooking.

To Glaze a Ham and Serve Cold:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat...Score the surface by making diagonal cuts approximately 3mm deep. Stud with cloves (optional) and cover with a glaze. Place on a rack and cook in an oven preheated to 180°C for 30 to 45 minutes. Brush with glaze 3 to 4 times during cooking. Cool the glazed ham quickly, then cover loosely and store in the coldest part of the refrigerator.

Ideas for decorating hams:
Pineapple rings or pieces
Whole or sliced green or black olives
Herbs
Sliced seasonal fruit
Red or green glace cherries
Chopped preserved ginger
Edible flowers
Whole cloves
Mandarin or orange slices
Angelica

 

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Slow cooked smoky ribs

Preparation Time 10 minutes

Cooking Time 1 1/2 hours

Serves 4

Ingredients:

4 x 4 __pork rib racks

400ml ginger beer

1 cup brown sugar

1 cup smoky BBQ sauce

2 cinnamon sticks

1 tablespoon cocoa powder

Cooking Instructions:

1. Preheat the oven to 160°C.
2. Combine all ingredients in a large jug and mix well.
3. Pour the marinade over the __pork ribs and allow to marinate for as long as possible.
4. Place the ribs into the oven and cook for 1 ½ hours basting frequently until sauce is thick and gooey.
5. Serve ribs hot with a potato salad and crusty bread and a bowl of warm water for sticky fingers.

Notes: ribs may be prepared in a slow cooker, however it may take a little more time and the sauce may need to be reduced for serving.

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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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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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Glazed Pineapple & Ginger Ham with Gingered Fruits

Ingredients 

For the Ham:
1.5kg boneless cooked ham on the bone
1/4 cup crushed pineapple (1/4 of small can (250g) crushed pineapple)
1/4 cup sweet chilli sauce
2 tbsp grated fresh root ginger
1/2 tsp ground cumin (optional)

For the Gingered Fruits:
2 cups fresh fruit, peeled and diced - such as pineapple, apple, pears, nectarines
400g can diced fruit in juice - such as pears, pineapple, lychees
1 cup dried fruits - such as figs, prunes, apricots
3/4 cup crushed pineapple (3/4 small can (250g) crushed pineapple)
1/2 cup sweet chilli sauce
2 tablespoons grated fresh root ginger
1/2 cup malt vinegar
1/2 cup golden or maple syrup

Method

Step 1

For the Ham:
Place the ham on a rack in a baking tray and surround with 1 cup water.
Mix together the crushed pineapple, sweet chilli sauce, ginger and cumin.
Baste the ham surface with half of the pineapple mix and place in the oven, preheated to 180°C, for 20 minutes.
Turn the ham and baste with remaining pineapple mix and return to oven for further 20 minutes.

Step 2

For the Gingered Fruits:
Place all fruit in a baking tray.
Mix together all remaining ingredients and pour over the fruit.
Bake in oven beneath or alongside the ham for 40 minutes.

Step 3

Serve the ham sliced with a serving of gingered fruits, boiled potatoes and a crisp green salad.

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BBQ Mexicali Butterfly Pork

Ingredients

• 4x 100% NZ __pork chops, thick cut and butterflied
• 2 tbsp canola oil
• 1x red capsicum, sliced and chopped
• 1x onion, cut in ½ and finely sliced
• 1x red chilli, seeded and finely diced
• 2 cups frozen whole sweetcorn kernel
• 400g diced tomato (tinned)
• Salt and pepper to taste
• ¼ cup sweet chilli sauce
• 3 tbsp soft brown sugar
• 1 tbsp canola oil for sauce
• Coriander and whole red chilli for garnish

Method

Step 1

• Heat the canola oil in a saucepan and sauté diced capsicum, onion, and seeded chilli until the onion turns opaque.
• Add the brown sugar and dissolve through the mixture.
• Fold through frozen sweetcorn, diced tomato, and sweet chilli sauce. Gently stir until the corn is hot, place in a bowl and cover to keep warm.

Step 2

• Heat the BBQ griddle until hot, brush the butterflied __pork chops in oil and place carefully down.
• Palliard the chops (sear lines), changing the angle after 4 minutes on one side.
• Carefully turn the chops over and repeat the process.

Step 3

• Allow the chops to rest for 10 minutes (cover with foil away from the heat).
• Spoon the sweetcorn kernel mix to the side of the plate.
• Layer butterflied chops on the mix and garnish with fresh coriander and red chilli.

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BBQ Belly with Apple Cider Relish

Ingredients 

BBQ Pork Belly

• 1.5kg NZ __pork belly, skin on
• 1 clove of garlic, crushed
• 1 tsp freshly grated root ginger
• 1 tsp chilli paste
• 1 cup cider
• 2 tbsp apple syrup
• 2 tbsp canola oil
• 1 tsp salt

Apple and Cider Relish

• 1 tbsp olive oil
• 4 red onions sliced into wedges
• 4 large apples, peeled and cut into wedges
• 1/3 cup brown sugar
• 1 cup cider
• 1/4 cup white wine vinegar
• 1/4 cup apple syrup

Method

Step 1

• Combine garlic, ginger, chilli, cider and apple syrup in a bowl.
• Place __pork belly skin side down in large flat roasting pan and pour over cider mixture. Cover and refrigerate for at least one hour or over night.
• Take pork out of pan and rub with oil and salt on to the skin side.

Step 2

• Place on a medium hot BBQ gently for approximately 20 - 30 minutes until skin is crispy and the juices run clear when the meat is pierced with a knife.
• Slice pork and serve with apple and cider relish.

Step 3

Apple and Cider Relish

• Heat oil in saucepan, add onions and apples and cook until softened.
• Add brown sugar and simmer gently for about 10 minutes.
• Add cider, white wine vinegar and apple syrup.
• Simmer and stirring occasionally until onions and apples are soft, about 15 minutes.

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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 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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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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Perfect Roast Pork

Ingredients

• 1 100% New Zealand Pork Shoulder Roast, 2kg piece, bone in
• 1 Tbsp olive oil
• 2-3 tsp salt
• 2 Tbsp flour
• 1 ½ cups stock or water
• 700 g bag Wattie’s Rosemary & Garlic Potato Roasters

Rosemary and Garlic Roasters

Tasty skin-on potato pieces from the fields of Canterbury, with a golden, crispy crunch. Generously seasoned with a classic roasting blend of Rosemary and Garlic Potatoes with their skin which increases the fibre content

Method

1. Dry skin of the 100% New Zealand Pork Shoulder Roast. Make sure the skin has thin deep scores right through. Drizzle the oil over and rub into skin. Sprinkle salt over the skin and rub in. Refrigerate for at least 1 hour.

3. Preheat oven to 210°C. Place pork on a rack over a roasting dish and put in oven. Roast for 15 minutes. Reduce temperature to 150°C and continue cooking for 45 minutes per 500g. To check pork is cooked, pierce the thickest part with a knife: if the juices run clear, the pork is cooked. Alternatively, pork is cooked when the thermometer shows 71°C.

4. Remove pork from the oven and set aside to rest. Tip pan juices into bowl. For super-crispy crackling, remove the crackling from pork and place back on the rack. Increase the oven temperature to 190°C for 10 minutes.

5. To make gravy: Measure 3 tablespoons of the pan juices into a small saucepan. Add flour and cook, stirring, until the flour turns a nut brown. Slowly add stock or water and stir continuously, until the gravy thickens and boils. Reduce heat and simmer for 2 minutes. Season to taste.

6. Slice pork. Serve with Wattie’s Rosemary & Garlic Potato Roasters, seasonal vegetables, gravy and apple sauce.

Tips

Always allow the meat to rest before carving as this allows the juices to re-absorb into the meat.

Using a sharp knife carve the meat across the grain. For shoulder roasts follow the line of the bone.

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Italian Pork Cannelloni

Ingredients

• 1 onion, finely chopped
• 2 cloves garlic, crushed
• ½ x 350 g bag Wattie's frozen Free Flow Spinach, defrosted
• 400 g 100% New Zealand Pork Mince
• ¼ cup chopped fresh parsley
• 1 Tbsp tomato paste
• 2-4 fresh lasagne pasta sheets
• 400 g can Wattie’s Pesto Style Tomatoes
• ½ cup grated cheese

Free-flow Spinach

Premium quality spinach leaves, cut, then free-flow frozen so they're easy to use in many meals.

Pesto Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie’s Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.

Method

1. Preheat oven to 190°C. Cook onion and garlic in a dash of oil in a saucepan until onion has softened. Remove from heat and set aside to cool.

2. Drain the excess water from the defrosted Wattie’s Free Flow Spinach using a sieve. Put spinach into a mixing bowl with onion and garlic, 100% New Zealand Pork Mince, parsley and tomato paste. Season well with salt and ground black pepper. Mix to combine.

3. Pour a third of the Wattie’s Pesto Style Tomatoes into a lasagne style dish (2-litre capacity).

4. Cut lasagne sheets into approximately 12x18cm pieces. Put an eighth of the meat filling along one end of the pasta sheet and roll up. Place into dish seam-side down. Continue assembling and place in a single layer in the dish. Add remaining Pesto Style Tomatoes. Sprinkle over grated cheese. Cover dish with foil.

5. Bake for 30 minutes. Remove foil and continue cooking for a further 10-15 minutes until meat and pasta are cooked and top is golden. Serve with a crisp salad on the side.

Tips

Replace pork mince with chicken if preferred.

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Smokey Barbecue Pulled Pork

Ingredients

• ¾ cup Wattie’s Bit on the Side Smokey BBQ Sauce
• ¼ cup cider vinegar
• 1 Tbsp Lea & Perrins Worcestershire Sauce
• 1 tsp prepared mustard
• 1 tsp dried thyme
• 1.2 kg boneless pork shoulder, rind removed and fat trimmed
• 1 onion, chopped
• 4 cloves garlic, crushed

Smokey BBQ

NEW Wattie's® Bit on the Side® Smokey BBQ Sauce is deliciously rich and smokey.  It tastes amazing with grilled or barbecued meats.

Method

1. Preheat the oven to 160°C.

2. Combine Wattie’s Bit on the Side Smokey BBQ Sauce, cider vinegar, Lea & Perrins Worcestershire Sauce, mustard and thyme in a small bowl. Place the pork, onion and garlic in a small casserole dish. Pour over the liquid. Cover and cook in the oven for 2 1/2 hours or until the pork is very tender. Turn the pork occasionally.

3. Remove the pork from the casserole dish and shred with two forks. Return to the casserole and stir through the sauce.

4. Serve with coleslaw in ciabatta rolls.

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Oriental Pork Spring Rolls

Ingredients

• 2 tsp sesame oil
• 150 g pork mince
• 2 spring onions, chopped
• ½ - 1 Tbsp fresh minced ginger
• 1 clove garlic, crushed
• 2 Tbsp Sinsin Dark Soya sauce
• 1 Tbsp sweet chilli sauce
• 3 cups finely chopped green cabbage
• 1 small carrot, grated
• 1 Tbsp cornflour
• 1 cup mung bean sprouts
• 8 spring roll wrappers
• Chilli Dipping Sauce
• ¼ cup sweet chilli sauce
• juice of half a lime
• ½ Tbsp chopped fresh coriander

Method

1. Heat the sesame oil in a frying pan. Add the pork mince and spring onions. Quickly stir-fry until the pork colours. Add the ginger and garlic and continue cooking for a further 2 minutes.

2. Add dark soy sauce, sweet Thai chilli sauce, cabbage and carrot. Continue cooking until the vegetables soften.

3. Mix cornflour with 2 tablespoons of cold water and stir into the pork and vegetables with the mung bean sprouts. Remove from heat, season to taste and set aside to cool.

4. Preheat oven to 200°C fan bake or 220°C conventional. Line a baking tray with baking paper.

5. Take 1 spring roll wrapper. Place one eighth of the filling in the corner. Fold in the sides to encase the filling and roll up tightly, sealing the end with a little cold water. Place seam side down on the baking tray. Repeat with the remaining wrappers and filling.

6. Brush liberally with oil and bake for 15-20 minutes or until golden and crispy, turning once during cooking.

Chilli Dipping Sauce:

Mix ingredients together and refrigerate until ready to serve.

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Smokey Chilli BBQ Pork

Ingredients

• ½ cup Wattie's Smoked Hickory Flavoured BBQ Sauce
• ¼ cup apple cider vinegar
• 1 Tbsp finely chopped fresh red chillies or 1 tsp dried
• 2 Tbsp brown sugar
• 2 cloves of garlic, crushed
• 1kg pork slices or pork spare ribs

Method

1. To make the marinade mix together Wattie’s Smoked Hickory Flavoured BBQ Sauce, apple cider vinegar, chillies, brown sugar and garlic.
2. Place the pork into a tray and pour over the marinade, ensuring the meat is well coated. Cover and refrigerate. Marinate for 1-2 hours, or overnight if wished.
3. Heat a lidded barbecue to 200°C.
4. Remove the pork from the marinade and set the marinade aside. Place the pork on a rack in a tray or on a lined hotplate. Close the lid. Reduce the temperature to medium–low. Use the remaining marinade to glaze the pork every 10 minutes, turning the meat when this is done. Cook time will depend on the thickness of the meat. Pork slices will take longer than spare ribs. To test if the meat is cooked, insert a skewer into the thickest part of the meat. When the juices run clear the pork is cooked. Alternatively use a meat thermometer. Alternatively use a meat thermometer. When cooked, the pork will have an internal temperature of 75°C. Stand for 10 minutes before serving.

Tips

This marinade works well with beef or chicken. Try marinating your kebabs in the marinade. If using pork slices serve with your favourite fried rice or boiled rice and stir fry vegetables. Pork ribs are great but make sure you have plenty of paper towels on hand!

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Sticky Pork with Apricot and Cranberry Sauce

Ingredients

• ½ cup Craigs Apricot Jam
• 250ml Golden Circle Apricot Nectar juice
• 2 tsp olive oil
• 1 tsp salt flakes
• 1.4 kg loin of pork, scored
• water
• Apricot & Cranberry Sauce
• 2 shallots, peeled and finely chopped
• 125ml Golden Circle Apricot Nectar juice
• ½ cup Craisins, soaked in ½ cup boiling water
• 1½ Tbsp red wine vinegar
• Freshly ground pepper & salt
• 1 tsp chopped fresh thyme
• 1 tsp chopped parsley

Method

1. Heat Craigs Apricot jam and Golden Circle Apricot Nectar juice in a saucepan. Set aside. Massage pork skin with olive oil, then rub with salt. Place in a roasting pan and cook in a preheated oven of 220°C for 20–25 minutes, until the skin is bubbling and crisp. Remove from oven and brush all over with apricot jam mixture.

2. Reduce oven temperature to 180°C and return pork to oven. Continue roasting for a further 50 to 55 minutes or until the internal temperature reaches 68°C. Remove pork from pan and cover with foil to rest.

3. Meanwhile, add shallots to pan and sauté until lightly browned. Add remaining apricot nectar and jam mixture and 125ml Golden Circle Apricot Nectar juice. Add craisins in water, vinegar, and season with pepper & salt. Cook, for 5 minutes. Stir in chopped thyme and parsley. Slice pork and divide amongst plates. Spoon over cranberry sauce.

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Ultimate Pork Steak Burger

Ingredients

• 225 g can Golden Circle Pineapple Slices in Juice, drained and juice reserved
• 1 ½ Tbsp Lea & Perrins Worcestershire Sauce,
• 2 Tbsp brown sugar
• ¼ tsp Chinese five spice
• 4 pork steaks, approx 2cm thick
• 1 small ciabatta loaf
• 4 Tbsp Heinz Seriously Good Aioli or Aioli Lite
• lettuce leaves
• tomato slices

Method

1. Place reserved pineapple juice,Lea & Perrins Worcestershire Sauce, brown sugar and five spice in a bowl. Add pork steaks and toss to coat.

2. Remove the pork from the marinade and barbecue over medium heat for 3 minutes on each side, brushing with marinade during cooking. Remove from heat and allow pork to rest for 3 minutes.

3. Barbecue the pineapple slices, basting with the reserved marinade until hot and caramelised. Cut the ciabatta loaf in half lengthwise and then in half again to make 4 pieces. Toast one side of the bread on the barbecue.

4. To build the burgers, spread Heinz Seriously Good Aioli or Aioli Lite on the toasted ciabatta slices. Top with lettuce leaves, tomato slices, pork steak and finish with pineapple slices.

Tips

Resting the pork allows the juices to reabsorb ensuring succulent streaks.

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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 - How to BBQ

Method

Step 1

• Put the hotplate in the middle, fire 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 - 170ºC, place the __pork roast, fat layer up, in middle of the BBQ and close lid.
• Wait until the meat thermometer reads 71ºC for 'medium done' and 76ºC for 'well done' pork.
• As a general guide pork takes an hour per kilogram to roast at 160ºC.
• 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 and vegetables such as 100% NZ truss tomatoes, sweetcorn, and asparagus or a kumara salad.

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Pork Chops on Green Beans

Ingredients

• 8x 1/2-inch thick 100% NZ __pork chops
• 1/2 cup fresh parsley, chopped
• 2x cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp orange peel, grated
• 1 tbsp lemon peel, grated
• 1 tsp sugar
• 1/2 tsp dry oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 400g green beans, topped and tailed, blanched and quickly pan fried in 1 tbsp of butter

These pork chops are marinated in a flavourful citrus-herb marinade. Be sure to grill them hot and fast. If you have thicker chops, grill them just as hot, but for a little longer.

Method

Step 1

• Mix together the parsley, garlic, oil, rosemary, orange and lemon peel, sugar, oregano, salt and pepper.
• Spread the mixture over each chop, cover and refrigerate overnight.

Step 2

• Preheat a grill/electric fry pan.
• Remove as much of the marinade from the chops as you can by patting with a paper towel.

Step 3

• Grill the chops for 3 minutes on either side and rest for 3 minutes.
• Serve on green beans, cooked as directed.

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Pork Spaghetti Bolognese

Ingredients

• 300g 100% NZ Trim Pork mince
• 1 tbsp canola oil
• 55g pancetta, diced
• 1x small onion, finely diced
• 1x garlic clove, finely diced
• 2x small carrots, finely diced
• 2x celery stick, finely diced
• 100g mushroom, diced
• 1 tbsp soft brown sugar
• Freshly grated nutmeg
• 1 tbsp tomato paste
• 125ml red wine
• 250g tomato puree (Passata)
• 125ml water
• 2 tbsp shaved parmesan (for garnish)
• 2 - 3 fresh basil leaves (for garnish)

Method

Step 1

• Melt the oil in a large fry pan over medium to high heat, add the pancetta and fry.
• Add onion, garlic and fry until the onion is translucent, stir in carrots, celery and cook for a few minutes, stirring frequently.

Step 2

• Add the Trim Pork mince and stir constantly until the mince has separated and is well-mixed with the vegetables.
• Season with salt and pepper, 1 tbsp soft brown sugar, and nutmeg.
• Fold through the tomato paste, cook for a few minutes, add wine and mix in the tomato puree.

Step 3

• Add the mushrooms, stirring through the sauce, add the water and let the sauce thicken by simmering slowly for an hour, letting it reduce naturally.
• Serve on freshly cooked spaghetti, garnish with shaved parmesan cheese and present with basil leaves as garnish.

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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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