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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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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