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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