Braised Asian sticky pork chops

Preparation Time 5 minutes

Cooking Time 55 minutes

Serves 4

Ingredients:

4 - 6 __pork loin chops
½ cup brown sugar
2 tsp fresh ginger, grated
¼ cup soy sauce
2 cloves garlic, finely chopped
¼ cup char siu sauce
2 tblsp tomato sauce
8 star anise

To serve:
Asian greens
Steamed rice

Cooking Instructions:

1. Preheat oven to 170°C.

2. Heat a non-stick pan over a medium to high heat and brown pork chops well on both sides for 2 - 3 minutes.

3. Combine the brown sugar, ginger, soy sauce, garlic, char siu sauce and tomato paste together.

4. Place the pork loin chops in a baking dish and pour over the sauce, turn to coat pork loin chops well. Roughly crack the star anise and toss over the pork.

5. Bake in the pre-heated oven, covered for 20 minutes. Uncover and continue to bake loin chops for a further 30 minutes.

6. Serve hot, accompanied with Asian greens and steamed rice.

Notes: pork forequarter chops or diced shoulder may be used in place of loin chops.

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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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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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Nici Wickes' Spanish Slow Roasted Pork Shoulder Braised In Apple Cider Vinegar

Proud to be sponsors for Selaks NZ Roast Day 2013
 

Wine Match: Selaks Reserve Sauvignon Blanc

Ingredients

• 1.8 - 2kg 100% NZ __pork shoulder, bone in
• 2 red capsicums deseeded and sliced
• 1 whole garlic bulb, broken into cloves
• 8 large tomatoes, halved (or 400g can whole tomatoes)
• 2 bay leaves
• 1 tsp paprika
• 1 tsp salt
• 1 cup apple cider vinegar
• 2 cups water

Method

1. Pre-heat the oven to 180°C.
2. Prepare the __pork by patting it dry with paper towels then scoring the skin in a criss-cross pattern with a sharp knife.
3. Scatter the capsicum slices and whole garlic cloves into the base of roasting pan. Add the tomatoes, bay leaves, paprika and salt.
4. Place the pork on top of the vegetables and pour in the cider vinegar, top up with the water. Cover and seal with a double layer of foil and cook for 2½ to 3 hours.
5. Remove the foil, cook for a further 20-30 minutes until the meat is well-browned, and the juices are reduced. If you prefer, crackle the skin by grilling under a hot grill until it crisps.
6. Remove the pan from the oven and transfer the pork onto a board to rest. Cover with a layer of tinfoil and a tea towel to keep it warm and leave for 10 minutes.
7. To serve, pull the pork apart (as opposed to trying to slice it) and serve with the hot and tart juices, garlic, tomatoes and capsicum.

Twice-Cooked Crispy Paprika Potatoes

Ingredients

• 2 peeled Agria potatoes per person (or other roasting potato), cut into chunks
• ¼ cup rice bran oil
• ½ teaspoon paprika
• Sea salt
• Juice of one lemon

 Method

1. Pre-heat oven to 220°C.
2. Boil the potatoes in well-salted water until they are rough around the edges and nearly falling apart - about 20-30 minutes.
3. Drain potatoes and transfer to a roasting pan.
4. Toss with oil, paprika and salt until potatoes are well coated with the oil and seasoning.
5. Roast for 30 minutes or until potatoes are crispy on the outside.
6. Remove from oven and whilst still hot, squeeze over lemon juice before serving.
7. These potatoes can be served hot, warm or even cold.

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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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Ham with Dukkah Crust

Ingredients 

• Half a 100% NZ ham cooked on the bone
• 100g prepared Dukkah
• 2 tbsp prepared mustard
• 2 tbsp honey
• 1x beaten egg white

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 the Dukkah, mustard, honey and egg white 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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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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