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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