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free pork recipes, pork mince, pork belly, pork neck, australian organic free range pork ribs, rissoles, pork crackling
Winter Warmer! Braised Pork Belly
This dish is so hearty and delicious you will cook it over and over again. You will need: Half a pork belly 2 carrots 2 sticks celery 1 litre good chicken stock (preferably home made) 1 can organic brown lentils (or whatever you prefer) 1 kransky sausage (or smoked sausage) Bouquet Garni Salt
Remove the skin and as much fat as you desire from the belly with a sharp knife. Sprinkle both sides of the belly with salt and leave in the fridge for 4 hours. No longer, or too much salt will be absorbed. Wash the belly under cold running water and keep in the fridge until ready to cook. I like to do this the day before. Place the belly in a pan and lightly braised until both sides are pale gold and some fat has rendered. Place the belly in a large oven proof dish (with lid) Chop carrot and celery and add to the belly. Slice the kranksy sausage and add to the dish with the bouquet garni. Drain and wash lentils and add to the dish along with the chicken stock. If necessary, add enough water to ensure that the meat is just covered. Cook for approx 2 hours at 150 degrees (Celsius) Serve with creamy mashed potato, wonderful! Remember, to truly experience the flavour of pork, it has to be free range
Roast Pork - For Great Crackling One Pan Sage & Onion Chicken and Pork Sausage Braised Forequarter Chops with Raisins and Sage Roast Loin of Pork with Caraway, Lemon and Garlic Tomato & Oregano Pork with Creamy Mash
Recipes will be so much more tasty if you use free range products.
String
1
Large Pack Smoked Streaky Bacon 250g
Sausage mince (empty sausage casings if needed) 1
Large Free Range Pork Fillet Sprigs of Rosemary Trim
the rind off the bacon. Lay out the strips of bacon on the work
surface one below the other just slightly overlapping to make a
sheet of bacon. Spread the sausage mince thinly over the bacon sheet
using your fingers to make sure it is evenly spread.
l 2.25 kg piece roasting free range pork - loin or leg 30ml apple cider vinegar 1 tablespoon oil 2 tablespoons/30g coarse sea salt 8 bay leaves8 unpeeled garlic cloves 3 fresh sage leaves 1 red onion, peeled and cut into wedges 600ml/1 pint chicken stock 1 glass red wine For the Apple Sauce 900g/2lbs Bramley cooking apples, peeled, cored and sliced 4-5 tablespoons/60-75ml cold water juice of ˝ lemon 1tablespooon caster sugar 50g/2oz unsalted butter, cut into cubes
Lightly score the pork rind, or ask your butcher or supermarket meat counter to do so for you. For a crispy crackling: Place the pork onto a medium roasting tin. Take your pork over to the sink and pour boiling water from the kettle over the pork rind for about 30 seconds. Repeat 2-3 times. This oriental method helps tighten the skin and gives a crisper crackling. To dry out the rind pour the cider vinegar over the joint and massage into the skin. Place the joint onto a plate and leave uncovered in the fridge overnight. Preheat the oven to 220C. Drizzle the olive oil over the pork and massage into the skin. Sprinkle over the salt. Place in the oven and cook for half an hour then reduce the temperature of the oven to 190C and continue to cook for a further 2 hours. An hour before the end of cooking time add the bay leaves, garlic, sage and onions into the roasting tin.
Prepare the apple sauce: Place the sliced apple in a saucepan with the water and lemon juice. Cook over low heat, stirring occasionally for about 12-15 minutes until the apples have softened. Stir in the sugar and whisk in the cubes of butter and keep warm. If cold apple sauce required, omit the butter. When the pork is cooked remove from the roasting tray and allow to rest for 15 minutes in a warming place. Place the roasting tray over a medium heat on your cooker or hob. Scrape any crusted bits from the bottom of the tray and add the chicken stock and wine. Boil and reduce until you are left with 300ml of liquid. Strain the liquid into a gravy boat and skim off any fat. Carve off the crackling in one piece and cut into portions. Serve the pork with roast potatoes, a selection of vegetables, gravy and apple sauce.
2 cloves garlic, crushed 600g pork mince 1 tablespoon peanut oil 1/3 cup grated palm sugar 2 tablespoons fish sauce 4 sliced kaffir lime leaves 1/2 cup fried shallots 1/3 cup roasted unsalted peanuts 350 grams broccoli, cut into florets and halved 1 tablespoon lime juice 1 cup fresh coriander leaves 1 red chilli finely sliced 2 tablespoons chopped unsalted peanuts
Heat oil in a wok and stir fry garlic and pork mince until pork is browned. Remove from pan. Add sugar, sauce, lime leaves, shallots and nuts to wok. Bring to boil and then simmer for 1 minute. Return pork to the wok and cook uncovered for approx 2 minutes. Steam Broccoli Stir lime juice and 3/4 of the coriander into larb. Serve with broccoli and sprinkle over remaining nuts, chilli and coriander.
1 kilo pork belly - rind on 1tspn olive oil 2 tspns course salt 1 cup water 2 tablespoons dark soy sauce 1.5 cups chicken stock 1/4 cup chinese cooking wine or sherry 1/4 cup brown sugar 2 cloves garlic - sliced 1 tspn fresh ginger 1 crushed cinnamon stick 1 teaspoon chilli paste 1/3 cup orange juice 6 cloves 1 tspn fennel seeds 4 plums cut into wedges
Preheat oven to 180 degrees. With rind side up, score the pork rind at 3cm intervals. Rub the oil and salt into the cuts. Combine water, stock, sauce, wine, sugar, garlic, ginger, cinnamon, chilli, orange juice, cloves and fennel in a large shallow baking dish. Add pork with rind side up. Roast uncovered for 1hour and 20 minutes. Increase temperature to 200 degrees and roast for a further 2o minutes.
Remove pork from pan. Strain liquid into a saucepan skimming off any surface fat. Bring to the boil and add plums. Simmer for approx 15 minutes until sauce has thickened. Slice pork thickly and serve with sauce.
Braised Forequarter Pork Chops with Raisins and Sage
400g small onions 1 head garlic 2 handfuls of sage 6 kipfler or similar potatoes 150ml olive oil 6 free range pork forequarter chops (fat trimmed if you wish) salt pepper 500ml dry white wine 1 litre chicken stock 2 star anise or cloves or cinnamon sticks 150g raisins 1 tablespoon balsamic vinegar
Preheat oven to 160 degrees. Peel onions and garlic. Strip leaves from sage and chop roughly. Peel and slice potatoes in 5mm rounds. Heat oil in a baking dish big enough to hold all the chops. Lay chops out in dish and sauté to nicely brown on either side. When chops are almost done, and onions and sauté lightly. Deglaze pan with wine and stock. Add star anise and potato, pushing them under the liquid. Add chopped garlic and sprinkle over the raisins. Take a sheet of baking paper to fit dish, wet with water and scrunch up. Use the paper to cover the chops. Bake for 1 1/2 to 2 hours until tender.
Remove chops, potatoes, raisins and onions from the pan. Cook liquid over full heat and add balsamic vinegar. Cook until a saucy consistency. Serve with chops.
1 large onion 125ml olive oil 2 teaspoons English mustard 1 tablespoon dried sage Pepper 1 lemon 1 tablespoon Worcestershire sauce 2kg FREE RANGE chicken, jointed into 10 pieces 12 thin FREE RANGE pork sausages 2 tablespoons chopped sage leaves
Peel the
onion and cut into eighths and put into a freezer bag with oil,
mustard, dried sage, a good grind of pepper, the lemon juice along
with the squeezed out skins cut into eighths, and the worcestershire
sauce. Mix everything around and add the chicken pieces.
Leave in the fridge overnight. Preheat
the oven to 220 C. Allow the chicken to come to room temperature in
the marinade. Arrange
the chicken pieces in roasting pan, skin side up, with the marinade
including and the bits and pieces, and place the sausages around
them. Sprinkle the fresh
sage leaves over and then put the pan in the oven and cook for 1
hour and 15 minutes. Turn
the Sausages over halfway through the cooking time.
Serves 6 400g
diced FREE RANGE pork 2
tablespoons oil 1
tablespoon red curry paste 2 kaffir
lime leaves finely shredded or 1 teaspoon grated lime zest 1
tablespoon fish sauce 2 small
zucchinis finely sliced 1
tablespoon chicken stock 2
tablespoons shredded fresh basil Heat the
oil in a wok, add the pork and cook until lightly browned. Add the
curry paste, lime leaves, zucchini, fish sauce and stock.
Stir-fry until the pork is just cooked through.
Stir through the basil leaves and serve immediately.
Serves 2 to 4 Did
You Know …. Pigs
are often thought to be dirty, but in fact they are incredibly clean
animals. Because pigs do not have effective sweat glands, they cool
themselves using mud wallows during hot weather. They also use mud
as a form of sunscreen to protect their skin from sunburn. Mud also
provides protection against flies and parasites. and ... That pigs are
omnivores, that is, they eat both meat and plants.
They are not designed to eat a grain only diet. 2 FREE RANGE pork chops 1 egg 1/2 teaspoon Dijon mustard 1/4 teaspoon dried oregano 50g breadcrumbs 1 tablespoon parmesan cheese Salt & pepper Oil for frying Trim the
thick white fat and rind from the chops. Lay the
chops between 2 pieces of plastic wrap and beat with a mallet or
rolling pin until they are half their thickness. Beat the
egg in a shallow bowl with the mustard, oregano and salt and pepper. On a
plate, combine the breadcrumbs with parmesan cheese.
Press each chop into the egg mixture coating both sides, and
then into the breadcrumbs covering well. Let the
chops rest while you heat the oil.
Cook chops until they are golden brown on both sides.
Serves 2.
8 FREE RANGE pork spare ribs 1 small onion 1 star anise 1 small cinnamon stick, broken up 1 green chilli 3cm piece fresh ginger Juice and zest of 1/2 a lime 2 tablespoons soy sauce 1 tablespoon nut oil 1 tablespoon treacle 60ml pineapple juice Put the
ribs in a large freezer or plastic bag.
Peel the onion and cut into eight pieces and add to the ribs
with the star anise and crumbled cinnamon stick. Roughly
chop the chilli, removing seeds if you don't want the heat. Peel and
finely slice the ginger and throw all in with the ribs. Zest and
squeeze the lime in a jug and add the soy sauce, nut oil, treacle and
pineapple juice and stir together before pouring into the bag.
Tie a knot and squidge everything around well, leave in the
fridge overnight or at least a couple of hours. Preheat
the oven to 200 C. Let the marinated ribs come to room temperature,
then pour the whole contents of the bag into a roasting tin and put
in the oven for 1 hour. Turn
the ribs over about halfway through the cooking time. Turn out on a
flat plate and serve. You could cook these on the BBQ if you prefer.
Roast Loin of Pork with Caraway, Lemon and Garlic 2.5kg loin of FREE RANGE pork on the bone 2 cloves garlic 1/4 teaspoon salt Pinch of ground cloves 1/2 teaspoon caraway seeds 1 tablespoon lemon juice Pepper 1 teaspoon chilli oil (or oil with a sprinkle of chilli
flakes) 2 bay leaves 1 onion 1 tablespoon olive oil 6 small eating apples Preheat
the oven to 220 C. Take
the pork out of the fridge and bring to room temperature.
Peel and crush the garlic with the salt.
Mash to a paste in a mortar and pestle. Add the cloves and
caraway seeds, lemon juice some pepper and the chilli oil and
crumble in the bay leaves. Bash well, stir and then spoon into the
chined section of the pork where the chops join onto the bone at the
base: there should be a cavity running along the length of the
joint. Rub any extra paste around the pork, leaving the crackling
dry. Peel the
onion and slice into about size discs.
Rub the bottom of a roasting pan with the olive oil and lay
the onion slices overlapped in a line down the centre of the pan.
Sit the loin of pork on the onions and sprinkle the rind with
salt. Roast for 1 1/2 hours. 45
minutes before the pork is due to come out of the oven, score the
apples right around the middle with a sharp knife.
If the apples with not sit upright, trim the bottoms. Arrange
the apples around the pork and cook everything together for the
remaining 45 minutes. Slice the
loin into individual chops and serve each with an apple. Roast Pork - For Great Crackling Preheat
the oven to 220 C. Put
the roast in the pan. Pour
over enough water to leave 1/2 cm in the bottom.
Pour 1/4 cup apple cider vinegar over the pork.
Lightly coat the rind with olive oil.
Liberally sprinkle salt over the pork. Cook at
high temperature for the first 1/2 hour and then reduce temperature
to 180 C. Pig
Fun Fact Pigs are often used to comment on the human condition. |
