Category: Pork

Roast pork shoulder with Hasselback potatoes, glazed carrots & easy gravy

Roast pork shoulder with Hasselback potatoes, glazed carrots & easy gravy

Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 3 hours
Course Main Course
Cuisine Modern Australian
Servings 5

Ingredients
  

Pork

  • 2.5 kg rolled and boned pork shoulder
  • 5 tablespoons olive oil
  • 3 tablespoons sea salt flakes
  • 1.5 kg Desiree or washed potatoes peeled and halved lengthways see tips
  • 2 garlic cloves crushed
  • 2 tablespoons chopped rosemary or thyme leaves + extra to serve
  • 2 bunches Dutch carrots trimmed and peeled
  • 2 tablespoons maple syrup or honey

Easy Gravy

  • 250 g pouch Roast Pork Gravy
  • 3 teaspoons Dijon mustard
  • 2 teaspoons balsamic glaze

Instructions
 

  • Preheat oven to 240°C/220°C fan-forced. Drizzle pork with 1 tablespoon oil and rub it into the rind. Then, rub 2 tablespoons salt into the rind and score marks.
  • Place pork onto a greased rack in a large baking pan. Pour water into the pan until 1cm deep (ensure the pork does not touch the water). Roast pork for 40-45 minutes or until crackling is golden and crisp.
  • Reduce oven heat to 160°C/140°C fan-forced and roast pork, topping up the water, if necessary, for a further 2 hours 15 minutes to 2 hours 30 minutes or until just cooked through and the juices run clear (65°C when tested in the thickest part with a meat thermometer). Remove from oven, lightly cover with foil and rest for 10 minutes.
  • While the pork is cooking, line 2 large baking trays with baking paper. Place potatoes, one at a time, cut-side down onto a chopping board and make thin, evenly spaced cuts at 3mm intervals along the potato to about 1cm from the bottom (see tips). Transfer potatoes to a large bowl. Add 2 tablespoons oil, garlic and chopped herbs. Toss until well combined. Arrange potatoes, cut side down, onto a baking tray. Sprinkle with remaining salt. Roast for 1 hour 30 minutes or until crisp and golden.
  • Place carrots onto the remaining baking tray. Combine maple syrup or honey and the remaining 2 tablespoons oil in a jug. Whisk until combined. Pour mixture over carrots and toss until coated. Roast for 45-50 minutes or until tender and golden.
  • To make the Easy Gravy, microwave the gravy following packet directions. Pour into a heatproof jug. Add mustard and balsamic glaze. Stir until well combined.
  • Serve pork with potatoes and carrots. Garnish with extra herbs. Serve with the hot gravy.
Keyword festive
Tried this recipe?Let us know how it was!

Perfect Pork Belly

Perfect Pork Belly

Print Recipe Pin Recipe
Course Main Dish
Cuisine Modern Australian
Servings 6

Ingredients
  

  • 1.5 kg piece boneless pork belly skin scored at 1cm intervals
  • olive oil to drizzle
  • PORK BRINE
  • 3/4 cup firmly packed brown sugar 170g
  • 3/4 cup Sea salt 165g
  • 4 garlic cloves crushed
  • 1 tsp whole black peppercorns
  • 2 cloves
  • 1 bay leaf
  • 1 thyme sprig

Instructions
 

  • Place the pork skin side up on an oven rack over the sink and pour a jug of boiling water over the skin. Pat dry and set aside.
  • For the brine, place the sugar, salt, garlic, peppercorns, cloves, bay, thyme and 1.5L water in a saucepan over high heat. Cook, stirring, for 4 minutes or until sugar and salt have dissolved. Transfer to a bowl and chill until cooled to room temperature.
  • Pour brine into a plastic container and carefully place the pork in the brine, to cover meat but not skin. Chill overnight uncovered in the fridge, leaving the skin exposed to dry out.
  • The next day, preheat the oven to 220°C. Remove pork from brine, discarding brine and allow the pork to come to room temperature
  • Rub skin with oil and season with salt. Place pork, skin-side up, on a greased wire rack set in a roasting pan. Roast for 30 minutes or until the skin starts to bubble and crisp slightly.
  • Reduce oven to 150°C and roast for a further 1 hour 10 minutes, then increase oven to 200°C and cook for a further 20 minutes or until meat is cooked through and the crackling is crisp and golden. Rest the pork, loosely covered with foil, for 30 minutes.
Tried this recipe?Let us know how it was!
Author Posted on Categories Pork

Slow braised pork belly with apple soup, garlic purée and Port jus

Slow braised pork belly with apple soup, garlic purée and Port jus

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours 2 minutes
Course Dessert, Entree
Cuisine Modern Australian
Servings 6 as a starter

Ingredients
  

Pork Belly

  • 1 kg of pork belly
  • 100 g of sea salt

Apple Soup

  • 2 Royal Gala apples peeled and chopped
  • 2 tbsp of caster sugar
  • 10 g of butter
  • 100 ml of white chicken stock
  • black pepper
  • 1 pinch of salt

Garlic purée

  • 6 garlic cloves
  • 1 tbsp of balsamic vinegar
  • 4 tbsp of double cream
  • 1 tbsp of grapeseed oil
  • 50 g of butter

Port jus

  • 290 ml of dry white port

Instructions
 

  • Sprinkle half the salt in the bottom of a tray and add the porky, skin-side down. Add the rest of the salt on top and rub in well. Cover with clingfilm and place in the fridge for 12 hours
  • Heat the oven to 80°C. Wash, dry and then wrap in cling film and then tin foil. Roast for 12 hours. Keep the juices for the Port jus; you will need 950ml
  • Remove from the oven, place another tray on top of the belly and weight down. Leave in the fridge for 24 hours. Remove the tin foil and the cling film and cut into portions
  • Brown the belly on all sides in a frying pan. Then place in a warm oven at 150°C
  • Place the apples in a saucepan with a pinch salt, sugar and chicken stock and bring to a simmer. When soft, liquidise and push through a sieve. Season, adding a knob of butter. Set aside
  • Heat the oven to 160°C. Wrap the garlic cloves in a large sheet of tin foil, douse with the grapeseed oil and season
  • Wrap into a parcel and slowly roast for 1 ½ hours. Take out and peel the cloves. Put into a blender with the cream, butter and balsamic. Blitz to a fine purée, sieve if desired and keep until needed
  • Reduce the stock by two thirds. Keep tasting; you want a full flavoured jus. Pass through a sieve into another pan. Reduce the white port until syrupy, then add the port to the jus
  • To plate warm all the components separately and serve with the pork belly
Tried this recipe?Let us know how it was!
Author Posted on Categories Pork

Crackled Boneless Pork Leg Roast With Crunchy Parmesan & Sage Potatoes

Crackled Boneless Pork Leg Roast With Crunchy Parmesan & Sage Potatoes

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Servings 5

Ingredients
  

  • 2.5 kg boneless pork leg roast rind on and scored (see tips)
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt flakes
  • Store-bought Honey & Mustard Finishing Sauce or chicken gravy heated, to serve

Crunchy parmesan & sage potatoes

  • 2 x 500g bags microwavable baby white potatoes
  • 1/4 cup finely grated parmesan
  • 80 g butter melted
  • 1/2 cup sage leaves

Instructions
 

  • Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes or until golden and a crackling forms.
  • Reduce heat to 180°C/160°C fan-forced and roast for 1 hour and 20 minutes or until 65°C when tested in the thickest part with a meat thermometer. Remove pork from the oven. Cover with foil and rest for 10 minutes.
  • Meanwhile, to make crunchy parmesan and sage potatoes, pierce the bag and microwave potatoes, one bag at a time, on high for 7 minutes each. Stand for 10 minutes to cool slightly. Drain and set aside to dry.
  • Sprinkle parmesan onto a large baking tray lined with baking paper. Drizzle with melted butter. Sprinkle with sage leaves. Using a potato masher, “squash” potatoes to about 2cm thick. Place potatoes onto cheese mixture. Place potatoes in the oven, in the last 35 minutes of cooking pork. Turn potatoes in the last 10 minutes of cooking.
  • Serve pork with potatoes and sauce or gravy.
Tried this recipe?Let us know how it was!
Author Posted on Categories Pork

PULLED PORK TOSTADAS

 

PULLED PORK TOSTADAS

Print Recipe Pin Recipe
Course Entree, Main Dish, Platter
Cuisine Sth American
Servings 6

Ingredients
  

  • 4 Corn or Flour Toastadas*
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 2 Tsp Cumin
  • 1 Tbsp Sea Salt Flakes
  • 4 Tbsp Chili Powder
  • 1 tsp. cayenne pepper
  • 1 avocado
  • 1/4 Cup Crumbled Feta Cheese
  • 1 Boneless Pork Shoulder or Leg Roast 1.5 - 2kg

Instructions
 

  • In a small mixing bowl, whisk together cayenne pepper, chili powder, salt, cumin, onion powder and garlic powder.
  • Take the spice mixture and rub onto the pork shoulder roast. Place the roast in a slow cooker, and add any reserved spice rub. Cook on a low setting for 6-10 hoΩrs, or until the pork is so tender it falls apart.
  • Remove the roast from the slow cooker and place on a cutting board. Use two forks to pull meat apart into bite-sized shreds.
  • Place the pork shreds back into the slow cooker and toss to coat with the juice from the roast.
  • Serve over tostada and top with crumbled feta and diced avocado.

Notes

To make tostadas simply oven grill or deep/shallow fry small corn or flour tortillas until crispy and drain on kitchen paper.
Tried this recipe?Let us know how it was!
Author Posted on Categories Pork

Plum and Ginger Glazed Christmas Ham

Plum and Ginger Glazed Christmas Ham

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 minutes

Ingredients
  

  • 1 5-6 kg smoked ham on the bone
  • 1 jar plum jam
  • 1/3 cup lime juice
  • 1 teaspoon Dijon mustard
  • 2 teaspoon grated fresh ginger
  • Salt to season

Instructions
 

  • Using a sharp knife, score the skin around the knuckle. Starting at the opposite end, lift the skin with your fingers and gently separate between the skin and the fat layer. Trim and score the ham fat in a diamond pattern.
  • Line a large baking tray with baking paper and place a wire rack on the tray to elevate the ham.
  • In a saucepan, mix together the plum jam, lime juice, mustard and ginger, gently heat to combine. Season to taste.
  • Generously brush ham with glaze, place uncovered ham into a pre-heated oven (140°C).
  • Baste the ham with glaze at 15 minutes intervals. Total cooking time – allow 30 minutes per kilo.
  • Allow the ham to rest for 10 -15 minutes before slicing.
  • Garnish the knuckle with herbs and a festive ribbon.
Tried this recipe?Let us know how it was!

Lime and Chilli Roasted Pork Shoulder

Lime and Chilli Roasted Pork Shoulder

Print Recipe Pin Recipe
Course Main Dish, Platter
Cuisine Sth American
Servings 8

Ingredients
  

  • 10 cloves garlic
  • 2 shallots sliced (white and green parts)
  • 2 tablespoons coriander seeds
  • 1 large green chilli
  • 2 tablespoons hot chilli sauce
  • 2 teaspoons cumin seeds
  • Kosher salt and freshly ground pepper
  • 1 2 - 2.5 kg pork shoulder
  • 4 wide strips fresh lime zest
  • 1 cup fresh lime juice
  • 1 cup fresh orange juice
  • 3/4 cup extra-virgin olive oil
  • 2 cinnamon sticks broken up

Instructions
 

  • Pulse the garlic, shallots, coriander, chilli, cumin, 2 tablespoons salt, and 1 teaspoon pepper in a food processor to make a thick paste. Trim the fat on the pork shoulder, leaving only a thin layer of fat. Make deep incisions with a paring knife, at about 10cm intervals, all over the meat. Rub the garlic and spice mixture into and all over the meat.
  • Combine the lime zest and juice, orange juice, chilli sauce, olive oil, and cinnamon in a nonreactive stainless steel or glass bowl. Add the meat, cover tightly with plastic wrap, making sure the meat is submerged. Refrigerate for at least 8 hours or up 2 days. Bring to room temperature about 1 hour before roasting.
  • Preheat the oven to 220C. Put the pork, fat-side up, in a large Dutch oven.* Roast the meat, uncovered, for 30 minutes. Add the marinade to the pot and cover with the lid. Lower the temperature to 170C. and roast for 2 hours more. Uncover and continue to cook, basting occasionally, until an instant read thermometer inserted into the meat registers 90 degrees C and the meat is a rich burnished brown, 1 1/2 to 2 hours more. Set aside on a cutting board to rest for 20 minutes before slicing.
  • For the sauce: Strain the pan drippings through a fine mesh sieve into a gravy separator and discard all excess fat. In a small saucepan, mix the pan drippings with 1/2 cup water and bring to a vigorous boil. Slice the meat and serve with the pan drippings.
Tried this recipe?Let us know how it was!

Perfect Pork Loin Roast

Perfect Pork Loin Roast

Print Recipe Pin Recipe
Prep Time 30 minutes
Servings 6

Ingredients
  

  • 1 1.8-2 kg pork loin roast
  • 2 tablespoons oil
  • 1 tablespoon sea salt

To serve:

  • Roasted vegetables potatoes pumpkin, carrots and parsnip
  • baby peas
  • gravy
  • apple sauce

Instructions
 

  • Remove pork loin roast from packaging taking note of weight and pat dry with paper towel.
  • Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.
  • Place pork skin side up in a plastic dish and put it back in the fridge uncovered overnight to dry the skin out
  • When ready to cook remove the pork from the fridge an bring to room temperature.
  • Rub the rind well with oil and sea salt massaging well into the scored areas.
  • Place the pork loin roast on a wire rack in a deep roasting pan, then place in preheated oven at 240⁰C for 40 minutes. Do not open oven door during this period.
  • Reduce oven temperature to 180⁰C for the remaining cooking time allow 30-35 minutes per kg. (Roast prepared vegetables now).
  • Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes prior to slicing.
  • Slice loin and serve with roasted vegetables, freshly cooked peas, gravy and apple sauce.
Tried this recipe?Let us know how it was!
Author Posted on Categories Pork

Glazed Ham With Pickled Watermelon Rind

Most Christmas tables will feature a ham, but let’s face it, when combined with Turkey, Pork and all the trimmings it can be a little to much. We came across this recipe on Gourmet Traveller and tried a ‘scaled down’ version it last weekend. The asian flavours of this glaze match perfectly with the pickles that also cut through the richness of the other meats and trimmings – It’s a match made in heaven!

GLAZED HAM WITH PICKLED WATERMELON RIND

Print Recipe Pin Recipe
Course Main Dish
Cuisine Modern Australian

Ingredients
  

  • 500 ml fresh pineapple juice
  • 300 g light palm sugar finely chopped
  • 30 g ginger thinly sliced
  • 2 star anise
  • 1 small red chilli thinly sliced
  • 2 limes juiced
  • 1 lime rind finely grated
  • 1 leg of ham skin removed, fat scored, about 7kg
  • Pickled watermelon rind
  • 400 ml coconut vinegar
  • 330 g caster sugar
  • 2 tsp coriander seeds
  • 200 gm watermelon rind thinly sliced (use a mandolin if you have one)
  • 3 golden shallots thinly sliced
  • 1 small red chilli thinly sliced

Instructions
 

  • For pickled watermelon rind, bring vinegar, sugar, coriander seeds, 100ml water and a pinch of salt to the simmer in a saucepan over medium heat, stir to dissolve sugar (5-7 minutes) and set aside to cool (30 minutes). Add watermelon rind, shallot and chilli and refrigerate to pickle (overnight-48 hours).
  • Preheat oven to 180C. Combine pineapple juice, sugar, ginger, cloves, star anise, chilli and lime rind in a small saucepan over medium heat, stir to dissolve sugar and simmer until reduced by half (15-20 minutes). Remove from heat, add half the lime juice and set aside.
  • Place ham in a large roasting pan, brush with pineapple glaze and roast, basting occasionally, until ham is caramelised and warmed through (1¼-1½ hours). Season to taste with remaining lime juice, slice and serve with pickled watermelon rind.
Tried this recipe?Let us know how it was!
Author Posted on Categories Pork

PORCHETTA – ITALIAN ROAST PORK – A PERFECT FESTIVE FEAST

You need to start this the day before you cook it, but the end result is well worth the effort. The combination of Fresh and Dried Fennel (seeds) really impart a flavour that has to be tried to be understood and the pan juices? Amazing – Only matched by the crispiest crackling you’re likely to taste!

PORCHETTA - ITALIAN ROAST PORK

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 1 day 4 hours 30 minutes
Course Main Dish
Cuisine Italian
Servings 8

Ingredients
  

  • 3 - 4 kg pork shoulder boned and rolled with rind on
  • Sea salt flakes
  • Freshly ground pepper
  • 1 tablespoon fennel seeds
  • Fresh fennel fronds from the top of two fennel bulbs
  • 1 teaspoon dried chilli flakes
  • 10 cloves garlic
  • 3 tablespoons olive oil
  • 10 tender fennel branches
  • 1 bottle dry white wine
  • 2 cups water

Instructions
 

  • The day before you are wanting to cook the pork, unroll the shoulder and place rind side up on a large board. Pat the rind dry and score it at 2cm intervals diagonally ensuring you don't cut down to the flesh (or the juices of the pork will escape when cooking and it will dry out your pork)
  • Turn over and season the flesh with two handfuls of sea salt flakes and a generous amount of freshly ground pepper. Dot the 10 garlic cloves on the flesh, pushing them into the flesh where possible. Sprinkle all over with fennel seeds, dried chilli flakes and fennel fronds (in that order).
  • Gently and tightly re-roll the shoulder (noting that it will be harder to roll with the filling) and tie with butchers twine (or re-use the elastic twine if your pork came with it). Place on a rack, lightly cover with cling film, and place in your fridge overnight.
  • Remove the pork from the fridge two hours before you want to cook. 30 minutes before your pork goes into the oven, preheat it to 220 c.
  • Drizzle the olive oil on the pork 1 tablespoon at a time and massage it into the scoring. Then, taking 2-3 generous handfuls of sea salt flakes and press it into the rind ensuring you have a visible layer of salt on the rind. Ensure you have a roasting tray with a roasting rack large enough for your pork. Cut your fennel branches in half, then lay them on the roasting rack making a bed for your pork, and transfer the pork to the tray. Into the bottom of the tray pour 2 cups wine and 1 cup water.
  • Place in the oven and bake at 220° for 20 minutes, then turn down the oven to 180° and roast for 40 minutes per kilogram - turning it around every hour or so and adding the remaining wine and water halfway through.
  • Remove from oven and transfer the pork to a large board. Cover with aluminium foil and rest for 30 minutes before serving. To serve, remove the crackling, breaking it up into pieces. Slice the pork in large rounds and serve with the pan juices.
Tried this recipe?Let us know how it was!

Author Posted on Categories Pork