Pork

General rules for cooking Roast Pork

220 celsius degrees for 20 minutes

30 minutes per 500 grams at 170 degrees celsius

Pork Belly

1 kilo belly of Pork

3 tbsp olive oil

1 tbsp each of coriander and fennel seeds or ground fennel

3 cloves of garlic

1/2 cup water

salt

1. Preheat the oven to 180 degrees
2. Rub the oil, crushed garlic, ground fennel and coriander all over the pork
3. Pour the water into a roasting dish
4. Sprinkle the skin with rock salt
5. Roast for 45 minutes, if the skin is not crunchy turn oven up to 200 degrees and if you have fanbake turn that on
6. Rest for 10 minutes and then slice

Serve with pan fried greens (Beans, silverbeet, spinach, crushed garlic, peeled (thanks Maree) broad beans)

Ham, Potato and Herb Pie (great for using left over ham from Christmas)

500 g savoury short crust pastry (I buy the sheets so that you don't have to roll them out)

7 medium potatoes (Rua or Desiree), peeled and cooked until just starting to get soft

700 g sliced ham

3 tbsp chopped basil

3 tbsp chopped parsley

sea salt and ground pepper

3 eggs

1/3 cup milk

1/2 cup cream

1 extra egg beaten with a little milk to glaze

1. Grease a 22 cm spring form pan with a little butter
2. Lay a sheet of pastry in the pan, you might need part of another one to go up the sides
3. Cut potatoes into 1/2 cm thick slices and layer in pan alternating with sliced ham and a sprinkling of herbs on each layer
4. Keep repeating the layers of potato and ham and herbs
5. Press down firmly
6. Beat eggs with milk and cream and gently pour over potatoes and ham
7. Cover pie with pastry
8. Make small slits in pastry
9. Refrigerate for 30 minutes (put on a plate as it will leak liquid)
10. Preheat oven 190 degrees
11. Glaze pie with mixture of extra egg and milk
12. Bake for 45 minutes
13. Cover with tinfoil
14. Bake for 45 minutes
15. Leave in tin for 10 minutes, cut in to wedges

Blair's 6 hour slow roast Pork

Pork 3 -4 Kg

Oil

Salt

Score Pork skin
1. Oil then Salt and pepper all over
2. Oven 220 degrees for 1/2 hour
3. Baste Pork
4. Oven 170 degrees
5. Double foil over the top for 4 1/2 hours
6. Take out of oven, remove foil, baste and cook for another hour

Crispy Pork Salad

Dressing

1 tbsp ground fennel

1 tbsp grainy mustard

1 tbsp white wine vinegar

3 tbsp virgin olive oil

1/2 tsp honey

1/2 tsp salt

pepper

Dressing

- Combine all dressing ingredients

Roasted Walnuts

- preheat oven 180 degrees
- toss walnuts in vegetable oil
- place in a small roasting dish
- roast for 3 mins, shake, roast for another 3-5 mins

Salad

6 new potatoes scrubbed

6 pork & fennel sausage (or pork and any other flavouring)

1 tbsp vegetable oil

lettuce

bunch of asparagus, blanched

1/2 red onion, finely sliced

1/2 cup walnuts roasted

Salad

1. Simmer potatoes until just before tender
2. drain and slice while warm, drizzle two tbsps of dressing over potatoes, leave to cool
3. squeeze sausages from casings and discard casings
4. heat oil in saute pan and fry sausage meat, breaking up meat into small pieces and cooking until golden and crispy

Assemble

Combine lettuce, asparagus, red onion and walnuts, toss with remaining address

Place on a serving plate, top with potatoes and pork

Pork Belly

Put skin side down in Air oven 250 degrees for 10 min

flip over, drizzle oil over, salt and cook for 20 mins in high

Pork Belly in Air oven (Maree's version)

Pork Belly

Salt

Oil

Heat oven for 20 mins at 200 degrees
1. Oil and salt pork, put into oven skin up for 20 mins
2. Turn over for 20 mins at 185 degrees
3. Turn over to skin up for approx 20 mins (check frequently)
4. Turn over for another approx 20 mins

Pork Shoulder with Sage, Parsnips and Cider

1 tbsp olive oil

1.5-2 kg pork shoulder, skin off

150 gm streaky bacon, roughly chopped

12 pickling onions, peeled with root end left intact

6 cloves garlic, peeled

2 tbsp roughly chopped sage

330ml apple cider

600gm parsnips, peeled

1/3 cup cream

2 tsp Dijon mustard

2 tbsp chopped parsley

sea salt and ground pepper

Preheat oven 150 degree C Fanbake
Heat the oil in a pan. Season the pork and brown well on all sides. Transfer to a plate
Add the bacon, onions, garlic and sage to pan and cook for 5 minutes.Increase heat and add cider, season with salt and pepper. Let it boil up scraping the sticky bits of the pan. Remove from heat.
Cut parsnips into quarters and cut out the tough core then cut into wedges
Place half the parsnips and half the onion/cider mixture in the base of a large casserole dish
Place pork on top then add the remaining parsnips and pour over the remaining cider mixture
Cover with baking paper and then put on lid
Cook for 2-3 hours or until pork is very tender and will easily pull apart
Transfer pork, onions and parsnips to a platter and cover to keep warm
Put the casserole over a high heat and add the cream and mustard
Bring to boil then cook until the juices are reduced a little an syrupy
Season and stir in the parsley then pour over the pork

Balsamic Braised Pork Chops with Grapes and Rosemary

4 bone in pork chops, skin off

1 tbsp olive oil

2 red onions, thinly sliced

100g streaky bacon, sliced 1cm

2 garlic cloves, crushed

2 tsp finely chopped rosemary

2 tbsp brown sugar or coconut sugar

1/3 cup balsamic vinegar

1 tsp Dijon mustard

2 cups seedless red grapes (optional)

1/2 cup white wine or chicken stock

2 tbsp chopped parsley

sea salt and ground pepper

Season the chops with salt and pepper
Heat oil in fry pan, cook pork chops for 2 minutes on each side, then transfer to a plate
Add the onions, bacon, garlic and rosemary to the same pan and cook until the onions are soft
Stir in sugar, balsamic vinegar and mustard and cook for 2 minutes
increase heat and add the grapes and wine or stock
Season and bring to boil
Simmer for 3 minutes, then add chops back to the pan with the resting juices
Simmer gently for 3-4 minutes to reheat the chops and reduce the sauce a little
Stir in the parsley just before serving

Marinated Pork Loin steaks

2 cloves garlic, minced
2 tablespoons brown sugar
1/4 cup honey
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 teaspoons tomato sauce
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 (190g) pork loin chops, thick cut

Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, tomato sauce, ginger, onion powder, cinnamon and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag then place the pork chops into the marinade. Squeeze the air out of the bag then seal. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
Preheat a barbecue for medium heat then lightly oil the grate.
Remove the pork chops from the plastic bag then shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Barbecue chops on the preheated barbecue, basting with the reserved marinade until meat is browned, no longer pink inside, 8 to 10 minutes per side.
Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil then reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

Gordon Ramsey CRAZY STICKY RIBS

1 onion
2 garlic cloves
2 tbsp olive oil
1/2 tsp chilli flakes (optional)
1 tsp fennel seeds
110g dark soft brown sugar
600g tomato ketchup
110ml dark soy sauce
1kg rack of pork spare ribs
Salt and pepper

Heat your oven to 150˚C.
While the oven is warming, peel and roughly chop the onion. Then peel and crush the garlic in a garlic crusher.
Place a frying pan over a medium heat until it is hot, then add the olive oil, onion and garlic. Fry for 4 to 5 minutes or until the onion has softened.
Add the chilli (if using), fennel seeds and brown sugar and cook, stirring, for a further 1 to 2 minutes until the sugar has melted.
Add the tomato ketchup and soy sauce and stir everything together. Bring to the boil, then reduce the heat and simmer for 10 minutes, until the sauce thickens up.
Put the ribs into a deep-sided roasting tray and pour over the sauce.
Cover the tray with foil and put it into the oven for 2 hours, then increase the oven temperature to 180˚C, remove the foil and cook for 30 to 45 minutes more.
Once cooked, remove the tray from the oven and let the ribs cool down so they are not too hot to handle before serving.

Braised Pork with Herbs, Bacon and Baby Potatoes

INGREDIENTS

1.5-kilogram piece pork scotch fillet, skin removed

sea salt and ground pepper

1 tablespoon olive oil

12 medium waxy potatoes, halved if large

2 brown onions, thickly sliced

150 grams streaky bacon, roughly chopped

2 tablespoons roughly chopped sage

3 big sprigs thyme

8 whole cloves garlic, skin left on

2 teaspoons whole fennel seeds

1 tablespoon Dijon mustard

500ml pear or apple cider

To finish

2 tablespoons crème fraîche

To serve (optional)

cress or rocket

crusty bread

METHOD

Preheat the oven to 150°C fan bake.
Season the pork generously with salt and pepper. Roll up the fillet and tie with kitchen string at 4cm intervals to secure.
Heat the oil in a large sauté pan and brown the pork on all sides. Transfer to a large roasting dish along with the potatoes. Don’t wash the pan.
Add the onions, bacon, sage, thyme, garlic and fennel seeds to the sauté pan and cook, stirring often, for 10 minutes. Stir in the mustard then add the cider, letting it come to the boil. Season then pour the contents of the pan over the pork in the roasting dish, spreading it evenly.
Cover the dish with a piece of baking paper then with foil to seal tightly.
Cook for 1 hour then uncover and continue cooking for a further hour, or until the pork is tender when pierced with a skewer and the juices run clear.
To finish: Transfer the pork to a large plate. Cover with a piece of foil to keep warm and rest for 10 minutes. Stir the crème fraîche into the pan juices and place back in the oven for 10 minutes.
To serve: Remove the string and slice the pork. Spoon over the onions and potatoes along with lots of the pan juices. Serve with cress or rocket and crusty bread, if desired.

Pork Chops

INGREDIENTS

4 pork loin chops

salt

Freshly ground black pepper

1 tbsp. freshly minced rosemary

2 cloves garlic, minced

115g butter, melted

1 tbsp. extra-virgin olive oil

Preheat oven to 190°. Season pork chops generously with salt and pepper.
In a small bowl mix together butter, rosemary, and garlic. Set aside.
In an oven safe skillet over medium-high heat, heat olive oil then add pork chops. Sear until golden, 4 minutes, flip and cook 4 minutes more. Brush pork chops generously with garlic butter.
Place skillet in oven and cook until cooked through (62° for medium), 10-12 minutes. Serve with more garlic butter.

Greek Pork Shoulder with Orzo

1.6 kg pork shoulder, bone-in
Sea salt and freshly ground black pepper, to season
Olive oil
5g fresh oregano
5g fresh thyme
5g fresh rosemary
5g fresh sage
2 lemons, juiced
1 head of garlic
6 shallots, halved
100g black olives
70g caper berries
500ml chicken stock
65ml dry white wine
500g orzo pasta rice
45ml olive oil

Season the pork skin well with salt. Leave uncovered in the fridge overnight to dry out.

Preheat the oven to 180°C (160°C fan-assisted).

Place the pork shoulder into the Le Creuset 27cm Signature Oval Casserole. Score the fat and drizzle well with olive oil. Scatter the herbs, lemon juice, garlic, shallots, olives, and caper berries in the casserole. Pour the stock and white wine into the casserole, taking care not to touch the skin. Cover with the lid, and slow roast for 4 hours.

Turn up the oven to 220°C (200°C fan-assisted), remove the lid from the casserole and scoop off the layer of fat that has come from the pork. Pour off the liquid and return the pork shoulder to the oven for approximately 1 hour. Grill the skin towards the end if it’s not crackled. Cook the orzo pasta rice until al dente, toss in olive oil and season. Keep aside for serving. Carve the shoulder and serve in the hot broth with the warm orzo and more fresh herbs if desired.

Slow Cooked Pork Shoulder With Cider Apples & Shallots

2kg pork shoulder with rind
Sea salt and cracked black pepper
2 apples, quartered
3 shallots, halved
2 celery sticks, roughly chopped
3 large garlic cloves, skins attached
1 bay leaf
1 tablespoon fennel seeds
800ml chicken or vegetable stock
200ml dry cider
1 tablespoon plain flour

FOR THE MUSTARD POTATOES

750g baby or midi potatoes, larger potatoes cut in half
2 teaspoons wholegrain mustard
1 tablespoon mixed herbs
1 tablespoon rapeseed oil

Preheat the oven to 220˚C/ Gas Mark 7

Thoroughly dry the pork joint with a kitchen roll before seasoning the meat with salt and pepper. Score the rind with a sharp knife before rubbing in a good handful of salt. Place the joint in the Le Creuset Signature Cast Iron Oval Casserole and place in the hot oven without the lid for 30 minutes.

When the rind begins to blister and crackle, remove the joint from the oven and turn it down to 170˚C/ Gas Mark 3.

Nestle the apples, shallots, celery, garlic, bay leaf and fennel seeds under and around the pork. Pour in the stock and cider, so the joint is half-covered with liquid and put on the lid. Place in the oven and cook for 3 hours.

After 3 hours, the meat should be tender but still holding firm. Remove from the oven and turn the oven back up to 200˚C/ Gas Mark 6. Carefully remove the joint, shallots and apple pieces from the cooking liquid. Using a sharp knife, carefully remove the crackling from the joint. Cover the joint with foil and allow to rest whilst you cook the potatoes and finish the crackling.

Place the potatoes in a baking tray and coat well with the mustard, herbs, oil and a little seasoning. Add the crackling to the baking tray and place in the oven. Cook for 50 minutes, turning the potatoes a couple of times during cooking and remove the crackling once crisp.

Pour the cooking liquid through a sieve into a clean saucepan. Place over a medium heat. Take 2-3 tablespoons of liquid and combine with the flour in a jug to create a thick paste. Whisk the flour back into the pan and simmer until thickened. Season to taste (and add gravy browning if desired).

Thickly slice and serve the pork and potatoes alongside the apple and shallot pieces and pour over the gravy. Serve with seasonal greens and crackling.

Cook's Notes

Don't worry that your crackling softens slightly when cooking the pork with the lid on. Once the rind is returned to a hot oven with the potatoes, it will crisp up to make for the perfect crackling to accompany the pork.

Pan-Searing (Best for Flavor)

This method creates a golden crust and takes about 15 minutes.

Prep: Pat chops dry and season generously with salt, pepper, garlic powder, and paprika. Let them rest at room temperature for 15-20 minutes.
Sear: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear for 3-4 minutes per side until golden brown
.
Baste (Optional): Add 2 tablespoons of butter, crushed garlic, and thyme to the pan. Spoon the melted butter over the chops for 1-2 minutes.
Rest: Remove from the pan, tent with foil, and rest for 5 minutes.

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