Archive for the ‘Recipes’ Category

Crispy NZ Pork Roast: A Deliciously Simple Recipe for Any Occasion

Posted on: May 22nd, 2025 by Wasi

There’s nothing quite like a golden, crackling pork roast to bring people together, especially when it’s made with top-quality NZ pork from The Original Aussie Butcher. Known across Auckland for expertly prepared cuts and unbeatable freshness, we’re proud to offer New Zealand pork shoulder roasts that are perfect for your next family dinner, celebration, or Sunday lunch.

Whether you’re cooking for a crowd or just treating yourself to a hearty homemade meal, we’ll talk you through how to prepare the ultimate roast pork – super crispy crackling on the outside, tender and juicy in the centre, and a rich gravy from the pan juices to tie it all together.

Start with the Right Cut

At The Original Aussie Butcher, we only stock NZ-raised pork that meets the highest Quality Mark standards. For the perfect roast, we recommend a bone-in, skin-on New Zealand pork shoulder roast. This cut delivers intense flavour, melt-in-your-mouth tenderness, and the coveted crispy crackling that defines a great pork roast.

Why choose us?

✅ No imported meat

✅ Expert butchers who prep your cuts the traditional way

✅ Locally sourced, fresh pork prepared daily

✅ Custom preparation available on request (scored, tied, portioned)

Crispy NZ Pork Roast Recipe

Ingredients:

1.8–2.5kg NZ pork shoulder roast, bone-in, skin-on
2 tbsp olive oil
1½ tbsp sea salt
1 tsp fennel seeds (optional)
1 tsp cracked black pepper
3–4 cloves garlic, minced
1 tbsp fresh rosemary or thyme, finely chopped

For the gravy:

2 tbsp pan juices
1 tbsp flour
1 cup stock (chicken or vegetable)
½ cup apple cider (optional)
Salt and pepper to taste

Preparation & Cooking

1. Score and Season

Start by patting the pork skin dry with paper towels – dry skin is essential for crackling. Using a sharp knife, create thin, deep scores across the skin. You can ask one of our butchers to do this for you when you make your purchase.

Rub olive oil and sea salt deep into the skin, especially into the scores. This combination helps draw out moisture and crisps the skin during roasting.

Next, mix the minced garlic, fresh rosemary, cracked pepper, and fennel seeds. Rub this flavourful paste over the meat (not the skin). Place the pork uncovered in the fridge for 1–12 hours to dry the skin further and enhance flavour development.

2. Roasting Process

Preheat the oven to 230°C (fan bake) to start. The high oven temperature at the beginning of the cooking process will help blister the skin and set the stage for a super crispy crackling.

Place the pork on a rack inside a roasting dish, allowing hot air to circulate and fat to drip away. Roast at 230°C for 25–30 minutes until the skin begins to bubble and brown to a nut brown colour.

After this initial blast, reduce the oven temperature to 160°C and continue cooking for around 40 minutes per kg. For example, a 2.5kg roast will need roughly 1 hour and 40 minutes.

To check the pork, insert a meat thermometer into the thickest part of the meat, avoiding the bone. You’re looking for an internal temperature of 71°C for perfectly cooked pork that is still juicy.

3. Rest and Carve

Once the roast is done, remove pork from the oven and set it to rest loosely covered in foil for 15–20 minutes. This resting period allows juices to redistribute through the meat, ensuring it stays moist.

Use a sharp carving knife to slice pork against the grain. The meat should be tender and succulent, with a shatteringly crisp layer of crackling on top.

Make the Gravy from Pan Juices

While the pork rests, it’s time to transform your pan juices into a flavour-packed, rich gravy.

Place your roasting dish or tip pan juices into a small saucepan over a low to moderate heat. Add 1 tbsp of the roast drippings and add flour, stirring to form a smooth roux. Cook until the flour turns golden.

Slowly add stock, whisking constantly to prevent lumps and deglaze all the flavour from the pan. Add the apple cider if using, and stir continuously until the gravy thickens. Taste and adjust seasoning as you go with salt and pepper.

Serving and Presentation

Serve your crispy NZ pork roast with classic seasonal vegetables such as roast carrots, parsnips, or baby potatoes. Don’t forget the essentials: apple sauce for a sweet contrast, and warm bread or Yorkshire pudding for a comforting touch.

Finish your dish by drizzling the hot gravy over everything and garnishing with a sprig of rosemary or chopped parsley.

Expert Tips from The Original Aussie Butcher

Use a rack in your roasting dish for even cooking and airflow
Preheat the oven thoroughly before adding your pork
Sprinkle salt generously over the skin and into the scores for crackle magic
Always check pork with a thermometer to hit the correct internal temperature
Ask our butchers to score or prepare your pork roast – we’re happy to help

Common Mistakes to Avoid

Skipping the drying step – wet skin leads to soggy, chewy, crackling
Not scoring the skin – this prevents proper salt penetration and blistering
Overcooking the pork – dry pork loses flavour and tenderness
Not resting the meat – this step is critical for juicy slices
Forgetting to season well, salt brings the magic to your roast

Where to Buy the Best NZ Pork Shoulder in Auckland

Looking for the best NZ pork roast for your table? Visit your nearest Original Aussie Butcher store for premium New Zealand pork shoulder roast options. We offer traditional cuts, custom preparation, and expert advice to make your roast unforgettable.

From butcher to table, we’re proud to support local farmers and deliver top-tier meat straight to your kitchen.

Frequently Asked Questions

How long do I cook a pork shoulder roast per kg?

Approximately 40 minutes per kg at 160°C, after an initial 25–30 minutes at 230°C. Always use a meat thermometer for best results.

What is the best oven temperature for a pork roast?

Start at 230°C to crisp the skin, then reduce heat to 160°C for slow, even cooking.

Do I cover the pork roast in the oven?

No – leave it uncovered to ensure the skin crisps into perfect super crispy crackling.

How do I make the gravy rich and smooth?

Use pan juices, add flour, and stir continuously while slowly adding warm stock. Simmer until your gravy thickens.

Can I reheat roast pork?

A. Yes. Wrap in foil to avoid drying out and reheat gently in the oven. To retain crackling, uncovered slices are reheated at high heat for a few minutes.

How To Make The Best Roast Leg of Lamb NZ: A Flavourful Guide to Perfecting Your Dish

Posted on: April 11th, 2025 by Wasi

When it comes to creating a fabulous and unforgettable meal, few dishes can rival the classic roast leg of New Zealand lamb. Known for its tenderness and deep, rich flavour, this Kiwi favourite is a staple for Christmas, Easter, Sunday dinner, or any special occasion. At The Aussie Butcher, we pride ourselves on offering premium-quality New Zealand lamb, so you can trust that your roast leg will deliver delicious results every time.

Why NZ Lamb Is the Best for Roasting

Lamb leg from New Zealand is globally recognised for its clean, natural taste and tender texture. This is thanks to our pristine environment and traditional farming practices that focus on raising healthy, grass-fed lamb. The natural flavour of a whole leg of lamb from NZ is enhanced when roasted, making it a centrepiece that truly celebrates our country’s proud meat heritage.

Choosing the Perfect Lamb Leg

When selecting your leg of lamb, opt for a bone-in cut for added flavour and moisture. Look for a lamb leg that has a healthy pink hue and a layer of fat to keep the meat juicy during cooking. At The Aussie Butcher, our butchers are happy to help you choose the best cut for your needs, whether you’re cooking for two or feeding a crowd.

Preparing the Roast Leg of Lamb

Begin by preheating your oven to roughly 180°C (350°F). Pat dry the lamb with paper towels and place it on a rack in a roasting dish. Prepare a rub using olive oil, crushed garlic, salt, pepper, and finely chopped fresh rosemary. For added flavour, insert garlic slivers and small rosemary sprigs directly into small incisions cut into the meat.

Drizzle the oil over the lamb and season generously. This simple yet aromatic paste helps create a golden crust and keeps the meat moist throughout the cooking time.

Roasting the Leg of Lamb to Perfection

Place your roast leg in the preheated oven and roast for approximately 25 minutes per 500g for medium rare. Always use a meat thermometer to determine the internal temperature:

Medium Rare: 60°C
Medium: 65°C
Well Done: 70°C

Once the desired temperature is reached, remove the roasted meat from the oven and cover it loosely with foil. Let it rest for 15–20 minutes. This allows the meat’s natural juices to redistribute, resulting in a juicy, more tender slice.

Adding Flavour with Glazes and Marinades

To elevate your roast lamb, try brushing on a glaze made of honey, olive oil, fresh rosemary, and lemon juice during the last 15 minutes of cooking. Alternatively, a red wine and garlic marinade left overnight in the fridge will infuse the meat with deep, savoury notes.

Making a Rich Gravy from Pan Juices

While your lamb rests, place the roasting pan over the stove on medium heat. Skim off excess fat, then sprinkle in a tablespoon of plain or corn flour and stir to create a smooth paste. Slowly add wine, water, or stock, scraping up all the delicious golden bits stuck to the pan. Whisk until smooth and slightly thickened. Season with salt and pepper to taste, then strain for a rich gravy.

Serving and Enjoying Your Roast Leg of Lamb

Carve the leg against the grain into thin slices and arrange on a pre-warmed serving platter. Pair your roast lamb with classic sides like roasted carrots, garlic mashed potatoes, and green beans. Finish with a good sprinkle of chopped parsley for a burst of colour and freshness. This dish is best enjoyed just out of the oven with a glass of red wine and good company.

Expert Tips from The Original Aussie Butcher

Let the lamb leg come to room temperature before roasting or even cooking.
Always rest your meat after roasting to ensure maximum juiciness.
Use a meat thermometer or spike to avoid overcooking and achieve the perfect roast.
Save the leftovers for a hearty lamb sandwich or stir into a next-day pasta.

Common Mistakes to Avoid

Skipping the resting step can make your lamb dry.
Not using a meat thermometer or spike can result in under- or overcooked lamb.
Using too much marinade can overpower the natural flavour of the lamb.
Not seasoning generously before roasting.

Final Thoughts

A beautifully roasted leg of lamb is more than just a meal—it’s an experience of shared tradition, exceptional flavour, and New Zealand pride. With the right ingredients and attention to detail, this classic dish becomes the highlight of your table.

Visit Us Today

Looking to make your next roast lamb unforgettable? Visit The Aussie Butcher for premium NZ lamb, expert tips, and all the ingredients you need to create the perfect roast leg of lamb NZ. Stop by one of our Auckland stores or browse online to view our great range of meat and current specials to bring gourmet quality to your table.

Frequently Asked Questions

How long does it take to cook a roast leg of lamb NZ-style?

The cooking time depends on the weight and desired doneness. As a general rule, roast for 25 minutes per 500g for medium rare. Always be sure to check the internal temperature of your meat with a kitchen thermometer.

What herbs go best with a leg of lamb?

Fresh rosemary is a classic match for roast lamb, often paired with garlic, olive oil, and lemon juice for a bright, savoury flavour.

Should I cover my lamb with foil while roasting?

You don’t need to cover it during roasting unless it’s browning too quickly. However, it’s essential to cover the lamb with foil while it rests to retain moisture.

Can I make gravy using the pan juices?

Absolutely! A rich gravy made from the roasting juices, flour, and stock or wine adds incredible depth and completes the dish.

What should I do with leftover roast lamb?

Leftovers can be transformed into a delicious lamb sandwich, stir-fry, or even added to a salad. Store them in the fridge and consume them within three days for the best taste and safety.

When you want the best meat in New Zealand, contact your local and original Aussie Butcher!

The Ultimate Steak Recipe Guide for Perfectly Tender and Juicy Results

Posted on: March 26th, 2025 by Wasi

Cooking the perfect steak is an art that blends high-quality ingredients with refined cooking techniques. Whether you’re craving a restaurant-quality pan-seared steak, a tender sirloin steak, or a garlic butter steak, mastering the process will take your home-cooked meals to new heights. At The Aussie Butcher, we specialise in premium New Zealand-grown meats, ensuring every steak recipe starts with the best fresh ingredients.

Transfer steak after resting and slice for the perfect meal

From selecting the right cut to achieving the perfect sear, this guide will help you cook a steakhouse-quality dish every time. Whether it’s a special occasion, a cosy date night, or simply the desire for a delicious meal, these tips will refine your cooking skills and create an unforgettable steak dinner.

Choosing the Best Steak

Understanding Different Cuts

Selecting the perfect meat cut is crucial to achieving a wonderful recipe. Each cut offers unique flavours, textures, and cooking methods:

Sirloin Steak: Lean yet flavorful, ideal for grilling or a pan-seared steak.
Filet Mignon: The most tender cut, perfect for a luxurious special occasion.
T-Bone: A combination of tenderloin and sirloin steak, delivering rich flavours.
Ribeye: High in saturated fat, offering deep marbling and exceptional juiciness.
Skirt or Flank Steak: Best when marinated and cooked quickly over high heat.

The Importance of Marbling

Marbling in meat refers to the thin streaks of fat interspersed within the muscle. This fat melts during cooking, creating a juicy, flavorful bite. To ensure the best results, always pat dry your steak with paper towels before seasoning, which helps achieve a better sear.

Preparation: Setting the Stage for Success

Bringing Steak to Room Temperature

A common mistake is cooking steak straight from the fridge. Instead, allow it to reach room temp for at least 30 minutes before cooking. This ensures even cooking and prevents a tough exterior with a raw centre.

Proper Seasoning Techniques

For a classic dish, season your steak generously with kosher salt and pepper. This enhances its natural flavours without overpowering them. If desired, a soy sauce-based marinade can add depth and umami, particularly for steak sandwich variations.

Mastering the Cooking Process

Pan-Searing for a Perfect Crust

For a perfect steak dinner, using a cast iron skillet or cast iron pan is ideal. It retains heat evenly, creating a seared steak with a crisp crust. Follow these steps for success:

Heat olive oil in a cast iron skillet over high heat until it shimmers.
Pat dry the steak and place it in the pan. Let it sear undisturbed for 2-3 minutes.
Flip and sear the other side, basting with garlic butter.
For added flavour, add garlic, red pepper flakes, and fresh herbs while searing.
Transfer the steak from pan to plate and let it rest for 5-10 minutes before serving.

Using a Meat Thermometer for Desired Doneness

To achieve the correct internal temperature, use a thermometer:

Rare: 50°C (122°F)
Medium Rare: 55°C (131°F)
Medium: 60°C (140°F)
Medium Well: 65°C (149°F)
Well Done: 70°C (158°F)

Once the steak reaches the desired level, remove the cooked steak from the pan, and allow it to rest to retain its juices.

Steak Meal Prep Ideas

Cooking a steak in advance allows for versatile meals throughout the week. Slice cooked steak for salads, sandwiches, or one-pan dishes. A garlicky butter-coated steak can be refrigerated and used for quick, tasty meals on busy days.

Special Occasion Steak Recipe Ideas

For an indulgent experience, try these recipes:

Garlic Butter Steak: A seared steak topped with rich garlic butter for enhanced rich flavours.
Pan-Seared Filet Mignon: Cooked in an iron skillet and basted with butter for a melt-in-your-mouth texture.
Steak with Dipping Sauce: Serve with soy sauce and red pepper flakes mix for an umami-packed taste.

Serving Suggestions for Your Steak

Classic Sauces and Sides

A steakhouse-quality meal isn’t complete without the perfect accompaniments. Pair your steak with garlic butter, a classic dipping sauce, or olive oil-based chimichurri. Serve alongside a salad, roasted vegetables, or creamy mashed potatoes for a balanced meal.

Pairing with Beverages

For a true restaurant-quality experience, pair your steak with a bold red wine like Pinot Noir or Cabernet Sauvignon. If you prefer beer, a rich stout or amber ale complements the meat’s deep flavours.

Conclusion

A perfect steak dinner is within reach, with the right cooking skills and high-quality meat. By choosing fresh ingredients from The Aussie Butcher, you can enjoy a delicious meal with steakhouse-quality results.

Ready to Lift Your Steak Game?

Looking for the best steak cuts? Visit The Aussie Butcher’s Auckland locations or check out our current specials online. Whether it’s a date night, a special occasion, or a casual dinner, let us provide the finest beef (or lamb, pork or chicken, for that matter) for your next culinary creation.

Frequently Asked Questions

What should I marinate my steak in?

A classic steak recipe marinade includes olive oil, soy sauce, garlic, pepper, and fresh herbs. For extra tenderness, add a splash of vinegar or citrus juice to break down muscle fibres while enhancing rich flavours.

How do I make my steak tender and juicy?

For the best steak, follow these tips:

Pat dry before cooking for a proper sear.
Use high heat and an iron skillet for a crispy crust.
Add butter and herbs while cooking to infuse flavour.
Let it rest for a while before slicing to retain juices.

With these techniques, you’ll achieve a juicy, tender, and utterly delicious steak every time.

What is the best method to cook steak?

The best method depends on your own tastes, but pan-searing in a cast-iron skillet is one of the best techniques. This method locks in juices, creates a beautiful crust, and allows for precise temperature control. Grilling is another popular method, imparting a smoky, charred flavour.

Explain the 3 3 3 rule for steaks.

The 3-3-3 rule is a simple steak-cooking method:

Sear one side for 3 minutes on a high heat.
Flip the steak and sear the other side for 3 minutes.
Reduce heat and cook for a final 3 minutes to reach medium-rare.

This technique ensures a crispy crust while keeping the inside juicy.

No matter how you like your steak cooked or served, the Aussie Butcher has the cuts you need, so visit us at one of our Auckland stores today!

Top 5 New Zealand Pork Cuts You Need to Try | The Aussie Butcher

Posted on: October 14th, 2024 by Wasi

Top 5 New Zealand Pork Cuts You Need to Try

If you’re a fan of New Zealand pork, you’re in for a treat. From pork loin to pork belly, the variety of pork cuts available at The Aussie Butcher is both extensive and packed with flavour. Whether planning a family meal or hosting a barbecue, knowing which cuts to choose and how to prepare them will take your dishes to the next level. Let’s dive into the top 5 pork cuts that you should definitely try.

Pork Loin: The Lean, Tender Favorite

Pork loin is the epitome of lean, tender, and versatile cuts. It can be roasted whole, sliced into pork loin chops, or perfectly grilled. This cut is ideal for those who prefer a low-fat option without sacrificing tenderness or flavour. Season the pork loin with your favourite herbs and spices for a delicious roast, and slow-cook it for a melt-in-your-mouth experience.

Pork Belly: Rich, Flavorful, and Perfect for Slow Cooking

Few cuts are as beloved as pork belly. Known for its rich flavour and layers of juicy fat, this cut is perfect for slow roasting or grilling until you get that iconic crispy crackling. Pork belly is often used for bacon and prosciutto, but it also shines when roasted with minimal seasoning. The slow cooking of the meat allows the fat to render down, making it tender and delicious.

Pork Shoulder: Ideal for Pulled Pork and Slow Roasts

The pork shoulder is a well-marbled cut, making it ideal for dishes like pulled pork. This juicy cut, sometimes referred to as pork butt or picnic shoulder, shines when slow-cooked over several hours. Whether you’re making a slow-roasted pork shoulder or smoked pulled pork, this cut promises tender, fall-apart meat that’s full of flavour.

Pork Ribs: The BBQ Essential for Flavor Lovers

Nothing says BBQ quite like pork ribs. Whether you’re using baby back ribs or spare ribs, these cuts are perfect for grilling or smoking. Marinate the ribs overnight with your favourite sauce, then grill them slowly for a mouthwatering result. The combination of tender, succulent meat and crispy, caramelised edges makes pork ribs a must-have for any cookout.

Pork Chops: Classic, Juicy, and Quick to Cook

Pork chops are among the most popular Kiwi cuts due to their quick-cooking nature and juicy texture. Bone-in or boneless, these chops can be fried, grilled, or roasted. They’re perfect for an easy and quick weeknight meal or a weekend barbecue. For extra tenderness, marinate the chops beforehand and grill them over medium heat, ensuring they stay juicy and flavorful.

How to Cook Each Pork Cut to Perfection

Cooking each cut of pork to its best requires attention to detail. For pork loin, aim for a slow roast in the oven or a quick grill for lean cuts like pork tenderloin. Pork belly thrives with slow roasting for crispy skin, while pork shoulder benefits from long, slow cooking to break down its connective tissues. Pork ribs should be grilled low and slow, and pork chops are best cooked on a hot grill or in a frying pan for a quick, satisfying meal.

Frequently Asked Questions

Q1. What are the top 5 pork cuts?

The top 5 pork cuts include pork loin, pork belly, pork shoulder, pork ribs, and pork chops.

Q2. Which cut of pork is best for the barbecue?

Pork ribs are a BBQ classic, but pork shoulder and pork chops (including sirloin chops) also work well for grilling.

Q3. What are the basic cuts of a pig?

The basic cuts include pork leg, loin, belly, shoulder, and ribs.

Q4. What is the most tender and juicy cut of pork?

The pork tenderloin is the most tender cut, while the pork belly offers the juiciest meat due to its high fat content.

New Zealand offers some of the finest pork cuts in the world, and whether you’re cooking a simple midweek meal or planning a special feast, knowing which cuts to choose and how to prepare them can make all the difference. From the lean pork loin to the rich, slow-cooked perfection of pork belly or pork shoulder, each cut brings something unique to the table. Whether you’re grilling, roasting, or frying, mastering these cuts will elevate your culinary skills and delight your guests.

Ready to try these delicious pork cuts for yourself? Visit The Aussie Butcher today to explore our wide range of fresh New Zealand pork, hand-selected for its quality. With expert tips and weekly specials, we make it easy for you to enjoy the best cuts at unbeatable prices. Call into your nearest store and pick up everything you need for your next meal, or contact us to learn more about our premium selection!

Local Butcher Shares Top Tips on How to Cook Wagyu Beef at Home

Posted on: July 29th, 2024 by Wasi

Cooking succulent Wagyu beef at home can be a delightful experience, especially with the right tips and techniques. Known for its marbled meat and exceptional flavour, Wagyu is a premium choice that can transform any meal into a gourmet experience. Let’s dive into the top tips shared by your local butcher to help you cook Wagyu beef to perfection.

Selecting the Perfect Cut of Wagyu Beef

Choosing a premium cut of Wagyu beef is crucial. Look for cuts with a high marble score, indicating the richness and tenderness of the meat. Common cuts include ribeye, sirloin, and tenderloin. Each cut offers a unique flavour profile and texture, ensuring a delicious meal every time.

Preparing Wagyu Beef for Cooking

Proper preparation and patience is key to bringing out the best in Wagyu beef. Remove the beef from the refrigerator around 30 minutes or so before cooking to allow it to reach room temperature. This helps in achieving an even cook. Season the meat lightly with salt to enhance its natural flavour, and let the marbling do the rest.

Cooking Techniques for Wagyu Beef

The best way undoubtedly to cook Wagyu beef is over medium-high heat. You can use a grill, skillet, or broiler. Sear each side for a few minutes to develop a rich, brown crust while keeping the inside tender and juicy. Due to its leaner composition, grass-fed Wagyu might need to be cooked slightly lower to avoid overcooking.

Achieving the Perfect Doneness

Wagyu beef is best enjoyed medium-rare to medium. Use a good quality meat thermometer on your beef to check the internal temperature, aiming for 130°F (54°C) for medium-rare. The rich marbling will ensure the meat remains tender and full of flavour, even with minimal cooking.

Resting and Serving Wagyu Beef

Once cooked, let the Wagyu beef rest for 5-10 minutes before slicing. This gives the meat juices time to be redistributed, ensuring each bite is succulent. Serve the beef thinly sliced to appreciate its tender texture and rich flavour.

Pairing Wagyu Beef with Sides and Beverages

Pair Wagyu beef with simple sides that complement its rich flavour. Options include roasted vegetables, mashed potatoes, or a fresh salad. For beverages, a robust red wine or a fine sake can enhance the dining experience, balancing the richness of the meat.

Frequently Asked Questions

Q1. What is so special about Wagyu beef?

A1. Wagyu beef is a meat product renowned for its high marbling and intense flavour, making it exceptionally tender and juicy compared to other types of beef.

Q2. Why is Wagyu so expensive in New Zealand?

A2. The cost of Wagyu beef is due to the meticulous rearing practices of Wagyu cattle, including their specialised diet and longer growth period, which result in superior meat quality.

Q3. What makes a cow Wagyu?

A3. Wagyu cattle are a specific produce breed known for their genetic predisposition to marbling and tender meat. They are grass-fed animals raised under strict conditions to ensure premium beef quality.

Q4. What is the difference between Wagyu beef and regular beef?

A4. The main difference lies in the marbling. Wagyu beef has a higher marble score, contributing to its rich flavour and tender texture, distinguishing it from regular beef.

Mastering the art of cooking Wagyu beef at home can elevate your culinary skills and provide an unforgettable, out of this world, dining experience. By selecting the right cut, preparing it properly, and cooking it carefully, you can enjoy the exquisite flavour and tenderness that Wagyu beef offers and will surely love.

Ready to try cooking Wagyu beef at home? Visit The Aussie Butcher to explore our selection of premium Wagyu beef cuts, and start your culinary adventure today. Don’t forget to check out our top-rated customer reviews and other tips for the best cooking experience!

Hearty New Zealand Pork Recipes to Keep You Warm This Winter

Posted on: June 13th, 2024 by Wasi

Winter in New Zealand calls for hearty, comforting meals that can warm you from the inside out. These three New Zealand pork recipes are perfect for chilly evenings, bringing together the best of local ingredients and flavours. Whether you’re cooking for the whole family or just for yourself, these dishes are sure to become a family favourite.

Hearty Pork and Vegetable Stew

Ingredients

1 kg pork shoulder, cut into chunks
2 large carrots, chopped
2 potatoes, diced
1 onion, chopped
3 cloves garlic, minced
2 cups chicken broth
1 can diced tomatoes
1 cup green beans, trimmed
Salt and pepper to taste
2 tbsp olive oil

Preparation Steps

Heat the olive oil in a large pot on the stove over medium heat. Add the pork and seal the meat until browned on all sides.
Remove the pork and set aside. Using the same pot for added flavour, cook the garlic and onions until softened.
Add the carrots, potatoes, and green beans, stirring to combine.
Return the pork to the pot and add the chicken broth and diced tomatoes. Bring to a boil, then slowly reduce the temperature to low and simmer for 1-2 hours until the meat is tender and the vegetables are cooked.
Season to taste with some salt and pepper, and serve warm.

Slow-Cooked Pork Belly with Root Vegetables

Ingredients

1 kg pork belly, skin scored
4 carrots, chopped
4 parsnips, chopped
2 onions, quartered
4 cloves garlic, minced
1 cup chicken broth
2 tbsp soy sauce
1 tbsp brown sugar
Salt and pepper to taste

Preparation Steps

Preheat your oven to 150°C.
Season the pork belly by rubbing the scored skin with salt and pepper.
Place the carrots, parsnips, onions, and garlic in a large roasting pan. Lay the pork belly on top.
Mix the chicken broth, soy sauce, and brown sugar in a small bowl, then pour over the pork and vegetables.
Cover your roasting pan with foil and cook for 3-4 hours until the pork is tender and the skin is crispy.
Remove the foil entirely and cook uncovered for the last 30 minutes so that the skin crisps up
Serve warm with steamed rice.

Classic Roast Pork with Apples and Kumara

Ingredients

1 kg pork loin roast
4 apples, cored and sliced
3 kumara (sweet potatoes), peeled and chopped
2 tbsp olive oil
2 tbsp honey
1 tsp cinnamon
Salt and pepper to taste

Preparation Steps

Preheat your oven to 180°C.
Rub the pork loin well with a mixture of olive oil, salt, and pepper. Place in a roasting pan.
Surround the pork with the apples and kumara. Drizzle with honey and sprinkle with cinnamon.
Roast for 1.5-2 hours until the pork is cooked through and the apples and kumara are tender.
Let the pork rest, covered lightly in foil, for 10 minutes before slicing. Serve warm.

Selecting the Best Pork Cuts for Winter Recipes

Choosing the right pork cuts is crucial for making these hearty winter recipes. Pork shoulder and belly are perfect for slow-cooking due to their higher fat content, which ensures tender and flavorful meat. Pork loin, with its leaner texture, is ideal for roasting.

Tips for Cooking Pork to Perfection

Cooking pork to perfection requires attention to detail. For the best results, cook pork at medium heat to ensure it is thoroughly cooked without drying out. Use a meat thermometer spike or skewer to check the internal temperature, which should reach 63°C for optimal safety and juiciness.

Pairing Pork Dishes with Seasonal Sides

To complement your pork dishes, pair them with seasonal sides like roasted root vegetables, steamed rice, or a fresh bok choy stir fry. These sides will add nutritional value to your meal whilst enhancing the flavours of the pork.

Frequently Asked Questions

Q1. What is the most popular pork dish?

A1. The most popular pork dish often varies, but classic roast pork and pork belly are favourites due to their rich flavour and versatility.

Q2. What temperature is pork cooked in NZ?

A2. In New Zealand, pork is typically cooked to an internal temperature of 63°C to make sure it is safe to eat and retains its juiciness.

Q3. How to cook pork chops in NZ?

A3. To cook pork chops in New Zealand, season with salt and pepper, sear on a piping hot pan until browned, then finish in the oven at 180°C for about 10-15 minutes until the internal temperature reaches 63°C.

Q4. What other ideas are there for using pork?

A4. When exploring new ideas for using pork, two popular options are sweet and sour pork, featuring tender pork with a tangy sauce and vegetables, and a pork stir fry, where pork strips are quickly cooked with fresh veggies like bok choy and broccoli in a hot wok. Pork’s versatility makes it ideal for so many recipes.

These hearty New Zealand pork recipes are perfect for warming up during the cold winter months. From stews to roasts, each recipe brings out the best in local pork, ensuring a delicious and satisfying meal for the whole family.

Visit The Aussie Butcher today to get the best quality pork cuts for your winter recipes, and remember to check out our weekly specials.

Duck & Apple Cassoulet with a Herby Crust

Posted on: January 18th, 2017 by Wasi

Ingredients

200 g dried haricot beans
1 x 1.5 kg whole duck , cut into 8 pieces (ask your butcher to do this)
2 large carrots
2 onions
6 cloves of garlic
2-3 eating apples
4 sticks of celery
½ a bunch of fresh thyme
100 ml Somerset cider , (cloudy, richer farmhouse style)
1 litre organic chicken stock
1 tablespoon tomato purée

CRUMB TOPPING

2 cloves of garlic
½ a bunch of fresh flat-leaf parsley
100 g stale bread

Method

The night before you want to make this cassoulet, tip the beans into a bowl and cover with 600ml of water. Leave to soak overnight.
Preheat the oven to 170ºC/325ºF/gas 3. Season the duck with sea salt and black pepper.
Place a large ovenproof casserole dish over a medium heat, add the duck and sear all over. Cook, skin-side down, for 5 minutes, or until lovely and golden.
Using tongs, transfer the duck to a plate and set aside. Spoon out any fat from the dish into a jar to use later.
Peel the carrots, onions, garlic and apples. Core the apples and cut into 6 wedges, finely slice the garlic, and chop the carrots and onions. Trim and chop the celery sticks. Pick the thyme leaves and discard the stalks.
Tip the chopped veggies, apple and garlic into the casserole dish along with the thyme, and cook for 10 minutes over a medium heat until golden and starting to soften.
Drain the soaked haricot beans and add to the dish, along with the cider, chicken stock, tomato purée and the browned duck.
Bring to the boil, then transfer the dish to the oven, covering loosely with foil, and cook for 2 hours to 2 hours 30 minutes, or until the duck is tender.
After 1 hour, check the duck, give it a stir and add a little seasoning plus some stock or water if it’s looking dry.
Meanwhile, peel the garlic for the crumb topping, and pick the parsley leaves, discarding the stalks. Blitz the bread, garlic and parsley in a food processor until fine.
When the duck is done, remove from the oven and sprinkle with the crumb mix, reserving a little to serve. Drizzle over 1 tablespoon of the reserved duck fat (or use olive oil).
Return to the oven, uncovered, for 10 minutes, until golden on top. Divide between plates and garnish with the reserved crumb topping.

Roast Duck

Posted on: January 18th, 2017 by Wasi

Ingredients

1x 2 kg whole duck, giblets reserved
1 red onion
olive oil
Chinese five-spice powder
1 clementine

GARNISHES

4 spring onions
4 small carrots
1/2 cucumber
1 fresh red chilli
1 mixed bunch of fresh mint and coriander (30g)
1 lime
18 Chinese pancakes

HOISIN

2 cloves of garlic
5 cm piece of ginger
200 g frozen cranberries
2 tablespoons low-salt soy sauce
2 tablespoons rice wine vinegar
2 tablespoons runny honey
2 clementines

Method

Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180oC/350oF/gas 4. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water. Rub the duck all over with 1 tablespoon of oil, 1 tablespoon of Chinese five-spice and a really good pinch of sea salt. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching.

While the duck cooks, prep the garnishes. Trim and halve the spring onions and carrots, then finely slice lengthways, scratch a fork down the cucumber, and finely slice it with the chilli. Pick the herb leaves. Cut the lime into wedges.

Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day. Now you’ve got a choice: you can make a dark hoisin utilizing the bonus flavour from the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the picture – both ways are super-tasty, it’s purely personal preference. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the garlic and ginger, add 1 teaspoon of five-spice, then stir in the cranberries, picking up all the sticky goodness from the base of the tray. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy. Pour into a blender and blitz until smooth, then taste and season to perfection. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before the garlic, ginger and five-spice.

In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!

Braised Red Wine and Rosemary Lamb Shanks

Posted on: January 18th, 2017 by Wasi

Ingredients

4 frenched lamb shanks
¼ cup plain flour
8 whole baby brown onions, peeled
4 stalks rosemary
4 garlic cloves, peeled and sliced
½ cup red wine
1½ cups beef stock
Mashed potato and steamed green vegetables to serve

Method

1. Preheat the oven to 180°C. Season the flour with salt and pepper, and mix well. Dust lamb shanks in the seasoned flour, shake off excess.
2. Heat a large fry pan over a medium high heat, add a little oil. Brown the lamb shanks well on all sides. Remove and place them in a small roasting dish or large casserole dish.
3. Reduce heat in pan and add a little extra oil, add the baby onions, cook for 1 minute, stir occasionally. Add rosemary and garlic, stir for 30 seconds.
4. Gradually pour in the combined wine and stock. Stir until the mixture boils. Pour over the lamb shanks. Cover the dish tightly with lid or foil, place in oven. Cook for 1½-2 hours or until the lamb shanks are very tender. Serve shanks with a spoonful of the thickened sauce and mashed potato and green vegetables (beans and sugar snap peas).

Barbecued Lamb Loin Chops with Avocado Salad and French Dressing

Posted on: January 18th, 2017 by Wasi

Ingredients

8 Lamb loin chops
2 tsp chopped fresh rosemary
1 baby cos lettuce, torn into bite size pieces
1 watercress, washed and trimmed
1 avocado, sliced
4 radishes, thinly sliced
¼ cup French salad dressing

Method

1.Brush the Lamb chops lightly with oil. Season with salt and pepper, and sprinkle with the rosemary. Preheat the barbecue before adding the Lamb.
2.Cook on one side until the first sign of moisture appears. Turn Lamb chops once only. Test the chops for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3.Remove Lamb from heat, loosely cover with foil and rest for three minutes before serving. Toss together the lettuce, watercress, avocado and radishes, drizzle with the salad dressing.
4. Serve the Lamb chops with salad.
Tip: You can use Lamb cutlets, eye of shortloin/backstrap or Lamb fillets/tenderloins for this recipe.