The Aussie Butcher

Ingredients

• 1 onion, peeled and diced
• 3 medium sized potatoes, peeled and diced
• 1 cup frozen peas
• 1 tablespoon canola oil
• 500g 100% New Zealand Trim Pork mince
• 1 packet Lee Kum Kee Ready Sauce for Black Pepper Beef

Method

• Microwave the potatoes and onion for 2 minutes on high in a covered microwave container.
• Add frozen peas and cook a further minute.
• Meanwhile heat the oil in a wok or frypan and stir-fry the mince for two minutes or until browned.
• Add the Lee Kum Kee Ready Sauce for Black Pepper Beef – if its good enough for beef its got to be good for pork.
• Add in the vegetables and stir-fry for one minute until sauce thickens.

Tips

Pork mince has a delicate flavour and so is ideal for all Asian recipes.

Prepared Ready Sauces for Chicken and Beef can also be used with pork.

For some added colour get creative with chopped red capsicums.

Directions

Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain.

Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours.

Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tender; remove from heat. In a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. Pour in the melted butter mixture, and puree for 1 minute. Pour into a saucepan, and season to taste with salt and pepper. Bring to a boil, then remove from heat.

Preheat grill for medium-high heat.

Brush grill grate with oil. Grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.

Method

• Preheat oven to 160°C.
• Pierce the skin or meat of the pork and insert garlic cloves.
• Rub the outside of the pork with oil and salt.
• Place on a rack in a lined baking tray.
• If you have a meat thermometer place this in deepest part of the pork, avoiding the bone.
• Surround the pork with the vegetables.
• On lowest rung in oven place the smoker box.
• Place the pork above the smoker box and bake until thermometer reaches 71°C or juices run clear when pork is pierced (approx. 3 hours).
• Rest for 10 minutes before serving.

Terrific Tips

If you don’t have a smoker box simply line a baking dish with several layers of foil, then add the woodchips, soil and brown sugar.

A bowl of steamed watercress goes great with Hangi pork.

If the skin is not crisp when pork is cooked, remove the skin and place it under the grill for 5 minutes until crackled.

Ingredients

• 750g Scotch fillet
• 1 tablespoon liquid honey
• 1 tablespoon soy sauce
• 1 tablespoon hoi sin sauce (oriental bbq sauce)
• 1 teaspoon red food colouring (optional)

Method

• Cut the meat into quarters lengthwise and place in bowl.
• Place the pork and all other ingredients in a plastic bag and tie loosely.
• Place in refrigerator 10-12 hours or overnight, turning occasionally.
• Pre-heat oven to 170oC.
• Drain the pork and place in baking tray.
• Cook for 20-30 minutes until internal temperature reaches 71oC and the juices run clear when meat is pierced.

Ingredients – Boiled Bacon

• 1kg Boiling bacon, rind and fat removed
• 100g carrots, peeled and sliced
• 100g onion, peeled and sliced
• 1 bouquet garni (parsley, thyme, bay leaf in a muslin bag)
• 4 whole cloves
• 500 ml dry cider
• 500 ml water

Ingredients – Sauce

• 100 g seedless raisins
• 300 ml cooking liquor
• 2 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 teaspoons cornflour
• 2 tablespoons water

Method

• Weigh bacon and calculate cooking time – allow 30 minutes per 500 g plus 30 minutes.
• Place bacon, vegetables, herbs and cloves in deep pan.
• Add cider and water, bring to the boil, cover and simmer gently for calculated cooking time. Add more water if necessary.
• Remove bacon and reserve cooking liquor.

To Make Sauce

• Place seedless raisins, cooking liquor, brown sugar and lemon juice in a saucepan.
• Cover and simmer for 10 minutes.
• Blend the cornflour and water, stir into the sauce and simmer a further 3 minutes.
• Serve the bacon sliced with the sauce.

Ingredients

• 4 100% New Zealand pork loin chops
• 1 teaspoon each of cumin seeds, grated fresh ginger, dried oregano and minced garlic
• 1/2 teaspoon each of turmeric, paprika, mustard powder and ground coriander
• Salt and pepper to taste
• 2 tablespoons canola oil
• 1 medium onion, peeled and diced
• 1/2 cup orange juice
• 1 cup water
• 1/4 cup raisins (or sultanas)
• 2 oranges

Method

• Place the chops in a plastic bag or bowl.
• Mix together all the herbs and spices and sprinkle over the chops.
• Heat the oil in a heavy based fry pan and quickly brown the chops on both sides.
• Place in lidded saucepan or casserole dish.
• Brown the onions and stir in the orange juice and water.
• Pour over the chops and add the raisins.
• Simmer in lidded pot or pre-heated oven (165°C) for one hour.>
• Zest the orange skin and cut orange into quarter’s and then 1 cm slices.
• Place zest and segments above chops and cook a further 15 minutes.

Terrific Tip

This dish can also be made in a slow cooker on low for 7 hours.

Ingredients

• 600g 100% New Zealand Pork shoulder chops (2 large -3 medium sized chops)
• 1 tablespoon canola oil
• 1 medium onion, peeled and chopped into a large dice.
• 2 large cooking apples
• 1/2 cup raisins (optional)
• 1 tablespoon whole grain mustard
• 2 cups apple cider (or apple juice and 1 tablespoon cider vinegar)
• 3 sage or bay leaves

Method

• Cut the chops in half leaving bone on.
• Heat the oil and brown the pork on both sides and transfer to slow cooker.
• Brown the onions and place on top of pork.
• Peel, core and dice one apple and place on top of onions.
• Leaving peel on, cut remaining apple into 8 slices, quickly brown and add to slow cooker.
• Sprinkle over the raisins.
• Stir mustard into cider and pour over.
• Add leaves, cover with lid and cook on Low for 6-8 hours.
• For stove top cooking using a lidded heavy-based saucepan, bring to the boil and then simmer with lid on lowest heat for 1.5 hours.

To serve

Serve with mashed potatoes and steamed green vegetables.

Hint/Tips

• Spray the inside of slow cooker with cooking spray before adding meat.
• Stir 1 tablespoon wholegrain mustard through the mashed potatoes.
• Cooking meat on the bone adds flavour.

Ingredients

• 500g 100% New Zealand Trim Pork Pieces
• 2 medium sized onions, peeled and diced
• 1 Tablespoon canola oil
• 1 400g can apricots in juice
• 1 cup water or vegetable stock
• Zest and juice of 1 lemon
• 1 Tablespoon fresh thyme leaves
• 2 cloves garlic, peeled and finely chopped
• 1/2 teaspoon fresh chilli (optional)
• Freshly ground black pepper

Method

• Heat the oil in a non-stick frying pan over medium heat and fry the pork and onion until golden brown.
• Preheat oven to 170ºC.
• Transfer pork and onion to an oven proof baking or casserole dish.
• Add all remaining ingredients, cover and cook in pre-heated oven for 1 hour.

To Serve

Serve with a kumara mash and green vegetables or a salad.

Handy Hints

• If there are no pork pieces available use Trim Pork medallion steaks.
• To use a slow cooker simply fry the pork and onion to golden brown, add to slow cooker with all other ingredients and cook on low for 8 hours.
• This recipe is also great when spiced up with Moroccan spices and served with lemon couscous.

Ingredients

• 2 pork shanks, skin removed
• 2 carrots, diced
• 3 cloves garlic, crushed
• 1 1/2 cups red wine
• 1 1/2 cups water
• 2 teaspoons chicken stock powder
• 1/4 cup tomato paste
• 400 gram can whole peeled tomatoes, chopped
• 2 teaspoons dried thyme
• 1 bay leaf

Method

• Place all ingredients in a large heavy-based pan, cover and bring to the boil.
• Reduce heat and simmer for 2 1/2 – 3 hours until the meat falls away from the bone.