Archive for the ‘Pork’ Category

Hearty New Zealand Pork Recipes to Keep You Warm This Winter

Posted on: June 13th, 2024 by gherkinmedia

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


  • 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

  1. 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.
  2. Remove the pork and set aside. Using the same pot for added flavour, cook the garlic and onions until softened.
  3. Add the carrots, potatoes, and green beans, stirring to combine.
  4. 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.
  5. Season to taste with some salt and pepper, and serve warm.

Slow-Cooked Pork Belly with Root Vegetables


  • 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

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

Classic Roast Pork with Apples and Kumara


  • 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

  1. Preheat your oven to 180°C.
  2. Rub the pork loin well with a mixture of olive oil, salt, and pepper. Place in a roasting pan.
  3. Surround the pork with the apples and kumara. Drizzle with honey and sprinkle with cinnamon.
  4. Roast for 1.5-2 hours until the pork is cooked through and the apples and kumara are tender.
  5. 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.

Black Pepper Pork

Posted on: January 18th, 2017 by gherkinmedia


  • 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


  • 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.


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.

Barbequed Pork Ribs

Posted on: January 18th, 2017 by gherkinmedia


  • 5 pounds pork spareribs, cut into serving size pieces
  • 1/2 cup butter
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1/2 cup distilled white vinegar
  • 1 cup water
  • 1 cup ketchup
  • 1 cup hickory smoke flavored barbeque sauce
  • 1 lemon, juiced
  • salt and pepper to taste


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.

Oven-Baked NZ Hangi

Posted on: January 18th, 2017 by gherkinmedia


  • 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.

Oriental Red Roast Pork

Posted on: January 18th, 2017 by gherkinmedia


  • 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)


  • 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.

Boiled Bacon with Cider and Raisin Sauce

Posted on: January 18th, 2017 by gherkinmedia

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


  • 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.

Brazilian Pork Chops in Orange Sauce

Posted on: January 18th, 2017 by gherkinmedia


  • 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


  • 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.

Apple Pork Slow Cook

Posted on: January 15th, 2017 by gherkinmedia


  • 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


  • 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.


  • 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.

Apricot Pork Slow Cook

Posted on: January 15th, 2017 by gherkinmedia


  • 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


  • 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.

Braised Pork Shanks

Posted on: January 15th, 2017 by gherkinmedia


  • 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


  • 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.