PORK PRODUCTS
2. Glazed Ham
CUT USED:
BONELESS PORK LEGS
COOKING INSTRUCTIONS
1. Cook in a steam oven at 100 degreed for 2 hours, or until it reaches 64 degrees.
2. Chill in ice bath or blast chiller untill it is below 5 degrees.
3. Cover the fat side with brown sugar, and blast in a hot oven for 15 mins to caromelise the sugar
Serve with Radicchio Salad with Mustard Dressing
1 head radicchio, chopped
1 cup mixed greens
¼ cup walnuts, toasted and chopped
¼ cup Parmesan, shaved
1 small apple, thinly sliced
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 tsp honey
Salt and pepper, to taste
1. In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
2. In a large bowl, combine radicchio, mixed greens, walnuts, Parmesan and apple slices.
3. Drizzle the mustard dressing over the salad and toss gently to coat
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3. Jambonneau
CUT USED:
PORK HEAL MUSCLE
COOKING INSTRUCTIONS
1. Cook in a steam oven at 100C for 2 hours, Remove and set aside to cool for 30 minutes.
2. Remove from the bag, and keeping the liquid.
3. Shape the meat around the bone and wrap with cling film to hold in place.
put in the fridge for 15 minutes to firm into posittion.
Once set, remove from the plastic, brush with the cooking liquid and coat evenly with the crumb.
Retun to the fridge for at least 30 minutes.
Serve with some crusty bread and giardiniera
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4. Master Stock Pork Hock
CUT USED:
BONELESS PORK HOCK
COOKING INSTRUCTIONS
1. Remove the cooked hock from the plastic.
2. Place into a pot and cover with mushroom stock and soy, bring to a gentle simmer for 30 mins, then turn off the heat to rest for 15 minutes.
Transfer to a serving bowl and garnish with spring onion
Serve with Buckwheat Noodles with Sesame Spinach
150g buckwheat noodles
2 cups fresh spinach, washed
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame seeds (toasted)
1 clove garlic, minced
1 tsp grated ginger
1 tsp chili flakes
1. Cook the buckwheat noodles according to package instructions. Drain and set aside.
2. In a large pan, heat sesame oil over medium heat. Add minced garlic and grated ginger and sauté for 1-2 minutes.
3. Add the spinach to the pan and cook until wilted (about 3-4 minutes).
4. Stir in soy sauce, rice vinegar, and sesame seeds.
5. Toss the cooked noodles into the pan with the spinach mixture and mix well.
6. Serve immediately, garnished with extra sesame seeds and chili flakes if desired.
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5. Pâté en Croûte
CUT USED:
PORK HEAL MUSCLE
COOKING INSTRUCTIONS
1. Pre heat the oven to 220C, cook the pate en croute for 30 mins,
2. Turn the heat down to 130C and cook for a further 50 mins or until the internal temp is 68 degrees.
Place in the fridge to chill for at least 5 hours before turn out of the mould.
Serve with mustard fruits.
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6. Pâté en Croûte Petit
CUT USED:
PORK MINCE
COOKING INSTRUCTIONS
1. Pre heat the oven to 220C, cook the pate en croute for 15 mins.
2. Turn the heat down to 130C and cook for a further 40 mins or until the internal temp is 68C
Place in the fridge to chill for at least 5 hours before turn out of the mould.
Serve with comte cheese and crusty bread.
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7. Pithivier
CUT USED:
PORK AND BEEF MINCE
COOKING INSTRUCTIONS
1. Pre-heat your oven to 220C
2. Bake for 18 minutes
3. Turn the oven down to 130C
4. Place a probe into the center and bake for a further 50 minutes, or until the internal temperture is 64C.
Let it rest for 15 minutes before carving
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8. Pork Apple Fillets
CUT USED:
PORK BELLY
COOKING INSTRUCTIONS
1. Set your oven to 160C
2. Place the mille-feuille on a baking tray, skin side up. For best results, lightly brush the skin with olive oil and sprinkle with sea salt for a crispy crackling.
3. Roast in the oven for 2.5 hours to tenderize the pork and cook the potato and carrot layers.
4. Turn the oven up to 220°C for the last 20–25 minutes to achieve golden, crispy crackling. Keep an eye on it to prevent burning.
5. Remove from the oven and let it rest for 10 minutes before slicing. This ensures the layers stay intact and juices redistribute.
Roasted Garlic and Herb Sweet Potato Mash
2 large sweet potatoes
2 cloves roasted garlic (or fresh garlic, finely minced)
2 tbsp butter or olive oil
1 tbsp fresh parsley or chives, finely chopped
Salt and pepper to taste
1. Peel and chop the sweet potatoes into chunks. Boil in salted water until tender (about 12–15 minutes).
2. Drain and mash the sweet potatoes with butter, roasted garlic, salt, and pepper until smooth.
3. Stir in fresh parsley or chives
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9. Pork Belly Mille Feuille
CUT USED:
PORK BELLY
COOKING INSTRUCTIONS
1. Set your oven to 160C
2. Place the mille-feuille on a baking tray, skin side up. For best results, lightly brush the skin with olive oil and sprinkle with sea salt for a crispy crackling.
3. Roast in the oven for 2.5 hours to tenderize the pork and cook the potato and carrot layers.
4. Turn the oven up to 220°C for the last 20–25 minutes to achieve golden, crispy crackling. Keep an eye on it to prevent burning.
5. Remove from the oven and let it rest for 10 minutes before slicing. This ensures the layers stay intact and juices redistribute.
Roasted Garlic and Herb Sweet Potato Mash
2 large sweet potatoes
2 cloves roasted garlic (or fresh garlic, finely minced)
2 tbsp butter or olive oil
1 tbsp fresh parsley or chives, finely chopped
Salt and pepper to taste
1. Peel and chop the sweet potatoes into chunks. Boil in salted water until tender (about 12–15 minutes).
2. Drain and mash the sweet potatoes with butter, roasted garlic, salt, and pepper until smooth.
3. Stir in fresh parsley or chives
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10. Pork Belly Nabe
CUT USED:
PORK BELLY
COOKING INSTRUCTIONS
1. Set a large pot or Dutch oven on medium heat. Add a small splash of oil if you like, but the pork belly will release its own fat as it cooks.
2. Place the pre-assembled dish (with the pork belly, mushrooms, cabbage, and capsicums) into the pot. Cover with broth (use around 4 cups of chicken or vegetable stock) and bring to a gentle simmer.
3. Let it simmer for 15-20 minutes, stirring occasionally, until the pork is tender and the vegetables are cooked through but still vibrant.
4. Taste the broth and, if desired, add a little more soy sauce or sesame oil for extra depth of flavor.
5. Once everything is cooked, serve directly from the pot into bowls.
Simple Pickled Cucumbers
2 cucumbers (thinly sliced)
1/4 cup rice vinegar
1 tbsp sugar
1/2 tsp salt
1/4 tsp sesame seeds
1 small chili (optional, for heat)
1. Combine the rice vinegar, sugar, and salt in a bowl and stir until the sugar dissolves.
2. Add the sliced cucumbers and toss them in the pickling liquid.
3. Let them sit for 10-15 minutes at room temperature. Garnish with sesame seeds and chili if desired.
4. Serve as a refreshing side dish to complement the richness of the pork belly.
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11. Pork Dinosaurs
CUT USED:
PORK MEDALLION AND BEEF TOPSIDE
COOKING INSTRUCTIONS
1. Pre-heat oven to 180C
2. Place baking paper on a baking tray
3. Bake in oven for 50 minutes
Serve with Roast Vegetables
2 zucchini, sliced into thick rounds
2 capsicum (red and yellow), sliced into strips
1 eggplant, cut into chunks
1 red onion, cut into wedges
200g cherry tomatoes, whole
3 tablespoons olive oil
2 teaspoons dried Italian herbs (oregano, basil, thyme, rosemary)
2 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste
Grated Parmesan cheese
Fresh basil leaves for garnish
1. Preheat the oven to 200C
2. In a large bowl, mix the zucchini, bell peppers, eggplant, onion, and cherry tomatoes with olive oil, Italian herbs, garlic, salt, and pepper
3. Spread the vegetables evenly on a baking tray lined with parchment paper.
4. Roast for 30-35 minutes, turning halfway, until the vegetables are tender and slightly caramelized.
5. Remove from the oven, sprinkle with grated Parmesan and garnish with fresh basil leaves.
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12. Pork Fillet et Boudin Noir
CUT USED:
PORK TENDERLOIN
COOKING INSTRUCTIONS
Roast in the oven at 180C for 20 minutes.
Slice and serve alongside Pomme Anna.
4 medium waxy potatoes (Yukon Gold or Kipfler), peeled
100g unsalted butter, melted
Salt, to taste
Freshly ground black pepper
1. Preheat the oven to 200°C
2. Thinly slice the potatoes (about 2-3mm thick).
3. Brush the bottom and sides of a heavy oven-safe skillet with melted butter.
4. Arrange the potato slices in overlapping circles at the bottom to form a pattern.
5. Brush the layer with butter and season with salt and pepper.
6. Repeat the layering, brushing each layer with butter and seasoning until all potatoes are used.
7. Press the layers down firmly with a spatula or the back of a spoon.
8. Place a piece of parchment paper on top and cover the potatoes with a smaller oven-safe dish to press them as they cook.
9. Bake for 45-50 minutes until the potatoes are tender and the edges are golden and crisp.
10. Remove the weight and parchment paper, and bake uncovered for another 10-15 minutes to crisp the top.
11. Let it rest for 5 minutes, then invert onto a plate to reveal the crisp, golden layers.
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13. Pork Intercostal Skewer
CUT USED:
PORK INTERCOSTAL
COOKING INSTRUCTIONS
1. Grill skewers over hot charcoal, for about 2-3 mintutes each side
Serve as a snack, alongside Charred Broccolini with Lemon Zest
400g broccolini, trimmed
2 tablespoons olive oil
Zest of 1 lemon
Salt and pepper to taste
1. Use the already hot charcoal
2. Toss broccolini with olive oil, salt, and pepper.
3. Cook over charcoal for 3-4 minutes, turning occasionally, until charred and tender.
4. Sprinkle with lemon zest and serve immediately.
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14. Pork Knafeh Bakes
CUT USED:
PORK ROUND
COOKING INSTRUCTIONS
1. Pre-heat oven to 150C
2. Place on a baking tray
3. Bake for 1 hour
Serve with Fall Green Salad with Honey Apple Cider Dressing
4 cups mixed greens
1 apple, sliced
1/4 cup dried cranberries
2 tablespoons crumbled feta
2 tablespoons chopped nuts (optional)
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper
1. Toss greens, apple, cranberries, feta, and nuts in a bowl.
2. Whisk dressing ingredients together.
3. Drizzle dressing over the salad.
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15. Pork Scorpions
CUT USED:
PORK CUTLET
COOKING INSTRUCTIONS
1. Pre-heat oven to 180 Celsius
2. Place baking paper on a baking tray
3. Bake in oven for 40 minutes
Serve with Tortellini Salad
500g cooked tortellini (cheese or spinach)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/4 cup olives, sliced
1/4 cup grated Parmesan
3 tbsp olive oil
2 tbsp balsamic vinegar
Salt and pepper
1. Mix tortellini, tomatoes, cucumber, olives, and Parmesan in a bowl.
2. Drizzle with olive oil, balsamic vinegar, salt, and pepper.
3. Toss and serve.
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16. Pork Sushi Rolls
CUT USED:
PORK COLLARBUTT
COOKING INSTRUCTIONS
1. Pre-heat oven to 140 Celsius
2. Place baking paper on a baking tray
3. Bake in oven for 90 minutes
Serve with Vegetable Salad with Balsamic Dressing
1 head Romaine lettuce, chopped
2 peppers, diced
2 red onions, quartered
1 eggplant, diced
1 zucchini, diced
1 sweet potato, diced
50g crumbled feta
2-3 tbsp pine nuts
1.5 tbsp olive oil
1/2 tsp oregano, garlic powder, salt
1/4 tsp black pepper
60ml olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tsp Dijon mustard
1/2 tsp garlic powder
Salt & pepper
1. Shake all dressing ingredients in a jar.
2. Toss chopped vegetables with olive oil and seasoning. Roast at 220C for 25-30 minutes until tender.
3. Sprinkle feta and pine nuts on top, roast for 5 more minutes.
4. Place lettuce in a bowl, add roasted veggies, and drizzle with dressing.
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17. Raspberry & Pork Mousseline Tart
CUT USED:
PORK MINCE
COOKING INSTRUCTIONS
1. Pre-heat oven to 170C
2. Bake tart in oven for 20 – 40 minutes depending on size of tart
3. Allow to cool overnight
Serve with a Frisée Salad with Raspberry Vinaigrette
For the Salad
1 head frisée lettuce, washed and torn into bite-sized pieces
¼ cup toasted walnuts or hazelnuts, roughly chopped
¼ cup fresh raspberries, halved
¼ cup crumbled goat cheese or shaved Parmesan
2 tbsp thinly sliced shallots
Fresh tarragon for garnish
For the Raspberry Vinaigrette
¼ cup fresh raspberries
2 tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp honey
¼ cup extra virgin olive oil
Salt & freshly ground black pepper, to taste
1. In a small bowl, mash the raspberries with a fork
2. Whisk in red wine vinegar, Dijon mustard, honey, salt, and black pepper.
3. Slowly drizzle in olive oil while whisking until emulsified. Adjust seasoning if needed.
4. In a large bowl, toss the frisée with the shallots, nuts, and half of the vinaigrette.
5. Gently fold in fresh raspberries and cheese and serve
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18. Romesco & Feta Picadilo
CUT USED:
PORK MINCE
COOKING INSTRUCTIONS
1. Pre-heat oven to 180C
2. Bake in the oven at 180C for 40 mins..
Serve along side Potato Gratin
4 medium potatoes, thinly sliced
2 cups heavy cream
1 cup grated cheddar or Gruyère cheese
2 garlic cloves, minced
Salt and pepper to taste
1. Preheat oven to 200°C (400°F).
2. In a bowl, mix cream, garlic, salt, pepper, and nutmeg.
3. Layer potatoes in a baking dish, pouring cream mixture over each layer.
4. Top with grated cheese.
5. Bake for 45-50 minutes until golden and tender.
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20. Stuffed Pork Cutlet Roast
CUT USED:
PORK CUTLET RACK
COOKING INSTRUCTIONS
1. Cook on 140C in air fryer for 50 minutes
Serve with Fusilli Pasta Salad
3 cups fusilli pasta (uncooked)
2 cups cherry tomatoes, halved
1½ cups cooked chickpeas, rinsed
2 cups arugula
1 cup cucumber, thinly sliced
1 cup feta cheese, crumbled
1 cup fresh basil, torn
½ cup parsley, chopped
½ cup mint leaves, chopped
¼ cup toasted pine nuts
¼ cup olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
¼ teaspoon red pepper flakes
Salt to taste
1. Cook the pasta in salted water until just soft. Drain, drizzle with olive oil, and let cool.
2. In a small bowl, mix the olive oil, lemon juice, mustard, garlic, seasoning, pepper flakes, and salt.
3. In a large bowl, combine the pasta, tomatoes, chickpeas, arugula, cucumber, feta, basil, parsley, mint, and pine nuts.
4. Pour the dressing over the salad, toss, and adjust seasoning if needed. Serve and enjoy!
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21. Zampone
CUT USED:
PORK HINDQUARTER TROTTER AND SHIN MEAT
COOKING INSTRUCTIONS
Braised Zampone with Lentils
1 large brown onion, thinly sliced
4 garlic cloves, roughly chopped
1 large carrot, peeled and diced
1 large celery stalk, diced
50g tomato paste
200ml white wine
1 bouquet garni (herb bundle)
700ml chicken stock
400g green lentils
100g parsley, finely chopped
Salt and cracked black pepper
Olive oil
1. Heat a heavy pot over medium-high heat. Add 2 tablespoons of olive oil and the onion, season with salt, and cook until translucent.
2. Add the garlic, carrot, and celery. Cook for 3 minutes.
3. Stir in the tomato paste and cook for 2 minutes, stirring often.
4. Add the white wine, scraping up any bits from the pot. Simmer until the wine reduces by half.
5. Add the zampone, chicken stock, and bouquet garni. Cover and cook on low heat for 3½ hours.
6. Remove the zampone and set aside. Discard the bouquet garni.
7. Add the lentils to the pot and cook for 40 minutes or until tender. Season with salt and pepper.
8. Stir through the parsley. Spoon the lentils onto a serving plate.
9. Remove the string from the zampone, slice it thinly, and arrange on top of the lentils.
10. Drizzle with olive oil and serve.
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22. Pork Soprano Sausage
CUT USED:
PORK MINCE
COOKING INSTRUCTIONS
1. Pan fry sausage, set aside, keep warm
2. Heat oil in saucepan, add onion, garlic, bacon cook for 3 minute, set aside
3. Heat saucepan over medium heat, add gravy mixture with water and simmer until thickened
4. Add tomato and sausage back into saucepan, stirring for a further 5 minutes
5. Serve with cheesy polenta and wild roqette.
2. Heat oil in saucepan, add onion, garlic, bacon cook for 3 minute, set aside
3. Heat saucepan over medium heat, add gravy mixture with water and simmer until thickened
4. Add tomato and sausage back into saucepan, stirring for a further 5 minutes
5. Serve with cheesy polenta and wild roqette.
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