Cooking Guide

guide-1

  • Lean trimmed Pork is a healthy source of protein, thiamin, niacin, B6, B12, selenium, riboflavin, zinc, and omega-3. All that, and lean trimmed Pork gets the Tick of approval from the National Heart Foundation
  • Trimmed cuts are readily available from butchers and supermarkets. Ask your butchers to trim off the external fat, or alternatively trim your meat at home – whatever you prefer.
  • Trimmed lean Pork can be easily substituted for other meats like chicken, beef or lamb in your tried and trusted recipes, to add more variety of protein to the week.
  • The leanest Pork cuts come from the loin, fillet and the leg, trimmed of outside fat, however, don’t forget lean diced and minced Pork – they’re great for quick mid week meals that everyone loves
  • Lean Pork doesn’t have to be dry and tough. There’s no need to over-cook

Cooking Instructions

  • Pork is always best cooked over medium heat. Too hot and the meat will have a tendency to dry out
  • Pork doesn’t need to be overcooked to be safe
  • Pork (like all meat) continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving (except for sausages and mince)
  • Always cut meat across the grain to keep tender
  • Avoid frequent prodding of the meat while cooking
  • For best results, meat should be brought to room temperature prior to cooking
  • Marinating can add extra flavour and tenderness, especially on the BBQ

cuts-cooking-guide-2

guide-3

Roasts

With crackling – the secret for perfect crackling is oil, salt and heat. Pat rind dry with paper towel and score the rind at about 1cm intervals. Rub a little oil and salt well into the scored rind and place into a preheated 220°C oven. Cook for 20 minutes at 220°C then turn oven down to 180°C (medium heat) and cook roast for 40 minutes per kilogram. Rest under foil for 5-10 minutes.

Without crackling – sear first in a pan. Place in a preheated 180°C oven and cook for 40 minutes per kilogram. Rest under foil for 5-10 minutes. To aid even cooking, place roast on an elevated rack in the oven or onto halved carrots or potatoes to elevate.

guide-4

Pan Fry, BBQ or Grill

  • Steaks: medium heat for 3-4 minutes each side depending on thickness.
  • Chops and Cutlets: medium heat for 3-4 minutes per side depending on thickness.
  • Spare Ribs: medium heat for 7-10 minutes each side.
  • Fillet: medium heat, rolling onto each side for 3 – 4 minutes.
  • Sausages and mince rissoles: medium heat for 4-6 minutes until cooked through.
  • Schnitzels: medium heat for a minute per side until browned.
  • Kebabs (diced): medium heat for 3 minutes per side.

Tips:

  • Preheat pan, BBQ or grill
  • Try using spray oil on the grill or BBQ as it adds flavour while using less oil.

guide-5

Stir Fry

Strips, diced, mince: high heat for 2-3 minutes until light brown.

Tips:

  • Have all your ingredients chopped prior to commencing cooking
  • Ensure all ingredients are roughly equal in size to ensure cooking is even
  • Add the ingredients that take longer to cook first such as onions, celery and carrots
  • When cutting meat for stir fry, always cut meat across the grain
  • Always have your wok nice and hot, you should be able to see a heat haze when it is ready to go. Try not to burn the oil as this may affect the taste of the meat
  • Cook in small batches (200g) to keep the heat in your wok

guide-6

Braise, Stew, Casserole

  • Scotch steaks, forequarter chops, diced, hocks, belly, ribs: simmer on low heat for a minimum of 2 hours.
  • If slow cooking in the oven, use a covered oven proof dish and cook in a slow oven at 150°C for an hour per kilogram.

Tips:

  • Slow cooking methods are sensational for value added price cuts
  • Cut meat into even sizes to ensure heat dispersion
  • If preferred, meat can be seared or browned in a pan prior to combining other ingredients for extra flavour

Natural fats and oils may settle on top of the dish during cooking. This can be scooped off as desired.

Web design by Media on Mars
Copyright © 2017 Craig Mostyn Group