- 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
- 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
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.
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.
- Preheat pan, BBQ or grill
- Try using spray oil on the grill or BBQ as it adds flavour while using less oil.
Strips, diced, mince: high heat for 2-3 minutes until light brown.
- 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
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.
- 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.