Celebrate Summer with New Zealand Pork, Bacon and Ham
yum! A true Kiwi summer is all about gathering outdoors with friends and family and at New Zealand Pork, we have all the right ingredients to make this summer the best one yet! Whether it s a casual BBQ with neighbours on a Friday night, a sweet and smoky glazed ham on Christmas day, or a warm bacon buttie on New Year s morning there s nothing that can beat the super versatile and tasty flavour of fresh New Zealand pork, bacon and ham. We ve got a variety of recipes to keep the whole whanau well fed all summer long; like citrusy pork salad and crispy pork belly tacos, or our crowd pleasing Mediterranean style pork. This summer, make some memories with New Zealand pork, bacon and ham guaranteed to be deliciously unforgettable! www.pork.co.nz Enjoy Scotch eggs Need a new twist on a classic to serve this summer? Then look no further than our delicious new-style scotch eggs they re great for a picnic or lunchbox filler. To prepare, you ll need to soft boil 6 eggs, finely chop some chives and parsley, lay out three shallow bowls for crumbing breadcrumbs in one, beaten eggs in another and flour in the third and preheat some vegetable oil to 150 C in a deep fryer or pot. Take 8 herbed NZ pork sausages and squeeze the meat from their casings into a bowl (discard the casings). Mix in the chopped herbs and 2 tbsp of hot English mustard before dividing the mixture into 6 even-sized balls flattening them into 1cm thick pieces. Place a peeled soft boiled egg on top of a piece of sausage mix and mould around the egg to encase it. Repeat 6 times before coating the scotch eggs in flour, beaten eggs and breadcrumbs. Deep-fry them in oil for 6-7 mins, turning occasionally. Drain on a rack and serve with pickles and Dijon mustard.
Crispy Pork Belly Tacos Serves 5 With black bean salsa and chipotle mayo Preparation: 10 minutes Cooking time: 3 hours + 30 minutes 700g NZ pork belly, skin on and bone in Salt Olive oil 10 small soft tacos Lime wedges 400g tin refried beans Black Bean Salsa 400g black beans (from a tin), drained and rinsed 3 ripe tomatoes, finely diced ½ cup of coriander 2 tbsp pickled jalapenos, finely sliced Salt and pepper to taste Slaw ½ cup red cabbage, finely sliced ½ cup white cabbage, finely sliced ½ cup coriander, chopped 4 spring onions, finely sliced mayo 2 tbsp mayonnaise 2 tbsp chipotle sauce Juice of 1 lime 1 Preheat the oven to 150 C. 2 Using a sharp knife, score the pork belly skin and rub over olive oil and salt. Place the pork on a wire rack inside a deep baking tray half filled with water and roast in the oven for 3 hours. Turn the oven to grill and crisp up the skin, watching carefully so it doesn t burn. Remove from oven and set aside. 3 Mix all of the black bean salsa ingredients together in a bowl and set aside. 4 Mix all of the slaw ingredients together in a bowl and set aside. 5 Mix all of the mayo ingredients together in a bowl and set aside. 6 Heat the refried beans in a pot over the stove. Meanwhile, heat the soft tacos in the oven wrapped in tin foil. 7 Remove the bones from the pork belly and slice into pieces, ensuring each piece includes a crispy bit of skin. 8 To assemble your taco, place the refried beans, slaw and mayo on first, then cover with the sliced pork and finish with the salsa and freshly squeezed lime juice.
mediterranean Style Pork Preparation: 30 minutes Cooking time: 40 minutes Serves 4 4 NZ pork sirloin steaks 4 garlic cloves, diced 2 tbsp olive oil ½ cup green olives, pitted 2 tbsp capers 1 large carrot, diced 1 celery stalk, diced 1 large onion, diced 2 red capsicum, roasted with skin and seeds removed 2 cups chicken stock 400g tin chopped tomatoes 1 cup red wine 1 tbsp smoked paprika 1 Season pork with salt and pepper on both sides. Heat a little olive oil in a fry pan and fry the pork steaks for 2 minutes on each side. Remove the pork from the pan and set aside. 2 Add the carrot, celery, garlic and onion to the pan and sauté for 5-6 minutes until golden and fragrant. Stir through the smoked paprika and cook for a further 3 minutes. 3 Pour in the red wine and reduce until evaporated before adding the remaining ingredients. Bring the mixture to a simmer and add the pork steaks back to the pan. Cook for 20 minutes on low. 4 Sprinkle with freshly chopped parsley to serve. THE PERFECT BBQ Tasty and versatile New Zealand pork is the perfect meat to serve at your next summer BBQ. Try delicious herbed pork sausages and pork steaks, or make your own spicy kebabs with fresh pork tenderloin. SIZZLING HOT To get a crispy char and smoky flavour, make sure you preheat your grill till it s smoking hot. KEEP IT JUICY You can t beat the taste of fresh, juicy barbecued pork, so it s a good idea to keep some marinade aside for basting while it grills.
Removing ham rind Using a small sharp knife, cut through the skin/rind 10cm from the top of the hock (or knuckle end of the leg). Create the perfect Christmas Serves 4-6 Cranberry and Pomegranate Glazed Ham Preparation: 10 minutes Cooking time: 1 hour + 10 minutes Start to remove the skin from the ham by sliding the knife between the skin and fat. With spiced cranberry and orange sauce Run your clean fingers (or a knife) under the skin and gently peel back the skin/rind to leave a layer of fat. Use a sharp knife to score a criss-cross or diamond pattern. Cont. overleaf 1 whole NZ ham on the bone 1 cup pomegranate juice 4 tbsp cranberry jelly 1 star anise 1 cinnamon stick 2 tbsp brown sugar Peel and juice of 1 orange 2 cloves
1 Preheat the oven to 180 C. 2 Carefully remove the skin from the ham, ensuring to leave all of the fat behind to maximise flavour. Using a sharp knife, score the fat in a criss-cross pattern. 3 To make the sauce, place the remaining ingredients in a pot and bring to a simmer. Cook for further 10 minutes on low, stirring occasionally so it doesn t burn. Using a pastry brush, paint a third of the sauce over the ham. 4 Place the ham in a deep baking tray and cook in the oven for 1 hour. 5 While the ham is cooking, return the rest of the sauce to a simmer and cook for a further 10 minutes. Remove from the heat and using a fork, take out the star anise, cloves, orange peel and cinnamon stick. Allow the sauce to cool and thicken to a jam-like consistency. 6 Once the ham is cooked, rest covered with foil for 10 minutes. To serve, slice thick pieces and drizzle over the cranberry sauce. Ham marinades Ham glazes should be sweet and salty with a super sticky consistency. If you don t fancy our cranberry and pomegranate, try one of these alternatives: HONEY mustard In a pot over low heat, mix together 1 cup of honey, 1 /4 cup of brown sugar, 1 /4 cup of whole-grain mustard, 1 tbsp of Dijon mustard and 4 tbsp of butter. Simmer for 10 minutes. smoky maple & bourbon In a pot over low heat, mix together 1 /2 cup of maple syrup, zest and juice of one orange, 4 tbsp bourbon and 1 cup of brown sugar. Drop in 10-12 cloves and allow to infuse for 10 minutes. citrus & apricot In a pot over low heat, mix together 200g of apricot jam, 2 tbsp of brown sugar, 4 tbsp of freshly squeezed orange juice and 2 tbsp of Cointreau. Drop in 10-12 cloves and allow to infuse for 10 minutes. Cajun Blackened Grilled Pork Fillets Preparation: 3 hours + 30 minutes Cooking time: 25 minutes Serves 4 4 NZ pork fillets, approx. 150-180g each ½ tsp salt Black pepper 1 orange ½ cup tomato sauce or ketchup ½ cup balsamic vinegar Small bunch fresh thyme 3 garlic cloves, finely chopped 1 tbsp smoked paprika 1 tsp fennel seeds 1 tsp cumin seeds 3 cloves 1 In a mortar and pestle, grind the cloves, fennel and cumin seeds until powder-like in consistency. Add the remaining ingredients to a bowl and marinate the pork fillets in the fridge for 3-4 hours. 2 Preheat the oven to 200 C 3 Place marinated pork fillets in a baking dish and cook for 20-25 minutes. Serve sliced on a sharing plate. BBQ Cooking Alternatively, heat the BBQ grill until smoking hot and cook for 5 minutes on each side or until the pork is blackened and very dark then rest for 5 minutes.
Fresh Summer Pork Salad Serves 4 Preparation: 10 minutes Cooking time: 20 minutes 4 NZ pork leg steaks 150gm each approximately 1 cm thick Salt and pepper 1 tsp vegetable oil 1 tsp sesame oil salad ½ cucumber finely sliced 300g beans 200g sugar pea 300g bean sprouts 1 bunch coriander leaves only 2 whole oranges segments 200g mesculun mix or rocket or salad greens dressing 2 tsp sesame oil 2 tbsp fish sauce 2 tbsp sweet chilli sauce 1 tbsp castor sugar 2 tbsp lime juice 1 tbsp finely diced coriander stalks 1 tbsp soy sauce Juice of 2 oranges squeezed after segments removed 2 tsp grated ginger Pepper and salt 1 Heat the vegetable oil and sesame oil in a pan over medium-high heat. Season the pork leg steaks with salt and pepper and fry in the pan for 4-5 minutes on each side. Set aside to rest and cool. 2 Mix all of the dressing ingredients together in a measuring jug and set aside. 3 Mix all of the salad ingredients together in a large bowl and set aside. 4 Once the pork has cooled, thinly slice and toss with salad. 5 To serve, generously pour over the salad dressing. SPRUCE UP YOUR GARDEN SALAD Does your garden salad need sprucing up this summer? Try adding some sweet and salty NZ bacon pieces to give it a little something extra! Simply drizzle some maple syrup over three or four pieces of streaky NZ bacon and fan-bake until crispy. Break into small pieces and toss through your salad just before serving. For a creamy contrast, add some sliced avocado too!
Vietnamese Style Honey marinated Pork Cutlets Preparation: 20 minutes + overnight Cooking time: 10 minutes 4 large NZ pork cutlets 4 tbsp oyster sauce 4 tbsp fish sauce 1 tbsp castor sugar 4 garlic cloves, diced 1 lemongrass stalk, diced 2 spring onions, chopped 1 tbsp honey 2 tbsp vegetable oil Coriander, to serve Chilli, to serve 1 In a bowl, combine spring onions, lemongrass, garlic, fish sauce, oyster sauce, honey, sugar and oil. 2 Add the pork cutlets to the marinade ensuring to coat all sides. Cover and marinate in the fridge overnight, or for at least 3 hours. Serves 4 3 Heat a little oil in a frypan or grill and cook the pork cutlets for 4 minutes on each side. 4 Serve whole, or remove the bone and chop into pieces. Sprinkle over freshly chopped coriander and chilli. Thai Style Pork Patties Preparation: 15 minutes Cooking time: 20 minutes 400g NZ pork mince ½ tsp salt ½ tsp fish sauce 1 tbsp fresh ginger, grated 2 spring onions, chopped 1 tbsp sweet chilli sauce 1 egg, beaten Small bunch coriander, chopped ½ tsp sesame oil 1 small red chilli 1 Combine all the ingredients together in a large bowl. Divide the mixture into 8 small patties and set aside. 2 In a pan, heat a little oil and cook the pork patties over a medium heat for 6 minutes on each side. 3 Serve with sweet chilli sauce on rice or in a burger. Serves 4
Remember If your pork does not have the born and raised in New Zealand label you don t know where it comes from. PigCare is a world-leading welfare assurance programme for farmed pigs, developed by Massey University with input from veterinarians, farmers, Ministry for Primary Industries and professional organisations. PigCare is focused on the care, knowledge, expertise, experience and commitment of farmers to provide consumers with the assurance that the welfare of farmed pigs has been well provided for based on a farm audit programme. This accreditation shows the pork products you buy are sourced from pigs that have been born and raised in New Zealand and farmed with care. For more great pork recipe ideas visit www.pork.co.nz or phone 0800 NZPORK (0800 697 675)