Italian Roast Pork

The key to crackling on Original Bangalow Pork is to start the pork in a very hot pan and
sear the outer skin. Sprinkle the skin very generously with salt before placing on a
hot baking tray in a hot oven. Any excess salt can be brushed off before carving. Remember
to allow the meat to rest after cooking for fifteen minutes, covered with some foil and a
tea towel before carving.

Ingredients:

2 tbsp rosemary, chopped
4 fresh bay leaves
1 tbsp sage, chopped
freshly ground pepper
4 cloves garlic, crushed
zest of 1/2 an orange
1 tbsp fennel seeds, crushed
3 tbsp olive oil
1 boned and rolled pork shoulder or leg (about 1.3kg), with the skin scored
extra olive oil
salt

Method:

Mix together the chopped herbs, pepper, garlic, orange zest, crushed fennel seeds and
olive oil and rub into the flesh of the pork (not the skin). Marinate either overnight or
for at least 4 hours.

Preheat the oven to 240C or 220C for fan-forced.

Remove pork from the fridge 30 minutes before roasting. Rub the skin with some olive oil,
and sprinkle very generously with salt. Rub the salt into the skin, place in a roasting
dish and put in the oven to cook for 30 minutes. Now turn the temperature down to 180C
or 160C for fan-forced and cook for a further 50-60 minutes. To check if the pork is ready, insert
a skewer into the meat; it should feel soft and the juices should run clear.

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American Style Ribs with Honey, Soy and Sesame

 

Ingredients:

1.2 kg American -Style Bangalow Pork ribs
1/4 cup Reduced salt soy sauce
1 tbs sesame oil
1 tbs honey
1 tsp Chinese five spice

Method:

Preheat oven to 180°C and line a baking dish with non-stick baking paper.

Mix the soy, oil, honey and spice.

Brush both sides of the ribs well with the marinade then place into the baking dish.

Bake in the oven for 1 hour.

Baste occasionally during cooking with soy and honey mixture.Serve with fresh lettuce, tomato and avocado salad.

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Barbecued Porkmaster Ham Summer Salad

 

Ingredients:

4 Nectarines or Peaches, halved
300g Porkmaster Leg Ham , sliced thickly
1 Red Capsicum , cut thickly
1 bunch Asparagus, trimmed
Olive oil for Brushing
150g Rocket Salad Leaves
16 Grape Tomatoes, halved
½ cup Balsamic dressing to serve
½ cup Masterfood BBQ Relish Chunky Style to serve

Method:

( Pre-heat BBQ or Large griddle pan over a medium heat )

Brush the surface of the Nectarines, Porkmaster ham, capsicum and asparagus with a little oil.

BBQ the Nectarines, Porkmaster ham, capsicum and asparagus 3 minutes each side.

Toss the rocket leaves and tomatoes together in a large bowl with the balsamic dressing.

Divide the salad evenly amongst 4 serving bowls and arrange the BBQ peaches, Porkmaster ham, Capsicum and asparagus decoratively over the salad .

Serve immediately with crusty bread and  garnish with a dollop of BBQ Relish.

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Sage and macadamia stuffed Bangalow Pork roast

 

Ingredients:

1.5 kg Pork Belly or loin, rind on
6 slices bread , crumbed
100g butter, melted
2 Tblsp Masterfoods Sage 
½ cup parsley chopped
3 spring onions, finely chopped
100g Macadamia nuts, roughly chopped
Oil
Sea Salt
Sage leaves for garnish
Vegetables or salad for serving

Method:

( Pre- heat oven 220c )

Score the pork rind thinly and lay flat on a board rind side down.

Combine the bread crumbs, melted butter, sage, parsley, spring onions and macadamia nuts in a large bowl and mix well.

Place the seasoning into the centre of the pork and roll to enclose. Insert skewers and lace with string to secure.

Place roast on a wire rack over a baking dish and rub surface with oil and sea salt.

Cook in the pre-heated oven 220c for 20 minutes then reduce heat to 180c for a further 40 – 50 minutes depending upon the weight.( allow 40 minutes per kg including seasoning )

Allow to stand 10 minutes prior to slicing and serving with steamed, roasted or stir fry vegetables.

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Lemon Pork Burger wrapped in Bacon

 

Ingredients:

400g lean Bangalow pork mince
1/2 cup fresh breadcrumbs, firmly packed
2 green shallots, finely chopped
2 tbs freshly chopped flat leaf parsley
2 tsp finely grated lemon rind
1 tbs Worcestershire sauce
Salt and cracked pepper
4 large bacon rashers

Method:

Combine a bowl the mince, breadcrumbs, shallot, parsley, lemon rind, Worcestershire and season well with salt and pepper. Mix together well and shape into 4 even burgers.

Wrap each burger with a rasher of bacon and secure with a toothpick. Place onto a plate cover and chill for 30 minutes.

Heat a non-stick frying pan over a low-medium heat and cook the burgers for approx. 8-9 minutes each side or until the juices run clear and hot.

Serve with salad and toasted Turkish bread.

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