pork

Pork & Pink Grapefruit

Serves: 2 | Preparation Time: 10 min

Ingredients

  • 1 pork fillet
  • Olive oil
  • 1 tbs honey
  • 2 tbs soy sauce
  • 1 pink grapefruit, peeled, segmented
  • Basil leaves, to garnish

Instructions

Preheat oven to 180°C fan forced.

Rub pork fillet with a little olive oil and season with salt and pepper. Heat a frying pan over medium heat, add pork and cook, turning occasionally until browned all over.

Add honey, soy sauce to the pan and turn to coat the pork. Remove from heat and add grapefruit segments.

Transfer to oven and roast for about 7-10 minutes or until just cooked through. Set aside to rest for 5 minutes before slicing thickly.

Serve pork with grapefruit, pan juices and basil leaves.
 

 

Pineapple and pork tacos with avocado cream

Serves: 4 | Preparation Time: 15 min

Ingredients

Pork & Pineapple

  • 2 teaspoons sugar
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 12 ounces pork tenderloin, trimmed and cut into 1/2" cubes
  • 1 tablespoon olive oil
  • 1/4 fresh pineapple, cored and sliced crosswise
  • 2 tablespoons chopped fresh coriander
  • 12 corn tortillas, warmed.

Avocado cream

  • 1 avocado, mashed
  • 2 tablespoons fat-free sour cream
  • 2 tablespoons freshly squeezed lime juice
  • salt and pepper to season

Instructions 

To prepare the pork and pineapple: In a cup, mix the sugar, cumin, coriander, cinnamon, pepper, and salt. Mix half of the spices with the pork, then toss with the oil. Mix the remaining spices with the pineapple. Let stand at room temperature for 15 minutes while preparing the avocado cream.
 
Whisk the avocado with the sour cream, lime/lemon juice, and salt in a small bowl. Press a piece of plastic wrap directly onto the surface to keep the cream fresh looking.
 
Coat a large nonstick pan with olive oil spray. Warm over medium-high heat for 2 minutes. Add the pork and cook, turning once or twice, for 8 minutes or until browned and cooked through. Add the coriander and toss to combine. Transfer to a clean plate and cover loosely to keep warm.
 
Add the pineapple to the pan and cook, turning once or twice, for 3 to 4 minutes or until golden. Remove from the heat.
 
To assemble each serving, place 3 tortillas on a plate. Divide 1/4 of the pork and pineapple between each tortilla. Top with the cream and roll up.

 

Pork Belly with Blood Orange & Star Anise

Serves: 2-4 | Preparation Time: 15 min

Ingredients 

  • Pork belly on the bone 4-5 ribs still in if you can. Free range please.
  • 2 star anise
  • 2 cloves garlic crushed
  • 1 tbsp honey or brown sugar
  • 2 tbsp soy sauce
  • 3/4 litre chicken stock (you may need more depending on your dish.
  • 1 tbsp tomato paste
  • Juice of 1 blood orange (you can use oranges or tangelo's etc)
  • Zest of 1/2 the Blood orange.
  • Sea salt & cracked black pepper to taste

Instructions 

Preheat the oven to 160°C.

Dissolve the tomato paste into the stock and add all other ingredients to the pan except the pork. stir well to combine.

Score the pork belly in diagonals to allow for easy division of crackling later.

Rub the pork with oil and salt and place into the dish. You want the liquid to just cover the flesh but not the top layer of fat. You will always get a higher part if you are 'on the bone' so just cover up to it's lowest point. Top up with more stock if you need to.

Cover with foil but be careful not to let the foil stick to the top of the meat, this will transfer too much heat and spoil any parts of crackling it touches.

Place in the oven. Check after 3 hrs, you are looking for the flesh to start to fall away very easily and the liquid to be reduced to a jus.

Remove when cooked and turn the oven up to 220°C.
When the oven is a temperature remove the foil and place the pork back in until the crackling has formed.

Serve with rice and Asian vegetables.

Pork Medallions with Papaya Salsa

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 1 pork fillet
  • 1 lime & zest grated
  • 1 Tsp chilli flakes
  • 1 cup coriander
  • 1 Tsp good red wine vinager
  • 2 Tbsp good olive oil
  • half Unit spanish onion
  • 1 papaya

Instructions 

Cut your fillet into medallions.

Combine the chili and lime rind with 1 teaspoon of sea salt, then rub over the pork.

Heat a chargrill pan or barbecue on high, add pork medallions, then reduce heat to medium. Cook pork for 3 minutes each side for medium, or until cooked to your liking. Transfer to a warm plate and cover loosely with foil to rest while you make the salsa.

Finely slice the onion and sprinkle with a good half tea spoon of salt, mix to coat and set aside. (The salt will neutralize the acid leaving the flavour with out the aftertaste).

For the salsa, combine the lime juice with remaining ingredients and season to taste with sea salt and freshly ground black pepper. Serve the pork topped with salsa.

Roast Pork with Almond Garlic Buttered Sprouts & Baby Carrots

Serves: 4 | Preparation Time: 25 min

Ingredients 

  • 1 whole pork fillet
  • 2 tsp whole fennel seeds
  • 1 tsp whole cumin seeds
  • 250g brussels sprouts, quartered
  • 1 bunch baby carrots, trimmed, scrubbed
  • 90g butter
  • 3 tbs olive oil
  • 1/2 cup slivered almonds
  • 3 garlic cloves, crushed
  • Pink Salt and Pepper to taste.
  • Roast Pork Fillet to serve

Instructions 

Heat 1tbsp of butter & 1 tbsp of oil in an oven proof pan.
Sprinkle your chopping board with the seeds and a good tbsp of salt.
Roll the fillet in the mix until coated.
Seal in pan until a beautiful golden colour & place in an 180deg oven for 20 mins.

Place sprouts and carrots in a steamer basket or insert over a saucepan of barely simmering water. Cover and steam for 7-10 minutes or until just tender. Set aside.
Remove pork from oven and allow to rest for 5 minutes wrapped in foil in a warm place. Save pan juices.
Melt butter and oil in a large frying pan over medium heat until butter is foaming. Add almonds and garlic. Cook, stirring, until golden.
Increase heat to medium-high. Add sprouts and carrots. Cook, tossing, for 1-2 minutes. Season.

Slice pork into medalions of and serve.
Add collected juices from the pork foil and add to the saved pan juices. re heat and spoon over pork