Cooking Instructions

Recipes

Cooking Instructions

  • 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.

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Roast

Pan Fry, BBQ, Grill

Stir Fry

Braise, Stew, Casserole

Roast

Great cuts for roasting:

  • Loin chops
  • Rack
  • Rolled loin
  • Rolled belly
  • Leg
  • Shoulder
  • Scotch roast
  • Loin
  • Topside
  • Mini roast

With crackling -

To cook the crispiest crackling, there are three things you need: heat, oil and salt.

  1. Remove roast from packaging and pat dry with paper towel.  With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat.  If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight.  This process further dries the rind and aids the crackling process.
  2. When you're ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  3. Rub the roast with 1 tbsp of vegetable oil and half a tbsp of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
  4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.  If the roast is over 2kg, take 10 minutes off this initial crackling time.
  5. Turn the oven down to 180°C and cook for 30 - 35 minutes per kg, depending on how well you like your roast cooked.
  6. Once cooked, let the roast rest for 10 minutes before slicing.

Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an "oven thermometer" to verify that the stated oven temperature is accurate.

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.

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Pan Fry, BBQ or Grill

Ideal cuts for Pan Fry, BBQ or Grilling

  • Loin medallion
  • Cutlet
  • Fillet
  • Leg
  • Scotch steak
  • Mince
  • Schnitzel
  • Spare ribs
  • American style ribs
  • Sausages

Steaks: for 2cm thick steaks, use the 6-2-2 method. View the instructions here.

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.

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Stir Fry

Ideal cuts for Stir-fry

  • Fillet
  • Loin
  • Leg
  • Diced
  • Strips

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.

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Braise, Stew, Casserole

Ideal cuts for Braising, Stew and Casserole

  • Scotch
  • Forequarter
  • Sausages
  • Leg cuts
  • Hocks
  • Shanks
  • Ribs
  • Belly

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.

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