Welcome, skip to the content.

Cooking Instructions

Recipes

Cooking Instructions

  • 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.

 Jump to instructions for:

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 - the secret for perfect crackling is oil, salt and heat.  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.

Return to top.

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: 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.

Tips:

  • Preheat pan, BBQ or grill
  • Try using spray oil on the grill or BBQ as it adds flavour while using less oil.

Return to top.

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.

Return to top.

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 of if as desired.

 Return to top.