Archive for the ‘Murray Valley Pork recipes’ Category

Pancetta-wrapped pork shoulder recipe with creamy mashed potatoes and green beans

Thursday, October 18th, 2012

Pancetta-wrapped pork shoulder recipe with creamy mashed potatoes and green beans

Serves 6

Prep time 25 minutes

Cooking time 1 hour 45 minutes

 

Ingredients

1.8 kg Murray Valley Pork  shoulder roast,*net and rind removed

12 slices (200 g) pancetta

Olive oil for drizzling

1 tsp table salt

2 kg sebago potatoes, peeled and chopped

30 g butter

1/2 cup (125 mL) milk

1/2 cup (125 mL) cream

1 kg green beans, trimmed

Salt and cracked black pepper to taste

*Also try using Murray Valley Pork  topside or loin roasts (boneless and rindless)

 

Method

1. Preheat oven to 160ºC fan-forced/180ºC conventional. Lay pancetta slices on a board in 2 overlapping rows, season with pepper. Place pork shoulder on top and tie roast with string to form original shape. Rub with oil. Place on lowest oven rack for 1 hour 45 minutes or until pork is cooked and pancetta is browned. Remove from oven and rest for 15 minutes.

2. Lay reserved pork rind skin side up on a tray and rub in salt. Place on highest rack of oven and cook as long as the pork. Place under a hot grill for 1–2 minutes to crisp crackling.

3. Boil the potatoes in a large pot of salted boiling water until tender. Drain and place back into the pot over a low heat. Add butter, milk and cream and mash until smooth. Season with salt and pepper.

4. Blanch the beans in a large pot of salted boiling water. Drain and drizzle with olive oil and season to taste.

5. Remove string from pork, slice and serve with potatoes, beans and pan juices. Pancetta-wrapped pork shoulder with creamy mashed potatoes and green beans

 

Enjoyed this pancetta-wrapped pork shoulder recipe? See more tasty pork recipes

Pork, lemongrass and coriander stir-fry recipe

Maple mustard glazed leg of pork recipe with pear compote and roasted fennel

Golden Asian pork belly recipe with citrus orange glaze

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Garlic and sage roast pork recipe with potato gratin and rocket salad

Thursday, October 18th, 2012

 

Garlic and sage roast pork recipe with potato gratin and rocket salad

 

Serves  4
Prep time 25 minutes
Cooking time 1 hour 10 minutes

 

Ingredients

750 g Murray Valley Pork shoulder mini roast*

1 kg pontiac potatoes, peeled and finely sliced

1 small brown onion, finely sliced

300 mL (11/4 cup) cream

2 tsp sea salt

1/2 tsp white pepper to taste

1/2 cup (40 g) finely grated parmesan

2 garlic cloves, finely chopped

1 1/2 tbsp chopped sage

2 tbsp olive oil

1 tsp sea salt

1/2 tsp cracked black pepper

Baby rocket, extra virgin olive oil and white wine vinegar to serve

* Also try using Murray Valley Pork topside, loin or scotch roasts (all boneless and rindless)

 

Method

1. Preheat oven to 160ºC fan-forced/180ºC conventional. Combine potatoes, onion, cream, salt and pepper in a large bowl and toss to coat the potatoes with the cream. Evenly layer the potatoes and onions in a baking tray and top with parmesan cheese. Place on the top shelf of the oven and cook for 10 minutes while you prepare the pork.

2. Combine garlic, sage, oil, salt and pepper in a bowl. Rub herbed oil over flesh of pork, place on a lined baking tray and cook on low rack of oven for 45 minutes or until pork is cooked. Remove pork from oven and rest 15 minutes. While pork is resting, increase the temperature to 200ºC fan-forced/220ºC conventional to brown top of potato gratin.

3. Cut pork into thin slices and lay on serving plates, spoon over a little of the pan juices. Toss together the rocket, oil and vinegar and serve with a generous portion of potato gratin.

See more pork recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Cranberry and almond stuffed balsamic pork belly recipe with roasted tomatoes

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Garlic and oregano roast pork leg recipe with caramelised onion mash and jus roti

Wednesday, October 17th, 2012

 

Garlic and oregano roast pork leg recipe with caramelised onion mash and jus roti

Serves 6

Prep time 25 minutes

Cooking time 2 hours

 

 Ingredients

1.8 kg Murray Valley Pork leg*

3 cloves garlic, finely chopped

1 1/2 tbsp chopped oregano

3 tsp finely chopped rosemary

1 1/2 tbsp (25 mL) olive oil

1 tsp vegetable oil

2 tsp table salt

60 g butter

3 onions, finely sliced

2 kg mashing potatoes, peeled and chopped

30 g butter for mashing

3/4 cup (185 mL) milk

Salt and pepper to taste

500 mL salt-reduced chicken stock

1 tsp cornflour

1 tbsp cold water

Blanched greens of your choice

* Also try using Murray Valley Pork shoulder, loin or rack roasts (with rind on)

 

 Method

1. Preheat oven to 230ºC fan-forced/250ºC conventional. Combine garlic, oregano, rosemary and oil in a bowl.

2. Rub the herbed oil over the flesh of the pork, then massage the salt into the scored skin. Place in a baking tray and cook for 45 mins.Lower the temperature of the oven to 160ºC fan-forced/180ºC conventional and continue to cook for 45 mins to 1 hr, until the skin is crispy and the pork is cooked.

3. Melt butter in a large frypan over medium heat. Add onions and cook slowly for 10 mins until soft and golden.

4. Boil potatoes in a large pot of salted boiling water until tender. Drain and place back into pot over a low heat. Add butter and milk. Mash until smooth. Add caramelised onions. Season with salt and pepper.

5. Remove pork from oven and tray and rest for 15 mins. Place baking tray over high heat and add stock. Boil rapidly for 8–10 mins or until the liquid has reduced by half. Stir together cornflour and water. Add to pan juices and cook for 2 mins or until jus roti has thickened slightly.

6. Slice pork and drizzle with jus roti. Serve with mashed potatoes and blanched greens of your choice.

 

See more pork belly recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Golden Asian pork belly recipe with citrus orange glaze

Wednesday, October 17th, 2012

 

Golden Asian pork belly recipe with citrus orange glaze

A delicious Asian pork belly recipe — a must-try!
Serves 6

Prep time 20 minutes

Cooking time 2 hours 20 minutes

 

 

Ingredients

1.5 kg Murray Valley Pork belly

2 tbsp olive oil (plus extra for oven tray)

2 tbsp sea salt

1/4 cup brown sugar

1 small knob ginger finely grated

1 cinnamon stick

Juice and zest of 1 orange

1 tbsp of red wine vinegar

1 cup chicken stock

1 cup of jasmine rice

1 bunch of Bok Choy

2 tbsp of oyster sauce

1 tbsp of toasted pinenuts

 

Method

1. Preheat the oven to 220ºC fan-forced/240ºC conventional.

2. Pat the rind of the pork belly dry with a paper towel and score the skin of the pork in a criss-cross pattern with a sharp knife and rub olive oil and salt into the rind.

3. Drizzle a large roasting tray with olive oil. Place pork belly in oven tray skin side down, drizzle a little extra oil on meat and season with salt and pepper.

4. Roast pork for 30 minutes. Reduce temperature to 190ºC fan-forced/210ºC conventional. Roast for a further 11/2 hours and carefully turn the pork to skin side up for another 20 minutes or until skin is golden and crispy.

5. Remove pork from the oven and rest for about 15 minutes. Cut across the pork in approximately 5cm pieces.

 

Citrus orange glaze

1. In a saucepan put brown sugar, ginger, zest and juice of orange, red wine vinegar and cinnamon stick and cook until the sugar has dissolved.

2. Add chicken stock. Reduce the sauce by simmering it until it thickens slightly.

 

Jasmine Rice and Bok Choy

Place 1 cup of rice with 11/2 cups of water in a saucepan bring to boil with the lid off. Reduce to a simmer and put the lid on for 10 minutes. Take off the heat and leave stand for 10 minutes with the lid on. Serve.  Steam bok choy in a steamer until tender. Put in a bowl and coat with oyster sauce and sprinkle with pinenuts.

 

See more pork belly recipes

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Learn more about Murray Valley Pork 

 

Recipe and photo courtesy of Rivalea

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Tuesday, October 16th, 2012

Crispy pork belly recipe with horseradish, mashed potato and sautéed spinach

Serves 6

Prep time 20 minutes

Cooking time 2 hours

 

2 kg Murray Valley Pork belly

2 tsp vegetable oil

3 tsp table salt

2 kg sebago potatoes, peeled and chopped

100 g butter

3/4 cup (185 mL) milk

1/4 cup bottled horseradish

1 tbsp (20 mL) olive oil

1 clove garlic crushed

400 g baby spinach

Salt and pepper

 

1. Preheat oven to 230ºC fan-forced/250ºC conventional. Dry the skin of the pork belly. Using a sharp knife, score the skin in 1–2 cm intervals. Pour oil and salt onto the scored skin and rub in well.

2. Lay the pork skin side up onto a wire rack in a baking dish and place into the oven. Cook for 45 minutes, then reduce the temperature to 140ºC fan-forced/160ºC conventional and roast for 1 hour 15 minutes until the pork is tender. Rest for 15 minutes.

3. Boil potatoes in a large pot of salted boiling water until tender. Drain and place back into the pot over a low heat. Add the butter and milk and mash until smooth. Add the horseradish and season with salt and pepper to taste.

4. Heat olive oil with the garlic in a large pan over medium high heat for 1 minute. Add spinach and toss for a few minutes until just wilted. Season to taste.

5. Serve crispy pork belly with horseradish mash and sautéed spinach.

See more pork belly recipes

Learn more about Murray Valley Pork 

Cranberry and almond stuffed balsamic pork belly recipe

Tuesday, October 16th, 2012

Cranberry and almond stuffed balsamic pork belly recipe with roasted tomatoes

Serves 4–6

Prep time 10 minutes

Cooking time 1 hour 30 minutes

1.1 kg Murray Valley Pork seasoned pork belly roast with cranberry and almond stuffing

1/4 cup (60 mL) balsamic vinegar

1/3 cup (80 mL) honey

800 g baby roma or cherry tomatoes on the vine

1 1/2 tbsp olive oil

1 clove garlic, crushed

1 tbsp extra balsamic vinegar

Mixed leaves to serve

 

  1. Preheat the oven to 170ºC fan-forced/190ºC conventional.
  2. Whisk together the balsamic vinegar and honey in a small bowl. Place the pork in a baking dish and brush with the vinegar and honey glaze. Roast for 1 1/2 hours, basting regularly, or until pork is cooked through and well glazed.
  3. Place the tomatoes flesh side up on a baking tray. Combine the oil, garlic and balsamic vinegar in a small bowl and brush over the tomatoes. Roast in the oven for 1 1/2 hours with the pork.
  4. Remove the pork from the oven and allow to rest for 15 minutes. Remove the string and cut into thick slices. Serve with the tomatoes and a simple green salad.

See more pork belly recipes

Learn more about Murray Valley Pork

 

Pork, lemongrass and coriander stir-fry recipe

Tuesday, October 16th, 2012

 

 

 

 

 

 

 Pork, lemongrass and coriander stir-fry recipe

 

Ingredients — serves 4  |  Prep time 12 minutes  | Cooking time 12 – 15 minutes

Method

1. Place the noodles in a bowl and cover with boiling water for 1 min, using tongs to gently separate them. Pour the stock, soy, sugar and fish sauce in a small bowl and stir until the sugar dissolves, set aside.

 

2. Heat half of the oil in a wok over high heat. Stir-fry the pork in batches for 1–2 mins or until browned and just cooked. Remove from the wok and set aside.

 

3. Add remaining oil, onion and lemongrass and cook for 2 mins or until the onion begins to soften. Add the broccolini, Asian greens and the prepared sauce to the wok and cook for 2–3 mins.

 

4. Add the noodles and pork to the wok and cook for 1–2 mins until noodles are coated with the sauce. Toss through the coriander and serve with lime wedges.

 

Learn more about Murray Valley Pork

Recipe and photos courtesy of Rivalea, Australia