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STEWING
COOK I N G ME T HO DS
• Cut the pork into serving-sized pieces, toss in flour and
brown all sides in a small amount of oil heated in a
heavy-based saucepan.
www.pork.co.nz
or order The New Zealand Pork Guide for only $35
by calling 0800 NZ PORK (0800 697 675)
• Cover with liquid (e.g. water, stock and/or wine). Add
seasonings (e.g. herbs, spices, salt and pepper, etc).
• Cover tightly and simmer gently for about 1 hour until the
pork is tender.
QUICK COOKING
• Add any vegetables (e.g. chopped onion, carrot, celery, etc)
about 20 minutes before the end of the cooking time.
STIR-FRYING
NEW ZEALAND PORK
CUTS GUIDE
• Stews can be thickened with a little flour or cornflour mixed
with cold water to make a smooth paste.
• Slice or dice the pork. Marinate if desired.
• Heat a little oil in a wok or heavy-based frying pan.
Add the pork.
• Cook over a high heat for about 2–5 minutes, depending on
the thickness of the pork. Stir the pork continuously.
GUIDELINES FOR BRAISING OR STEWING PORK
(suggested minutes per 500g)
Cut
Braising
Stewing
LEG STEAK
45-60
45-60
PIECES/DICED
45-55
45-55
SHOULDER STEAK
45-60
45-60
RUMP STEAK
45-60
N/A
GRILLING/CHARGRILLING/BARBECUEING
SCOTCH FILLET/RIBEYE
35-45
35-45
• Preheat the grill. Always use the highest heat setting when
grilling as lower temperatures dry and toughen pork.
PORK CUTS OVER 1.5KG
35-45
35-45
BELLY
35-45
35-45
SAUSAGES (PRE-BROWNED)
20-25
N/A
PAN-FRYING
• Heat a small amount of oil in a heavy-based frying pan.
Dry the surface of the pork or coat with flour or breadcrumbs
as desired.
• Add the pork to the pan and cook over a moderate heat for the
time suggested on the chart. Turn and cook other side.
• If cooking medallions or butterfly steaks, make a cut through
the layer of connective tissue around the edge at 2cm
intervals to prevent curling.
• Place the pork on a very lightly greased rack and slide under
the grill. For pork of 1-4cm thickness, place about 5cm from
the heat; for thicker cuts, place 8-10cm away.
• Cook for the time suggested on the chart, then turn to finish
cooking. Use the longer times for thicker cuts.
COOKING GUIDELINES (minutes per side)
Grill
Char-grill
Barbecue
Pan-fry
Stir-fry
BUTTERFLY
4-6
4-8
N/A
CHOPS
6-10
5-8
N/A
FILLET STEAK
4-6
2-4
2-4 (sliced)
MEDALLIONS
4-6
4-5
N/A
SCOTCH FILLET/RIBEYE
5-6
6-10
3-5 (sliced)
SCHNITZEL
N/A
3-5
2-4 (sliced)
SAUSAGES
6-8
5-6
N/A
SLOW COOKING
BRAISING
• Preheat the oven to 160°C or 170°C, depending on the cut.
• Weigh the meat and calculate the cooking time using the
chart below. Insert a meat thermometer into the thickest part
of the pork.
• Place the pork with the fat layer uppermost on a rack in a
roasting pan. Cook until the internal temperature reaches
71°C for ‘medium done’ or 76°C for ‘well done’ or until the
pork juices run clear when pierced.
• Remove the roast from the oven and rest in a
warm place for 10-15 minutes to allow the pork to firm and
the juices to settle - this will make it easier to carve.
GUIDELINES FOR ROASTING PORK
(suggested minutes per 500g)
Oven temperature
Internal meat
temperature when
removed from oven
LOIN
160°C 35-45
71°C
SCOTCH FILLET
170°C 25-35
71°C
SHOULDER
160°C 35-40
71°C
WHOLE FILLET
170°C 25-30
71°C
LEG
170°C 30-35
71°C
• Place the meat in the pan and brown on all sides.
BELLY
170°C 30-35
71°C
• Remove the pork and place in a casserole, add liquid (e.g.
stock), seasonings (e.g. herbs, spices, salt and pepper, etc)
and flavouring vegetables (e.g. onions or carrots) as required.
Cover tightly. Cook in an oven preheated to 160-170°C for
about 1 hour. Add a little more liquid during cooking
if necessary.
ROLLED LEG
170°C 25-30
71°C
• Heat a small amount of oil in a heavy-based frying pan.
• Pat dry or flour the surface of the pork.
100% New Zealand Pork is produced by
pigs bred and raised in New Zealand.
TRIM PORK
Trim Pork comes from pigs weighing 50-72.5kgs. Boneless,
with fat trimmed to less than 5mm, and mince that’s 90% VL,
Trim Pork meets the National Heart Foundation
“Pick the Tick” programme.
SUCKLING PIGS
Suckling pigs are piglets weighing up to 15kg suitable for spit
roasting, oven roasting or serving whole for buffets.
WHAT TO LOOK FOR
ROASTING
Cut
SELECTING PORK CUTS
• Fresh pork is pink but the shade may vary depending on the
cut and age of the animal. For example, the loin is lighter
coloured than the shoulder.
• There is little connective tissue.
• Fat is white and medium-firm and bones are white, hard and
with little cartilage.
• GRILL, PANFRY, CHARGRILL, OR BBQ
Butterfly, fillet steak, scotch fillet, chops, medallions,
schnitzel, mince
• ROAST
Loin, whole scotch fillet, shoulder, leg fillet, belly.
• BRAISE
Leg steak, pieces/diced, shoulder steak, rump steak, scotch
fillet/ribeye steak, mince, belly.
STORAGE GUIDE
Product
Refrigerator
2-4°C
Deep freeze
-18°C
ROASTS, CHOPS
up to 3 days
3-4 months
STEAKS
up to 3 days
3 months
PORK MINCE
1-2 days
2-3 months
SAUSAGES
3 days
3 months
If vacuum-packed, check manufacturer’s ‘use-by’ date.
Leftover cooked pork should be cooled quickly, then covered
and refrigerated or placed in the deep freeze.
FREEZING
Pork cuts wrapped in plastic film can be frozen for up to
two weeks. For longer storage, use moisture-proof airtight
packaging, freezer bags, heavy-duty tin foil or freezer wrap
to protect meat from moisture loss during storage. If
using freezer bags, remove as much air as possible
from them before sealing.
Cover any sharp bones with extra paper before
wrapping so they do not break the packaging, to
avoid causing freezer burn.
FOR CRISP CRACKLING
• Brush the well scored rind with oil and sprinkle lightly
with salt. Roast the pork. When cooked remove from the
oven and remove rind. Leave the pork to rest.
• Place the rind under preheated grill until the crackling
puffs and crisps.
PIB0493 Cuts Guide A4 4pager.indd 1
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FOREQUARTER
LOIN
FILLET
TRIM PORK CUTS ARE PRINTED GREEN
RIBS AND BELLY
LEG
NE W Z E AL AN D PO RK
GRILL/BBQ
CHOPS & SLICES
STIR-FRY
ROAST
SLOW COOK
MINCE
MIDDLE
FOREQUARTER
BELLY SLICES - PORK STRIPS
LEG
FULL LEG
HOCK (LEG)
HAND
MIDDLE LOIN -
FOREQUARTER (SHOULDER SQUARE CUT)
BELLY ON
FILLET
(TENDERLOIN)
LEG - BONED AND ROLLED
FRENCH LOIN RACK
SHOULDER BLADE
FORELOIN
CUTLET
LOIN BONELESS & SKINLESS
CHUMP END (RUMP)
BLADE STEAK
MIDDLE LOIN CHOP
LOIN CHOPS
KNUCKLE
LEG SET
The major
primals from
the full leg.
PORK RIB SCOTCH FILLET
LOIN BONE-IN BELLY OFF
SCOTCH FILLET/RIBEYE
EYE OF SHORTLOIN
TOPSIDE
RUMP
PORK SCOTCH
BONEIN BELLY (SPRING)
SILVERSIDE
LOIN ESCALLOPS
SHOULDER CHOP
EYE OF LOIN
SCHNITZEL
MEDALLION
ROLLED PORK SCOTCH
BONELESS LOIN
RUMP STEAK
MINCE
BUTTERFLY
LOIN STEAK
DICED PORK
DICED PORK
DI
LEG STEAK
SPARE RIBS
CERT TM under licence
PIB0493 Cuts Guide A4 4pager.indd 2
STIR-FRY
BONED ROLLED SHOULDER
FO R M O R E I N FO R M AT I O N A N D G R E AT R E C I P E S S E E W W W. P O R K . C O . N Z
24/4/08 10:38:48 AM