1. food and drink
2. barbecues and grilling

RECIPES
Rubs + Marinade Mixtures........................................................................................................................... 5
BBQ Italian Pork Patties................................................................................................................................ 7
Bacon Wrapped Pork Fillet..........................................................................................................................8
Slow Roasted Herbed Pork Shoulder............................................................................................. 9
Sicilian Pork Sausage and Sage Tomato pasta..................................................................10
BBQ Pork Chops with Sweet & Sour Glaze......................................................................... 11
BBQ Dijon & Sage Pork Fillet............................................................................................................. 12
Baked Pork Sausage Stuffed Peppers......................................................................................... 13
Smoked Cheese Stuffed Pork Chops.......................................................................................... 14
Pineapple Grilled Pork Chops.................................................................................................................. 5
Old Fashion Sweet and Sour Pork................................................................................................... 16
Classic Pork Chow Mein............................................................................................................................... 17
Pork Meatloaf with Italian Stuffing............................................................................................... 18
100% NZ Pork BBQ Sauce Skewers........................................................................................... 19
Summer Pulled Pork........................................................................................................................................ 20
Pork Schnitzel with Herbed Crust.................................................................................................. 21
BBQ Pork Meatballs........................................................................................................................................ 22
Glazed BBQ Pork Steaks........................................................................................................................... 23
100% New Zealand pork is a wonderful meat to cook in summer – from quick and easy salads
and BBQ’s, to something a little more sophisticated when entertaining – the taste, versatility
and goodness of fresh, 100% NZ pork means all bases are covered.
Chef Jimmy Boswell, has put together some winning summer
soon-to-be favourites recipes using local, 100% NZ Pork.
Including salads, pulled pork, pork patties for the BBQ,
savoury loafs for the picnic, pork kebabs and more, there’s a
pork dish here to satisfy everyone.
Based amongst the bush clad hills of Auckland’s wild West
Coast, Jimmy is well-known as a chef with a love of using the
best of New Zealand’s fresh seasonal ingredients and loves
fresh, New Zealand farmed 100% NZ pork, often giving it a
twist reflecting his Sicilian roots. He even supports his local
100% New Zealand bacon-maker.
“Cooking should be fun and the mild flavour of 100% NZ pork
combines beautifully with many different herbs, seasonings
and a diversity of cuisine styles. When buying pork look for
an even pink color, with minimal marbling and a thin layer of
fat around the edge of the meat. The flesh should be firm and
should smell sweet”.
An advocate for getting kids into the kitchen, Jimmy has
been involved with ‘Just Cook’ (NZ Nutrition Foundation) is a
Food Revolution Ambassador in Auckland, TV presenter and
attends many events that promote healthy food options.
100% New Zealand pork is versatile and easy to cook. Become
inspired and find out how to perfectly cook your favourite cuts
of 100% NZ pork, bacon and ham, at www.pork.co.nz
Look for the 100% New Zealand pork, PigCare Accredited
logo at your local butcher or supermarket to guarantee you
are purchasing only pork that has been raised in NZ under our
world class farming practices.
The 100% NZ pork rosette logo is available to all meat
retailers (butchers, franchise butchers, and supermarkets) free
of charge from New Zealand Pork. Meat retailers are audited
to prove only 100% New Zealand pork is being used when
these labels are used on-pack.
Only 100% New Zealand pork is guaranteed to be:
• • • From pigs born and raised on New Zealand farms
Independently audited against New Zealand’s Animal
Welfare (Pigs) Code of Welfare 2010
Compliant with New Zealand’s stringent food
safety standards
Many of Jimmy’s recipes allow the helping hands of kids –
preparation, making skewers, making rubs, marinades and lots
more – teaching them new skills and giving kids pride in the
food they have prepared.
Enjoy the tasty recipes Jimmy has created using 100% New
Zealand pork; along with the helpful guidance on how to cook
different pork cuts and how to season with herbs, rubs and
marinades – all to enable ease in cooking 100% NZ pork (and
to impress your family and friends alike!).
100% NZ PORK RECIPES
02
COOKING 100% NZ PORK
H O W T O C O O K P O R K P E R F E C T LY
Did you know that pork is a red meat? This means that it’s
best to rest once cooked and it’s at its best medium rare and
juicy (showing a hint of pink) – just like beef and lamb. In fact
cooking it this way means your pork will remain succulent and
tender – perfect!
Cooking pork is easy and its easy to tell when its ready by
piercing the cooked meat and if the juices run clear to light
pink you know it is ready
PORK STEAKS = 3 + 3 + 3
• For a steak 20mm in height.
• Preheat pan to medium heat. Rub steak with oil and season
with salt and pepper.
• Fry each side for 3 minutes, turning only once.
• Remove from pan and rest for 3 minutes.
PORK CHOPS
• Rub the chops with olive oil and season with salt & pepper.
• Preheat a heavy-based fry pan, add the pork chops, cooking
for 5 minutes on each side.
• Remove from pan and rest for 3 minutes.
PORK BALLS
Pork mince binds to itself, so it’s great for meat balls!
• Preheat pan to high for 1 minute. Add a splash of oil once
the pan has heated.
• Divide your pork mince and roll into balls.
• Add pork balls to the pan and stir-fry until they
change colour.
PORK ROAST
Pork roasts are taken from different parts of the animal
and for best results should be cooked slightly differently.
100% New Zealand Pork has roasting instructions for the
different cuts on their website
• A good rule of thumb is to preheat your oven to 160°C
• Wipe the skin dry, score and then rub with olive oil and salt.
• Roast for 30-35 mins per 500g.
• Remove from oven, cover and allow to rest for 10 minutes
before carving across the grain.
HOW TO CONVERT A COOKTOP
RECIPE FOR A SLOW COOKER
As a general rule, 1 hour of simmering on the cooktop of oven
equates to approximately 5-6 hours on low or 2-2.5 hours
on high in a slow cooker. As there is little evaporation when
cooking with a slow cooker, you need to reduce the amount
of liquid.
As a guide, reduce the liquid (e.g. stock, wine or water) by
approximately half of the original amount. A maximum of two
cups of liquid will generally be enough for most slow cooker
recipes (except soups).
FOR MORE HOW TO TIPS VISIT OUR
WEBSITE HERE
STIR-FRY
• Preheat pan or wok on high heat. Splash pan with oil after it
has heated.
• Sear pork for 3 minutes.
• Remove and rest while stir-frying veges.
FILLET
• Preheat the oven to 180°C, baste the fillet with olive oil and
season with salt & pepper.
• Heat a heavy-based fry pan and sear the fillet for 2 minutes
on each side.
• Place in a roasting dish and roast 8 - 10 minutes. Rest for 3
minutes then carve across the grain and serve.
100% NZ PORK RECIPES
03
RUBS+MARINADES
Pork is the most popular meat in the world eaten in almost every continent. This means there is a world of herbs, spices, seasonings
and recipes to create mouth watering 100% New Zealand pork dishes.
Herbs that go well with pork are caraway seeds, coriander,
cumin, curry powder, dill, garlic, rosemary, sage, fennel, savory
and thyme.
On the spicy side you can use chilies, chili powder, cayenne
pepper or paprika.
Choose a container that will hold the meat snugly - the
marinade should come up around the edges of the meat but
does not need to cover it. Place the meat in the container, and
pour over the liquid marinate; cover and place in refrigerator
for 2-24 hours. Turn meat over occasionally for best flavour.
Rubs are generally spice and herb mixtures that provide
flavour, but do not tenderise the meat to any extent, so they
are better used on pork cuts with some intramuscular fat (ribs,
shoulder roasts, or highly marbled pork chops). Rubs work well
when meat is cooked with dry heat – on the BBQ or roasting
in the oven.
Once spices and herbs are combined, unused rubs can be
stored in a sealed container, away from heat and light, for up
to six months.
HOW TO USE A RUB
Apply the rub to the outside of the pork and cook
immediately; or cover and refrigerate for up to 24 hours. If
the rub is in contact with the meat for any longer, salt in the
rub will begin to dehydrate the pork.
HOW TO USE A MARINADE
Marinades are typically a combination of oil with an acidic
ingredient (e.g. wine, vinegar, soy sauce, orange juice) and
herbs or other flavourings. It is not recommended to add
salt to a marinade as this can tend to draw the moisture out
of meat.
If you are short on time, commercial vinaigrettes and oil-based
salad dressings (Italian, Greek, etc.) make excellent, quick
marinades.
Meat is soaked in a marinade to tenderise and flavour it.
Leaner cuts of pork (thinner chops, leg cuts, fillet/tenderloin)
may benefit from the tenderising properties of a marinade.
100% NZ PORK RECIPES
04
PORK RUBS + MARINADE
MIXTURES
BARBECUE RUB
MOROCCAN RUB
INGREDIENTS
INGREDIENTS
• • • • • • • • • • • • • • • • • • ½ cup sugar
½ cup brown sugar
⅛ cup salt
¼ cup onion salt
¼ cup garlic salt
½ cup paprika
2 tbsp ground black pepper
2 tbsp chili powder
2 tsp mustard powder
1 tsp ground ginger
½ tsp cayenne pepper
Combine by shaking all ingredients in an airtight container;
store in a cool, dark place.
ITALIAN RUB
INGREDIENTS
• • • • • • • Zest of 2 medium sized lemons
¼ cup chopped fresh thyme, or one tbsp dried
¼ cup fresh garlic
¼ cup fresh rosemary, or one tbsp dried
2 tbsps fresh sage, or two tsp dried
2 tbsps coarse black pepper
1 tbsp salt
4 tbsps each: ground cumin, chili powder
2 tbsps ground coriander seeds
1 tbsp ground cinnamon
1 tbsp brown sugar
1 tsp salt
1 tbsp red pepper flakes
2 tbsps ground black pepper
Mix all ingredients. Store in a tight-lidded jar.
LEMON MARINADE
INGREDIENTS
• • • • • • • ½ cup olive oil
2 lemons, juiced, plus zest of one lemon
¼ cup dry white wine
1 clove garlic, minced
2 tsps fresh sage
1 bay leaf, torn
1 tsp cracked black pepper
Combine all ingredients; whisk briskly before use.
Combine all ingredients and, using a food processor or a sharp
knife, chop until thoroughly mixed, but not reduced to a paste.
Store in a tight-lidded jar.
100% NZ PORK RECIPES
05
PORK RUBS + MARINADE
MIXTURES
SESAME MARINADE
WHITE WINE MARINADE
INGREDIENTS
INGREDIENTS
• • • • • • • • • • • 1 cup dry white wine
¾ cup red wine vinegar
¼ cup dark sesame oil
½ cup olive oil
6 cloves garlic
3 tbsps chopped fresh ginger
2 tsps fresh thyme
Combine all ingredients; whisk briskly before use.
½ cup dry white wine
½ cup white wine vinegar
½ cup olive oil
3 tsp herbs of choice
Combine all ingredients; whisk briskly before use.
The choice of herb is up to you: thyme, dill, rosemary, sage
or coriander, are all good. Vary quantity
THAI MARINADE
INGREDIENTS
• • • • • • • • • ½ cup soy sauce
2 tbsps honey
1 tbsp lemon juice
1 tbsp orange juice
2 crushed garlic cloves
1 tbsp chopped coriander
½ tsp chopped ginger
¼ tsp ground pepper
1 bay leaf
In a glass tight-lidded jar with a tight fitting lid, combine all
ingredients until thoroughly mixed.
100% NZ PORK RECIPES
06
BBQ ITALIAN
PORK PATTIES
Bursting with lovely Italian flavours the light texture and taste of 100% NZ pork mince sits superbly with the classic Italian
seasoning. In fact pork is the major meat of many classic Italian pork dishes that are now Kiwi favourites.
Preparation
20mins
Cooking time
10mins
Serves
4-6
INGREDIENTS
METHOD
• • • • • • • • • Place the breadcrumbs in a large mixing bowl and moisten with
2 tbsp cold water and mix through.
2 tbsp olive oil
Zest of 1 lemon
100g breadcrumbs
1 kg 100% NZ pork mince
100g grated parmesan
3 tbsps chopped parsley
1 tbsp dried sage
3 garlic cloves, crushed
2 tbsps cold water
Add the mince, parmesan, sage, parsley, garlic and lemon zest.
Season with salt and pepper, mix well, then shape into 8 large
or 12 medium flat patties. I use an egg ring to get even shapes
and so they all cook in the same time.
Heat BBQ to medium/high. Cook the patties for about 5
minutes on each side, or until they have a nice golden crust
and are cooked through.
Note: The patties can be made without the breadcrumbs as pork
mince binds well without it so is a great gluten free option.
100% NZ PORK RECIPES
07
BACON-WRAPPED
PORK FILLET
100% NZ pork fillet (tenderloin) is a wonderful cut of pork for entertaining, just little bit special, it’s easy to prepare and wrapping
it in bacon is irresistible! (and helps to keep it moist and juicy whether cooked in the oven or on the BBQ).
Preparation
10mins
Cooking time
40mins
Serves
4
INGREDIENTS
METHOD
• 1kg 100% NZ pork fillet
• 1-2 Tbsp pork seasoning rub (see below)
• 6-8 100% NZ streaky bacon slices
Preheat your oven to 2200C (4250F). Combine all the
ingredients for the seasoning rub in a bowl. PORK SEASONING RUB
• 1 tbsp salt
• 1 tsp fresh ground black pepper
• 1 tsp smoked paprika
• 1 tsp dried rosemary
• 1 tsp dried sage
• 1 tsp dried thymet
Sprinkle 1-2 tablespoons of the seasoning rub all over the
pork fillet.
Place the pork fillet on a lightly greased wire rack and place in
a foil-lined roasting pan. Wrap the bacon slices firmly around the pork fillet, folding the
end pieces underneath the pork fillet to secure in place. Bake for 40 minutes.
Remove from the oven and cover with foil and rest for 10-15
minutes before slicing. Serve with seasonal fresh vegetables.
100% NZ PORK RECIPES
08
SLOW-ROASTED HERBED
PORK SHOULDER
I love this yummy herb crusted 100% NZ pork, summer or winter. Set and forget under the BBQ hood or in the oven; it’s real
comfort food and equally wonderful as pulled pork served in buns when entertaining a large group.
Preparation
15mins
Cooking time
4-5hrs
Serves
6
INGREDIENTS
• 4kg skinless 100% NZ pork shoulder roast
• 1 tbsp each, fresh rosemary, sage and thyme leaves,
cut fine
• 3 onions, halved
• 3 garlic cloves, crushed
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• 1 cup boiling water
• Salt and fresh ground black pepper
• 1 tbsp honey
For summer, serve with new sweet baby potatoes (boiled with
fresh mint) and fresh asparagus lightly steamed. If serving
as pulled pork use fresh fluffy buns (or soft tortillas) and
condiments of choice to make entertaining no-fuss.
See page 20 - Summer Pulled Pork
METHOD
Pre-heat oven or BBQ to 160°C Season the roast with salt and pepper and rub into the
pork. Make a paste with the herbs, garlic, oil and mustard
then spread evenly all over. If you have the time, cover and
rest overnight in the fridge.
Remove from the fridge 1 hour before cooking to let the meat
come to room temperature.
Place the halved onions in the bottom of a roasting pan and
place the pork roast on top of them. Add 1 cup boiling water to roasting pan; cover pan tightly with
foil creating a tight seal to lock in the steam and juices.
Once the roast is cooked (about 4-5 hours) remove from
the oven and pour the juices from the pan into a saucepan.
Re‑cover the roast and rest for 10-15 minutes before carving
or pulling the meat.
While the roast pork is resting, add 1 tbsp of honey to the
saucepan and reduce the juices over a medium-high heat
by half.
100% NZ PORK RECIPES
09
SICILIAN PORK SAUSAGE &
SAGE TOMATO PASTA
Sage has a distinctive flavour that Italians enjoy matching with pork. Cunning use of the sausage meat makes this pasta dish easy
to bring together and will impress family and friends with its authentic Sicilian taste.
Preparation
15mins
Cooking time
20mins
Serves
4
INGREDIENTS
METHOD
• 6 Sicilian or Italian 100% NZ pork sausages
• 400g cherry tomatoes
• 2 tbsps fresh sage, roughly chopped
• 1 tbsp olive oil
• ½ cup each of tomato paste and dry white wine, combined
• 250g spiral pasta
• Sea salt & ground black pepper
• Parmesan, grated to serve
• ¼ cup diced Italian parsley, to serve
Preheat the oven to 200°C
Halve the pork sausages lengthways, removing and discarding
the skins. Break the meat up into rough balls and place in a
roasting dish with the cherry tomatoes. Scatter with a handful
fresh sage, roughly chopped. Drizzle with 1 tbsp olive oil and
season with salt and pepper.
Top with the combined tomato paste and wine.
Bake in the oven for 20 minutes, until the sausage meat has
cooked through and the cherry tomatoes have softened.
While the balls bake, cook the pasta in boiling salted water,
according to the instructions on the packet. Drain, add to the
roasting dish and toss well with the tomatoes and sausages.
Season with a good grinding of black pepper and a little
sea salt.
Serve with Parmesan grated over the top and diced
Italian parsley.
100% NZ PORK RECIPES
10
BBQ PORK CHOPS WITH
SWEET & SOUR GLAZE
Flame grilled 100% NZ pork chops cooked on the BBQ take on wonderful layers of flavour. I love the juices from under the skin
and the sweet and sour glaze is a classic Kiwi match for 100% NZ pork.
Preparation
Marinating time
10mins 20mins
Cooking time
15mins
Serves
4-6
INGREDIENTS
METHOD
• ½ cup honey
• 1 tbsp olive oil, plus extra for grill
• 1 lime, juiced
• 1 tsp red chilli flakes
• 8 100% NZ pork chops thinly cut (about 15mm or 3/4
inch thick)
In a plastic resealable bag, big enough to fit the chops, mix
together the honey, oil, lime juice, and chilli flakes. Add the
pork chops and marinate for at least 20 minutes in the fridge
(overnight is even better).
Preheat a BBQ to medium-high.
When the BBQ is ready remove the pork chops from the
marinade and lightly brush the BBQ grill with a little oil. Place
the chops on the grill and cook until grill marks form, about
2 minutes.
Rotate the chops 45 degrees, and grill for 2 minutes more, to
create diamond grill marks. Flip and cook another 2 minutes.
Remove from grill to a platter and serve.
100% NZ PORK RECIPES
11
BBQ DIJON &
SAGE PORK FILLET
I love cooking a nice piece of 100% NZ pork fillet on the BBQ. It’s a lean cut of meat that can quickly and easily be cooked in a
variety of ways and impress everyone at the table. I take great care not to overcook 100% NZ pork, as it causes it to dry out, losing
its flavour and texture. Pork is beautiful to eat and juicy, with a hint of pink. While this recipe only calls for one pork fillet, you can
easily scale up this portions to whatever number of servings you need making it ideal for a summer crowd.
Preparation
Marinating time
15mins 1hr
Cooking time
10mins
Serves
4-6
INGREDIENTS
METHOD
• 1x 1kg whole 100% NZ pork fillet
• 2 heaped tbsps of Dijon mustard
• 2 heaped tsps of ground sage
• 1 clove garlic, minced
• 3 tbsps olive oil
• A splash of white wine vinegar, about 2 tbsps
• Salt and fresh ground pepper, to season
In a medium sized mixing bowl combine the Dijon mustard,
ground sage, salt, pepper, garlic and the white wine vinegar.
Once these are combined whisk in the oil.
In a suitable dish cover all the pork fillet with the mixture,
cover and let it marinate for at least one hour.
Heat the BBQ and once hot place the pork fillet on BBQ grill
on direct high heat. Cook on high for about 4 minutes before
flipping. Flip the pork fillet and turn heat down to medium.
Continue cooking the pork fillet and turning occasionally until
it is cooked to your desired taste.
To test for done-ness push a skewer onto the middle of the
meat and when the juices run very light pink, it is done.
When cooked remove from heat, cover with foil and let rest
for 10 minutes.
100% NZ PORK RECIPES
12
BAKED PORK SAUSAGE
STUFFED PEPPERS
A great recipe for the kids to help with, and adds colour and popular flavours to the summer dining table.
Preparation
15mins
Cooking time
30mins
Serves
4
INGREDIENTS
METHOD
• 750g 100% NZ pork sausages of your taste, casings
removed (I like Italian 100% NZ pork & fennel)
• 1½ cups coarsely grated zucchini
• ½ cup finely chopped red onion
• 1/3 cup minced fresh parsley
• ¼ cup fine dry breadcrumbs
• 1 large egg
• 1 tsp ground black pepper
• ¾ tsp salt
• ½ tsp minced fresh rosemary
• 6 small to medium-size red bell peppers (capsicums), tops
removed and de-seeded
Pre heat oven or BBQ to 190°C
100% NZ PORK RECIPES
Mix the first 9 ingredients in large bowl until well blended. Fill
pepper with sausage mixture, dividing equally and mounding
slightly. Sit each pepper on a piece of aluminum foil and push
the sides in around the pepper, forming a base to keep the
pepper upright and steady on a baking dish.
Bake in the oven for 30 minutes. When cooked, transfer
peppers to a platter, allow to cool for 5-10 minutes
before serving.
13
SMOKED CHEESE
STUFFED PORK CHOPS
Everyone loves a bit of cheese. Add some bacon and this pork chop recipe will have the whole table singing for more.
Preparation
15mins
Cooking time
15mins
Serves
4
INGREDIENTS
METHOD
• 100g smoked cheese, grated
• 6 slices 100% NZ streaky bacon, cooked and crumbled
• ¼ cup chopped fresh parsley
• ½ tsp ground black pepper
• 4 thick 100% NZ pork chops, bone-in
• 1 tsp olive oil
• ¼ tsp salt
• Ground black pepper
Preheat BBQ grill plate to a medium heat.
In a bowl, combine the cheese, bacon, parsley, and
black pepper.
Lay the pork chop flat on cutting board. With a sharp knife
held parallel to the board, cut into the chop, going all the way
to the bone, but leaving the sides intact – creating a pocket.
Stuff cheese mixture into pocket, and close with a toothpick.
Brush meat with oil, and season with salt and black pepper.
Lightly oil the BBQ plate and cook over a medium heat for
5-8 minutes on each side or until the pork is done.
After about 3 minutes, rotate the pork chops 45 degrees to
get a nice crisscross pattern. Careful not to overcook!
100% NZ PORK RECIPES
14
PINEAPPLE GRILLED
PORK CHOPS
Preparation
10mins
Marinating time
Overnight
Cooking time
15mins
Serves
4
INGREDIENTS
METHOD
• 1 400g can pineapple rings, juice drained and reserved
• ¼ cup brown sugar
• ¼ cup soy sauce
• ¼ tsp garlic, crushed
• 4 100% NZ pork chops
• 1 pinch ground black pepper
Put the drained pineapple juice, brown sugar, soy sauce, and
garlic together in a resealable bag and mix with your hands
until sugar has dissolved.
Place the pork chops into the marinade, squeeze out any air in
the bag, seal it, and refrigerate overnight. Cover and reserve
the pineapple rings.
Preheat the BBQ to a medium heat, and lightly oil the grate.
Remove the chops from the marinade, shaking off excess, and
cook 5-8 minutes per side. Brush several times with marinade.
Discard excess marinade.
While the pork is grilling place 4 pineapple rings onto the grill,
and allow to cook until hot and the slices show grill marks.
Serve the chops topped with the grilled pineapple rings.
100% NZ PORK RECIPES
15
OLD FASHION
SWEET & SOUR PORK
Many of us grew up on this Kiwi classic that is an institution across the country. Sweet, savoury and succulent, the perfect
weeknight dish for winning hearts every week.
Preparation
15mins
Cooking time
10mins
Serves
4
INGREDIENTS
METHOD
SWEET & SOUR SAUCE
• ¼ cup freshly squeezed orange juice
• ¼ cup tomato sauce
• 2 tbsps honey
• ¼ cup white vinegar
• 2 tsps grated fresh ginger
• ¼ tsp salt
In a small bowl, whisk together all of the ingredients for
the sauce.
100% NZ PORK
• 600g cubed 100% NZ pork
• 1½ tbsps cooking oil
• ½ red bell pepper (capsicum), cut into
25mm (1-inch) chunks
• ½ green bell pepper, cut into 25mm (1-inch) chunks
• 2 tomatoes, cut into 8 wedges each
• 1 large tin pineapple pieces
Turn the heat to medium-high and swirl in the remaining
½ tbsp of oil. When hot, add the bell peppers, tomato, and
pineapple. Stir-fry for 3 minutes.
100% NZ PORK RECIPES
Heat a wok or large sauté pan over high heat. When hot, swirl
in 1 tbsp of the oil. Add the diced pork to the pan in a single
layer. Cook for 3 minutes turning every minute, the diced
pork should be seared on all sides, but not fully cooked in the
middle. Remove from the pan to a warm plate.
Pour in the sweet and sour sauce and bring to a simmer. Turn
the heat to low, add the pork and cook for 3 minutes or until
the pork is cooked through.
Serve on a base of hot rice or stir through some fresh cooked
noodles. For added crunch, top with ¼ cut of crunchy noodles
on each serving.
16
CLASSIC PORK
CHOW MEIN
The taste of New Zealand and the Pacific, another classic on the comeback trail.
Preparation
Marinating time
20mins 15mins
Cooking time
20mins
Serves
4
INGREDIENTS
• • • • • • • • • • • • • • • • 215 g egg noodles
1 tbsp Chinese wine, or dry sherry
1 tbsp soy sauce
1 tsp sugar
450 g 100% NZ pork schnitzel, thinly sliced
into 10mm wide 25mm (1 inch) long strips
3 tbsps oil
1 tsp grated fresh ginger
1 stick celery, sliced diagonally
1 leek or large onion, finely sliced
1 red pepper, cored, seeded and cut into strips
1 small can bamboo shoots, sliced
140 ml chicken, or other light stock
30g peas
1 tsp cornflour
1 tbsp water
Salt and pepper
Return the vegetables to the wok, mixing with the pork.
Add the chicken stock gradually, stirring well between
additions. Add the peas and cook for 2 minutes.
Mix the cornflour to a smooth paste with the water. Add
this to the marinade sauce and stir in well.
Stir the marinade sauce into the vegetables and pork in the
wok. Mix well, until the sauce is evenly
distributed and is thickened and smooth. Add the noodles
and stir everything together thoroughly in the wok, until it has
heated through.
Season to taste and simmer for 2 minutes before serving.
METHOD
Soak the noodles in hot water for 8 minutes, or as directed on
the packet. Rinse in cold water and drain thoroughly.
Combine the wine, soy sauce and sugar in a large bowl.
Add the pork, mix together well, and set aside to marinate
for at least 15 minutes. Heat the oil in a large wok, and add
the ginger, celery and leek. Stir-fry for 2 minutes.
Add the red pepper and bamboo shoots to the wok, and
stir-fry for a further 2 minutes.
Remove the vegetables from the wok. Increase the heat
and add the pork, reserving the marinade. Stir-fry the pork
over a high heat for 3-4 minutes, or until cooked through
but not overcooked.
100% NZ PORK RECIPES
17
PORK MEATLOAF
WITH ITALIAN STUFFING
Packed full of your favourite flavours and easy to slice, a summer picnic dish to impress family and friends or a simple favourite for
a busy weeknight meal.
Preparation
20mins
Cooking time
1hr
Serves
4-6
INGREDIENTS
MEATLOAF
• 2 tbsps olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced or finely chopped
• 1 small red capsicum, de-seeded and finely chopped
• 1.5 kg 100% NZ pork mince
• ½ cup bread crumbs
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper, to taste
FILLING
• 2-3 tbsps olive oil
• 6 button mushrooms, washed and sliced
• 2 tbsps each chopped fresh basil, rosemary
and Italian parsley
• Salt and freshly ground black pepper, to taste
• 100 g mozzarella, sliced
Add the mince, bread crumbs, mushrooms and eggs; season
well with salt and pepper. Mix the ingredients together until
thoroughly combined.
Lightly oil a loaf tin. Place half the meatloaf into the tin
and pat into shape, forming a hollowed-out section for the
filling. Spread mushroom and herb filling into the hollowedout section and cover with mozzarella slices. Carefully pat
the remaining meatloaf over the top. Press down lightly to
seal it fully.
Bake for 45 minutes. Remove the meatloaf from the oven and
tip off any oils that have gathered during the cooking and then
pour tomatoes over it. Sprinkle with Parmesan. Return to the
oven and bake for a further 15–20 minutes. Once cooked,
allow to stand for 10 minutes before turning out.
Serve with a fresh green salad, or to extend the Italian theme a
side of cooked penne pasta tossed with savoy cabbage sautéed
in olive oil.
TOPPING
• 1 x 400g skinned and chopped Italian (Roma) tomatoes
• 60 g fresh Parmesan, grated.
METHOD
Pre heat oven to 1750
First, prepare the filling. Heat oil in a frying pan; when it’s
almost smoking add mushrooms and sauté for 1–2 minutes
until lightly browned. Remove from the heat and transfer to
a bowl using a slotted spoon. Add fresh herbs and season with
salt and pepper.
Next make the meatloaf. Discard any mushroom juices from
the frying pan and add the oil. Once hot add the onion, garlic
and capsicum and sauté until lightly coloured about 5 minutes.
Transfer to a mixing bowl and leave to cool.
100% NZ PORK RECIPES
18
100% NZ PORK
BBQ SAUCE SKEWERS
A tangy sauce for BBQ pork skewers; the kids can easily help with these too.
Preparation
Marinating time
30mins 2hrs
Cooking time
20mins
Serves
6
INGREDIENTS
SAUCE
• 1 tbsp extra virgin olive oil or coconut oil
• 1 cup fresh onion, minced or grated fine
• 2 small shallots, minced or 4 spring onions diced fine
• 1/3 tsp sea salt
• 4 cloves minced garlic
• 1 tsp each of ground fennel, cumin, turmeric, cardamom
and clove, combined
• ¼ tsp ground chilli flakes
• 150g tomato paste
• 1 ¼ cups chicken stock
• 2 tbsps apple cider vinegar or 3 tbsp lime juice
• 1 tbsp raw honey
SKEWERS
In a large bowl add about 1 cup of the sauce and the
pork pieces and mix to ensure that all of the pork is evenly
coated. Cover and refrigerate for at least two hours, overnight
is better.
Thread 5-6 pieces of the pork onto skewers. You can also add
your favourite vegetable or fruit.
Cook over a medium heat on the BBQ for 8-10 minutes,
turning occasionally, until browned. Glaze with some of the
sauce each time you turn them.
SKEWERS
• 1 kg cubed 100% NZ pork pieces 2.5cm (1 inch) diced,
lightly seasoned with salt and pepper.
Pointer: Soak bamboo skewers in water for a couple of hours
before threading with pork pieces
METHOD
SAUCE
Heat oil in a medium-sized saucepan over medium heat.
Add the onions and stir until tender, about 5 minutes.
Add sea salt, garlic, and shallots, and stir for 1-2 minutes.
Add remaining ingredients and stir until all ingredients are
well combined.
Bring to simmer, reduce the heat to low and cook with the lid
ajar, stirring periodically until mixture reduces and thickens,
20-30 minutes. Remove from the heat and let it cool.
100% NZ PORK RECIPES
19
SUMMER
PULLED PORK
Pulled pork is a slow cooked 100% NZ pork roast, usually the shoulder. The low slow cooking ensures that the juicy, tender, meat
once cooked and rested, can be shredded with two forks. A great way to feed many, it can be prepared earlier and reheated on a
BBQ; then simply serve in buns or wraps with salads of your choice, grated carrot, cheese and mustard.
Preparation
15mins
Cooking time
6hrs
Serves
10-12 in buns
INGREDIENTS
METHOD
• ½ cup whole-grain mustard
• ¼ cup packed light-brown sugar
• 3 tbsps salt
• 1 tbsp dry mustard powder
• ½ tsp freshly ground black pepper
• 1 x 3kg 100% NZ Pork shoulder roast (bread rolls,
coleslaw, and/or mustard for serving (optional)
Preheat the oven to 1600C. Line a shallow baking dish with
aluminum foil.
Mix the whole grain mustard, brown sugar, salt, mustard
powder, and pepper in a small bowl until combined. Set pork,
skin-side up, on prepared baking sheet and rub all over with
the mustard mixture. Roast until super tender, about six hours.
Remove pork shoulder from oven. Tent (cover) with more
aluminum foil and rest for about 30 minutes.
To serve, shred meat (drizzle with any juices on the baking
sheet — so tasty!) and enjoy plain or on buns with coleslaw
and mustard. Refrigerate leftover pork in resealable bags for
up to five days.
100% NZ PORK RECIPES
20
PORK SCHNIZEL
WITH HERBED CRUST
Who doesn’t like a crumbed schnitzel? Cooked medium rare with a herbed crust this is a perennial favourite.
Preparation
10mins
Cooking time
10mins
Serves
4
INGREDIENTS
METHOD
• • • • • • • • • • • • In a wide, shallow dish, beat the milk and egg with a fork until
combined. In a second dish, stir together the breadcrumbs,
herbs, garlic and pepper. In a third dish place the flour in it and
level out.
4 100% NZ Pork schnitzels
¼ cup milk
1 large egg, lightly beaten
¾ cup plain breadcrumbs
¾ cup plain flour
1 tbsp chopped fresh parsley
1 tbsp fresh rosemary
1 tbsp fresh thyme
1 tsp crushed garlic
½ tsp ground black pepper
½ tsp salt
2 tbsps olive oil
Season the pork chops on both sides with the salt.
Dredge (coat) the schnitzels with flour on both sides, shaking
off the excess. Dip in the egg mixture, coating both sides
letting the excess drip off; then transfer to the breadcrumb
mixture, covering each side with an even layer.
Place a large nonstick fry-pan or skillet over medium-high
heat. Add 1 tablespoon of the oil and heat until shimmering.
Place two of the schnitzels in the pan and cook for about 1 ½
minutes on each side, or until the coating is golden brown and
the pork is cooked to your desired doneness.
Transfer the pork to a plate and tent (cover) to keep warm.
Repeat with the remaining tablespoon of oil and the remaining
two pork chops.
Serve with seasonal fresh vegetables or a summer salad.
100% NZ PORK RECIPES
21
BBQ PORK
MEATBALLS
Pork has strong Asian influences and these meatballs are great to make for any gathering large or small, anytime.
Preparation
20mins
Cooking time
30mins
Serves
4-6
INGREDIENTS
• • • • • • • • • • • • 750g 100% NZ pork mince
4 spring onions, ends trimmed, thinly sliced
1 garlic clove, crushed
¼ cup chopped fresh coriander leaves
3 tsps soy sauce
3 tsps oyster sauce
1 tsps sesame oil
1 egg, lightly whisked
40g (1/4 cup) plain flour
2 tsps peanut oil
Steamed rice, to serve
Steamed Asian greens, to serve
To make the sauce, combine the stock, soy sauce, oyster
sauce and cornflour in a small microwave-safe bowl. Heat
in microwave (on High/800watts/100%), stirring halfway
through cooking, for 1 minute.
Pour the sauce over the meatballs in the bowl. Cover and
bake in oven for 20 minutes or until the meatballs are cooked
through.
Divide rice and greens among serving bowls. Top with the
meatballs and sauce to serve.
SAUCE
• 250ml (1 cup) chicken stock
• 3 tsps soy sauce
• 3 tsps oyster sauce
• 2 tsps cornflour
METHOD
Combine the mince, shallot, garlic, coriander, soy sauce,
oyster sauce, sesame oil and egg in a bowl. Roll 1 tablespoonful
of the mixture into a ball. Transfer to a plate. Repeat with the
remaining mixture.
Place the flour on a plate and season with pepper. Roll
meatballs in the flour to coat.
Pre-heat oven to 170°C
Preheat BBQ grill to medium-high. Heat half the peanut oil
on the grill plate. Add half the meatballs. Cook for 4 minutes
or until just browned. Transfer to a large oven proof bowl and
keep warm. Repeat with remaining peanut oil and meatballs.
100% NZ PORK RECIPES
22
GLAZED BBQ
PORK STEAKS
Dazzle and amaze with this simple five ingredient glaze that will have everyone lining up for more delicious, nutritious pork steaks
Preparation
10mins
Cooking time
25mins
Serves
4
INGREDIENTS
METHOD
• 4 100% NZ pork steaks, 25-30mm thick
Stir together glaze ingredients in a small bowl. Brush steaks
with sauce on both sides and place on a BBQ plate pre-heated
to medium-high.
GLAZE
• ½ cup barbecue sauce
• 1/3 cup honey
• 1 tbsp Worcestershire sauce
• 1 tsp garlic salt
• ½ tsp mustard
100% NZ PORK RECIPES
Cook for 4-5 minutes, brush with glaze and turn, cooking for
another 5 minutes or until cooked, brushing once more with
the glaze. You know the steak is ready if you insert a skewer
and the juices run clear to light pink.
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