Pasture Perfect® Organic Pork

To cook the perfect pork roast.

1. Buy a Pasture Perfect Pork roast. There really is a difference in the flavour and texture of the meat!
2. Preheat your oven to 250 degrees celcius
3. If your roast has rind, cut the netting away from the rind portion of the roast with scissors. Dry the skin completely and then rub in a salt and Herb/spice or salt and vinegar rub.
4. Place the roast directly onto a roasting tray and put in the hot oven
5. Cook at 250 degrees for 30 mins or until the rind starts to crackle.
6. Then turn oven down to 130 degrees celcius and cook for 1 hour per kilogram of pork.

If you do have trouble getting your rind/skin to crackle you can put it under a grill to finish it off.

Remember, its OK to have pork a little bit rare. We don’t use antibiotics, so we are not breeding nasty bacteria. ENJOY!!

Pork Summer Salad

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Ingredients
4 Pork Leg Steaks
1/2 Sweet Cabbage
2 Carrots Peeled and grated
4 Shallots, thinly sliced
1 cup Bean Sprouts
3 Oranges Segmented (remove Skin, seeds and segment)

Dressing
3/4 cup Freshly Squeezed Orange Juice
1/4 Cup sour Cream
1/2 Tablespoon Honey
1 Tablespoon Olive Oil
2 Teaspoons Dijon Mustard

Method

Cook Pork Steaks in Pan, Cool, Slice when cooled.

Make up Salad Dressing, Shake all ingredients in jar Mix all Salad Ingredients together and toss.

Add Cooled Pork. Pour Dressing Over salad.

Toss Together and enjoy

A very quick and easy summer salad.

Pork Stroganoff

Ingredients
1kg Pork Stirfry Strips
60g Butter 2 cloves Garlic crushed
2 large Onions Sliced
350g Field Mushrooms
3 Tablespoons Tomato Paste
1/4 cup of Beef Stock
1/2 cup good red wine
1/2 cup cream
Salt to Taste
Sour Cream for Garnish
Seasoned Flour
3 Tablespoons Spelt flour
1.5 teaspoons Sea Salt
1 teaspoon sweet paprika
2 teaspoons Black Pepper

Method

Mix Flour and Seasonings together

Place seasoned flour in plastic bag and add stirfry strips. With a little air in the bag, shake until strips are well coated with seasoned Flour

Melt butter in large saucepan and sauté garlic over medium heat.

Add the seasoned Pork Strips and Brown

Remove the pork and fry off the onions and Mushrooms. .

Add the tomato paste, stock and wine and return the meat to the pot. Simmer on a medium heat stirring oaccaionally for about 40 minutes.

Add Cream and simmer.

Serve with Spelt spiral Pasta and sour cream.

Enjoy

Pasture Perfect Wonton

Ingredients
500g lean Pasure Perfect Pork (from shoulder)
1 Spring Onion
4 Cloves Garlic
3cm x 3cm Knob Fresh Ginger
1/2 teaspoon Salt
1 teaspoon Palm Sugar
2 Tablespoons Lee Kum Kee Oyster Sauce
1 Pack Wonton Wrappers (50) (Or if you are really adventurous you can make your own with a pasta maker!)
Pasture Perfect Pork Lard for frying

Method

In blender/food processor, blen together spring onion bulb, garlic and ginger until finely chopped (keep greens from spring onions and hand chop finely for adding to mix at end).

Add coarsely diced shoulder pork, salt, sugar, and oyster sauce and blend until pork is the texture of mince.

Add diced spring onion greens and blend until just mixed through.

In a small bowl, put cold fresh water for scaling the wonton.

Lay out wonton wrappers and spoon about a teaspoon of the mix just off centre of the middle.  With pastry brush, dip into water and brush 2 sides of wonton wrapper.

Fold over into trianle and seal shut with fingers.  Then shape the wonton.  Leave to dry for 10 minutes before frying.

Heat lard for deep frying, add wontons 7 at a time.  Remove with slotted spoon when golden and crispy.

OMG!! They are amazing!

Quick Asian Pork with Noodle.

This recipe has saved my butt when I need to get something really yummy cooked really quickly!!

Ingredients

500g Pasure Perfect Pork (from Neck)    Diced
1 Large Onion Sliced
2 Cloves Garlic
3cm x 3cm Knob Fresh Ginger
1/2 red Pepper (Chunky Dice)
2 Tablespoons Soy Sauce
3 Tablespoon Sweet Chilli Sauce                                                                                                                        2 tablespoon Cornflour                                                                                                                              1 heaped teaspoon Chinese Fivespice                                                                                                             10 Broccoli Florets                                                                                                                                        Rice Noodles, soaked in hot water
Pasture Perfect Pork Lard for frying

Method

Place cornflour and spice in plastic bag.  Shake to mix, add diced pork, shake to coat.

Heat Lard in Wok.  Lightly brown off pork. Remove browned pork from wok.

Add Onion and stir-fry, add broccoli and, capsicum (red peppers), ginger and garlic.

Add sauces. Add a little extra water to help deglaze the wok.

Add pork back to wok.  cook through with noodles added.

Toss well together and serve hot into bowls.

Warm Chorizo and Avocado Salad

INGREDIENTS:

2 Pasture Perfect Organic Chorizo

1 Organic Ciabatta

250 g Organic Cherry Tomatoes

150 g bag Mixed Organic Salad Leaves

1 Large Organic Avocado

4 Tablspoons Organic Olive Oil (I LIke Laharum)

2 Tablespoons Balsamic Vinegar

METHOD:

1.    Heat 2 Tablespoons of Olive Oil in a heavy based pan. Fry the Ciabatta in the oil for about 10 minutes tossing ocassionally, until starting to crisp and go brown. Then take out of heat and place in a large salad bowl.

2.    Lay the chorizo in the pan and fry for about 2 minutes or until it gives out a red oil.  Toss in the halved tomatoes and cook over a high heat for 1 – 2 minutes until they start to soften. Drizzle over the balsamic vinegar and season to taste.

3.    MIX TOGETHER  Gently toss the stoned, halved and sliced avocado, salad greens and the remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices.  Serve Immediately .

Perfect Bacon and Chicken Ceasar Salad

INGREDIENTS:

250g Pasture Perfect Organic Bacon

1 Organic Ciabatta

200g Organic Cos Lettuce

2 Cooked Organic Chicken Breasts

1 large Organic Avocado

4 Tablespoons of Whole Egg Mayonaise

2 Tablespoons of Freshly grated Parmesan Cheese.

METHOD

1.    Fry the Bacon in a Heavy based Frying pan on each side until crispy.  Revoce, then sprinkle diced ciabatta into pan (and residual bacon fat) and toss them over medium heat for a minute or two or until crisping and turning golden.

2.    Tear the lettuce into pieces, then halve the Avocado and remove seed.  Cut Avocado into chunks and scatter onto the leaves. Roughly dice the chicken breasts and evenly distribute over the salad. Finally snap the bacon into pieces and scatter over.  Top with Croutons.

3.    Drizzle the dressing (Mayo) over the whole salad and finish with a sprinkling of parmesan and a grind of black pepper.