There are a number of steps to this delicious pork dish but they are all worth it. The result is a very aromatic meal, with a different flavour combination to what would traditionally be served with a pork chop.
Crisp, crunchy, golden crackling on top of a tender and juicy layer of succulent pork – this recipe guarantees it. The sweet and sour spiced sauce adds an exotic note and cuts through the richness of the pork. Together with a crunchy fresh salad, this makes a delicious meal.
American style ribs are a great way to kick off a BBQ or casual get together. We love cooking them over a bed of bay leaves. We have a bay tree in the garden, which is an absolute must, as it’s a herb that’s in season 365 days a year adds flavour to many meat dishes. The leaves crisp up in the oven and give a big smoky flavour to the succulent pork ribs.
Our free-range pork rack crisps and crackles like nothing else. We love to give it some warming spice notes to make this a real cold weather family special. Add some stuffed apples and the meal is almost complete, perhaps include a German potato salad or some shaved fennel with a French vinaigrette.
This is a dish where the flavour of our free-range pork really stands out. Encased in golden breadcrumbs, the pork remains tender and juicy. The German style mash, with its vinegary edge perfectly balances the dish. We like to use Kipfler or Dutch creams.
Our pork and fennel meatballs are delicious. They are perfect when baked and served in a roll, work well as an entrée or finger food, or even cooked in a casserole. This dish sees them cooked in a rich and luscious red sauce and served with fresh pasta.
For tender pork fillet that is cooked medium rare, this recipe uses the reverse sear-cooking the lean pork in a low oven to set the muscle to medium-rare and then finishing it off on a grill or griddle. The honey jus is so easy to make, use a packet of our real chicken stock, it is thick and makes the perfect sticky jus or sauce when you cook it down.
Succulent, juicy pork neck with a lovely delicate spiced note and a rich cherry sauce made with a good slug of Australian muscat or port. If you make this in Spring or Summer, feel free to use pitted fresh cherries, particularly the dark morello cherries that ripen around Christmas.