Did you know that pork is a red meat? This means that it’s best to rest once cooked and it’s perfectly OK with 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 in just three simple steps…
PORK STEAKS = 3 + 3 + 3
- Preheat pan to medium heat. Rub steak with olive oil and season with salt and pepper
- Fry each side for 3 mins turning only once
- Remove from pan and rest for 3 mins
PORK CHOPS
- Rub chops with olive oil and season with salt and pepper
- Preheat a heavy based fry pan, add pork chops and cook for 5 mins each side
- Place on a plate and rest for 3 mins
PORK BALLS
Pork mince binds to itself, so it’s great for meat balls!
- Preheat pan to high for 1 min. Add a splash of oil once pan has heated
- Divide your pork mince and roll into balls
- Add pork balls to the pan and stir-fry until they change colour
STIR-FRY
- Preheat pan or wok on high heat. Splash pan with oil after it has heated
- Sear pork for 3 mins
- Remove and rest while stir-frying veges
FILLET
- Preheat oven to 180C, baste the fillet with olive oil and season with salt and pepper
- Heat a heavy based fry pan and sear the fillet for 2 mins on each side
- Place in a roasting dish and roast 8-10 mins. Rest for 3 mins then carve across the grain and serve
PORK ROAST
- Preheat oven to 150C. Wipe the skin dry,score and rub with olive oil and salt
- Roast for approx 90 min per kg (bone in) and approx 60 mins (boneless)
Remove from oven, cover and allow to rest for 10 mins before carving across the grain