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

  1. Preheat pan to medium heat. Rub steak with olive oil and season with salt and pepper
  2. Fry each side for 3 mins turning only once
  3. Remove from pan and rest for 3 mins



  1. Rub chops with olive oil and season with salt and pepper
  2. Preheat a heavy based fry pan, add pork chops and cook for 5 mins each side
  3. Place on a plate and rest for 3 mins



Pork mince binds to itself, so it’s great for meat balls!

  1. Preheat pan to high for 1 min. Add a splash of oil once pan has heated
  2. Divide your pork mince and roll into balls
  3. Add pork balls to the pan and stir-fry until they change colour



  1. Preheat pan or wok on high heat. Splash pan with oil after it has heated
  2. Sear pork for 3 mins
  3. Remove and rest while stir-frying veges



  1. Preheat oven to 180C, baste the fillet with olive oil and season with salt and pepper
  2. Heat a heavy based fry pan and sear the fillet for 2 mins on each side
  3. Place in a roasting dish and roast 8-10 mins. Rest for 3 mins then carve across the grain and serve



  1. Preheat oven to 150C. Wipe the skin dry,score and rub with olive oil and salt
  2. 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