SOME OF THE WAYS WE LOVE TO COOK PORK

CRACKLING

Step 1

Preheat oven to 180C (160C fan-forced).
Step 2

Score pork skin. Rub in half the oil and salt, pressing salt into scored skin. Place pork, skin side down, in a large roasting pan. Bake for 1 1/2 hrs.
Step 3

Turn pork, skin side up. Increase oven temperature to 220C (200C fan-forced). Bake for 45 mins, until skin is crisp. Remove from oven. Rest pork for 10 mins.
Step 4

Meanwhile, heat remaining oil in a frying pan on high heat. Cook fennel and garlic, stirring, for 1-2 mins, until seared. Add 1/4 cup of water, reduce heat to low and simmer, covered, for 3-5 mins, until fennel is tender.
Step 5

Pour stock into a small saucepan. Bring to the boil over high heat. Reduce heat to low and simmer for 10 mins, until reduced and thickened slightly. Remove from heat. Add horseradish cream and stir to combine.
Step 6

Thickly slice pork. Serve with braised fennel and drizzle with horseradish gravy.

Prepare your favourite glaze recipe, or try one of our recipes here.
Remove rind and use a sharp knife to score ham in a diamond pattern.
Place ham scored side up in a large baking pan and brush over glaze.
Place into a preheated oven or hooded BBQ at 180°C for 20 minutes per kg, basting occasionally, until ham is brown and warmed through.

Soak a Ham Bag, pillowcase or tea towel in 4 cups of water and 2 tablespoons of vinegar.
Wring out excess water and place ham in the Ham Bag, pillowcase or wrap in tea towel. Store in coolest part of fridge.
Re-soak bag in solution every few days or when Ham Bag dries out.

Tips from Fleischmeister and master butcher, Horst Schurger:

Look for a natural meaty texture: avoid the wet or rubbery.
Choose a ham with a good smoky flavour. Ask to taste it.
Look for smooth, even skin and even colouring. If the knuckle is sunken, it’s overcooked. If the rind if buckled or uneven, it’s a sign of dryness.
Hams 10-12kg are most likely to have the best flavour and texture due to age of the pig.
For the best results, opt for fresh Australian pork rather than hams made in Australia from frozen imported meat.

For 2cm thick steaks use our 6-2-2 method:

Simply take a 2cm pork steak (try the sirloin, scotch fillet, porterhouse or medallion).
Preheat a pan, griddle pan or BBQ plate just like you would for any other steak
Cook it on one side without turning for 6 minutes.
Turn it over once and allow it to cook for 2 more minutes. This method will cook the steak to just white. If you prefer a little bit of pink just reduce the cooking time. If your steak is thicker than 2cm, adjust the cooking time on the second side.
Take the steak straight out of the pan without flipping over and place on a plate to rest for two minutes. That allows the juices to settle and it will be lovely and tender.
That’s how simple it is: 6 minutes on one side, 2 minutes on the other and 2 minutes to rest = the 10 minute pork steak!