Here are the latest heart-warming recipes featuring Australian pork.
Air Fryer Roast Pork
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Serves 6.
Ingredients:
1.2kg rolled boneless pork loin, rind scored
1 tbsp olive oil
1 tbsp sea salt flakes
To serve: Roasted potatoes,s teamed green beans and store-bought gravy.
Method:
Pat pork dry using paper towel. Place pork, rind side up and uncovered, on a plate. Refrigerate overnight (this is a must-do step for perfect crisp crackling). Remove pork from the fridge 1 hour before cooking.
Pat pork dry using paper towel. Rub the pork meat and rind with oil. Sprinkle rind with salt and rub it into the rind.
Preheat your air fryer to 200°C if required. Place pork, rind-side up, into the air fryer basket. Air fry at 200°C for 30-35 minutes or until golden and crackled.
Reduce heat to 165°C. Air fry pork for 30-35 minutes or until the internal temperature is 68C° (for medium) when tested with a meat thermometer (or cook to your liking). Transfer to a board, lightly cover with foil and rest for 10 minutes.
Slice pork and serve with roasted potatoes, green beans and gravy.
Tips:
Air fryer sizes vary so ensure you choose a piece of pork loin that fits your air fryer. Allow space around the pork for the crackling to expand. This recipe for a 1.2kg rolled pork loin was tested in a 7.2 litre capacity air fryer.
For perfect pork slices, cut the crisp cooked pork rind with scissors and then slice the meat with a sharp knife.
Italian Herb Pork Schnitzels
Italian Herb Pork Schnitzels.
Serves 4.
Ingredients:
8 pork loin steaks
⅓ cup plain flour
2 eggs, lightly beaten
1½ cups panko breadcrumbs
3 tsp dried Italian herb mix
Rice bran or vegetable oil, for shallow frying
To serve: Coleslaw, hot chips, mayonnaise and lemon wedges.
Method:
Place pork between sheets of baking paper. Using a rolling pin, gently pound to flatten to an even thickness (about 0.8cm).
Place flour, eggs and breadcrumbs into separate shallow bowls. Stir Italian herbs through breadcrumbs. Dust pork in flour, dip into eggs and coat in breadcrumbs, lightly pressing the crumbs into pork.
Preheat oven to 100°C. Heat about 1cm oil in a large frying pan over medium heat. Cook schnitzels, in 2 batches, for 2 minutes on each side or until golden and cooked through. Transfer pork to a rack over a baking tray and keep warm in the oven between cooking the batches.
Serve pork schnitzels with coleslaw, chips, mayonnaise and lemon wedges.
Tip: You can use pork sizzle steaks or pork loin medallion cuts for this recipe. Ensure that you flatten the pork to about 0.8cm before crumbing for even cooking.
Teriyaki Pork & Noodle Stir-Fry
Teriyaki Pork & Noodle Stir-Fry.
Serves 4.
Ingredients:
500g pork fillet, trimmed and cut into ½ cm thick slices
500g fresh hokkien noodles
½ cup thick teriyaki sauce
2 tbsp honey
1 tbsp peanut or vegetable oil
1 red onion, cut into thin wedges
1 medium red capsicum, quartered, seeds removed and cut into 1cm strips
1 bunch broccolini or baby broccoli, cut into bite-sized pieces
Method:
Place noodles into a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain and separate noodles. Set aside. Combine teriyaki sauce and honey in a bowl.
Heat oil in a large wok or non-stick frying pan over high heat. Stir-fry pork in small batches until pale golden and almost cooked through. Transfer to a plate and set aside.
Add onion and capsicum to wok. Stir-fry for 2 minutes until softening. Add broccolini or baby broccoli. Stir-fry for 1 minute.
Add teriyaki sauce mixture and pork to wok. Stir-fry for 1 minute until hot and bubbling. Toss through noodles until hot. Serve with sliced red chilli, if preferred.
Tip: It’s important to cook the pork in small batches so it sears and seals evenly. If you overload the wok, it will stew rather than fry and caramelise the pork.
4°C