Pork San Choy Bau

Ingredients:

  • 500g lean pork mince
  • 2 tsp olive oil
  • 1 small onion finely chopped
  • 1 tbs thinly shredded ginger
  • 2 tbs soy sauce(salt reduced)
  • 2 tbs hoisin sauce
  • 3 tsp sweet chilli sauce
  • 1/3 cup sliced green shallots
  • 1 small cucumber halved and peeled into long thin strips
  • 8 small iceberg lettuce leaves

Method:

  1. Cooking Instructions
  2. Heat oil in a fry pan or wok over a medium high heat, add onion and ginger and cook for 1 minute stirring continuously. Add pork stir to combine and cook for 4 minutes, stir in soy , hoisin and chilli sauces and cook for 5 minutes stirring occasionally. Add shallots.
  3. To serve place a few strips of cucumber in each lettuce leaf and top with cooked pork. Roll lettuce leaf to encase filling and enjoy.

BBQ Pork Wrap

Ingredients:

  • 4 pork leg schnitzels, butterfly steaks
  • 1/2 tablespoon BBQ seasoning or sprinkle eg. Cajun, Mexican, barbecue
  • 2 medium onions, sliced
  • 250g rocket or lettuce salad with tomato, avocado, crisp bacon pieces, cucumber and spring onions
  • 4 flatbreads, tortillas or lavish
  • BBQ sauce

Method:

  1. Cut pork schnitzels or butterfly steaks in half. Brush both sides with olive oil and season with a good spicy BBQ seasoning.
  2. Heat BBQ plate/grill bars (or non stick pan) until hot. BBQ onions and keep warm. Cook pork for about 30 seconds to a minute on each side until medium done.
  3. Serve on warm flatbread with BBQ onions, BBQ sauce and rocket salad. Roll and enjoy.

Apple and Sage stuffed Pork Roast

Ingredients:

  • 1.5kg Pork Roast stuffed with Apple and Sage
  • 8 Potatoes, pealed and chopped
  • 4 Sweet Potatoes, peeled and chopped
  • ½ small Pumpkin, peeled and chopped

Method:

  1. Preheat oven to 220°C. Pat the pork dry and then rub the skin with salt & then season with freshly ground black pepper.
  2. Place the pork in a large roasting pan, skin side up.
  3. Bake for 25 minutes and then reduce the heat to 180°C. Add all the roasting vegetables in an even layer.

Quince Paste Glazed Ham

Ingredients:

  • Whole Bone In Leg Ham
  • 2tbs Maggie Beer Quince Paste
  • Juice of 1 Lemon
  • 100ml Water
  • 1tbs Unsalted Butter
  • Cloves

Method:

  1. Remove the skin of your ham, leaving the fat on the ham. Reserve the skin for storing your ham
  2. Using a small sharp knife, score the fat in a diamond pattern, then place a clove in the center of each diamond.
  3. Preheat oven to 160°C.
  4. Combine Quince paste, the lemon juice and water in a saucepan over low heat