Pork recipes

1. Wild Herb and Apple Stuffed Saddleback Pork

Explanation: Saddleback pork’s rich, succulent meat is enhanced by the sweet apples and aromatic wild herbs. The stuffing complements the pork’s natural juiciness and adds a fresh, herby note that balances the richness of the meat.

Ingredients:

1 kg Saddleback pork loin, butterflied

2 tbsp olive oil

2 apples, peeled, cored, and diced

1 onion, finely chopped

2 cloves garlic, minced

1 cup fresh wild herbs (such as sage, mint, tarragon), chopped

1 cup breadcrumbs

1 egg, beaten

Salt and freshly ground black pepper

Instructions:

1. Prepare Stuffing: In a pan, heat olive oil and sauté onion and garlic until translucent. Add diced apples and cook until softened. Stir in wild herbs and breadcrumbs, then mix in the beaten egg to bind the stuffing. Season with salt and pepper.

2. Stuff Pork: Preheat your oven to 180°C (350°F). Spread the stuffing evenly over the butterflied pork loin. Roll the pork up and secure with kitchen string or skewers.

3. Roast: Place the stuffed pork in a roasting pan and cook for 35-40 minutes, or until the internal temperature reaches 70°C (160°F).

4. Rest and Serve: Allow the pork to rest for 10 minutes before slicing. Serve with roasted potatoes and seasonal vegetables or a fresh wild salad.

2. Kune Kune Pork with Juniper and Wild Mushroom Sauce

Explanation: Kune Kune pork’s tender, fatty meat is perfectly complemented by the earthy, umami-rich wild mushrooms and the aromatic juniper berries. The sauce enhances the pork’s rich flavour and adds a sophisticated depth to the dish.

Ingredients:

1 kg Kune Kune pork shoulder

2 tbsp olive oil

1 tbsp dried juniper berries, crushed

1 tbsp fresh rosemary, chopped

Salt and freshly ground black pepper

200 g mixed wild mushrooms (such as chanterelles, porcini, shaggy mane), sliced

1 cup white wine

1 cup pork or vegetable stock

Instructions:

1. Prepare Pork: Preheat your oven to 160°C (320°F). Rub the pork shoulder with olive oil, crushed juniper berries, rosemary, salt, and pepper.

2. Roast Pork: Place the pork in a roasting tray and cook for 2-2.5 hours, or until tender and easily pulled apart.

3. Make Mushroom Sauce: While the pork is roasting, heat olive oil in a pan over medium heat. Sauté the wild mushrooms until golden brown. Add white wine and reduce slightly, then stir in pork stock and simmer until the sauce has thickened.

4. Serve: Serve the tender pork with the mushroom sauce and a side of wild greens or seasonal vegetables.

3. Herb-Crusted Kune Kune Pork Chops with Foraged Greens

Explanation: Kune Kune pork’s rich, flavourful meat pairs beautifully with fresh, vibrant foraged greens and a herb crust. The herbs and greens add a fresh contrast to the pork’s richness, creating a balanced and delicious meal.

Ingredients:

4 Kune Kune pork chops

2 tbsp olive oil

1 cup fresh mixed herbs (such as parsley, thyme, rosemary), finely chopped

2 cloves garlic, minced

Salt and freshly ground black pepper

1 cup mixed foraged greens (such as dandelion leaves, nettles, sorrel)

Instructions:

1. Prepare Herb Mixture: In a bowl, combine the fresh herbs, garlic, salt, and pepper.

2. Season Chops: Rub the pork chops with olive oil and press the herb mixture onto both sides of the chops.

3. Cook Chops: Heat a pan over medium-high heat and cook the chops for 4-5 minutes per side, or until cooked through and golden brown.

4. Prepare Greens: Quickly sauté the foraged greens in a separate pan with a little olive oil until wilted.

5. Serve: Serve the herb-crusted pork chops on a bed of sautéed foraged greens.

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