Our Aussie pork producers are struggling – an over-supply of pigs nationally and cheap imports are hurting the industry – but the good news is Free Times readers can help out by getting some pork on their fork.
Here’s some top tips for cooking pork – and a great winter warmer recipe with a Caribbean twist…
• Pork doesn’t need to be overcooked to be safe. In fact, pork can be eaten with a hint of pink in the middle (with the exception of mince and sausages).
• Pork (like all meat) continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving (except for sausages and mince).
• Always cut meat across the grain to keep tender.
• Avoid frequent prodding of the meat while cooking.
• For best results, meat should be brought to room temperature prior to cooking.
• Marinating can add extra flavour and tenderness, especially on the BBQ.
• To cook scotch steaks, forequarter chops, diced pork, hocks, belly or ribs: simmer on low heat for a minimum of 2 hours. If slow cooking in the oven, use a covered oven proof dish and cook in a slow oven at 150°C for an hour per kilogram.
• Slow cooking methods are sensational for cheaper cuts
• Cut meat into even sizes to ensure heat dispersion
• If preferred, meat can be seared or browned in a pan prior to combining other ingredients for extra flavour
• Natural fats and oils may settle on top of the dish during cooking. This can be scooped off as desired.
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Recipe
Jamaican-flavoured pulled pork
Prep time – 15 minutes
Cook time – 3 hours 40 minutes
Serves – 6
Ingredients…
1.8 kg bone-in shoulder of pork, rind removed
1 ½ cups salt reduced chicken stock
½ cup barbecue sauce
½ cup firmly-packed brown sugar
1 brown onion, roughly chopped
Bread rolls and coleslaw, to serve
Jamaican rub…
2 tablespoons brown sugar
2 teaspoons ground coriander
2 teaspoons sea salt flakes
1 teaspoon allspice
1 teaspoon ground ginger
½ teaspoon cayenne pepper
½ teaspoon ground cinnamon
Method…
Preheat oven to 160˚C/140˚C fan-forced. Place pork into a roasting pan. To make rub, combine all ingredients in a bowl and mix until combined. Sprinkle rub over pork and gently rub into the flesh.
Combine stock, barbecue sauce, sugar and onion in a bowl. Pour mixture around the pork. Cover with a sheet of baking paper and cover tightly with foil. Bake for 3 ½ hours or until pork is very tender.
Transfer pork to a plate. Place roasting pan onto a high heat. Bring barbecue sauce mixture to the boil. Reduce heat to medium and simmer for 8-10 minutes until thickened.
Using 2 forks, shred pork and place into bowl, drizzle over the reduced barbecue sauce mixture. Toss until combined. Serve pulled pork in bread rolls with coleslaw.
For more great pork recipes and cooking tips visit www.pork.com.au
