Pork~ get some pork on your fork

Table of contents:

Pork - get some pork on your fork

1. First choose your pork cut
   1. Pork Leg Roast:
   2. Pork Shoulder Roast:
   3. Pork Loin Roast:
   4. Pork Belly Roast:
   5. Pork Ribs
2. Recipe roast pork.
   1. Ingredients
   2. Preparation
   3. Roasting:

Pork - get some pork on your fork

Pork, the English rendition of the French word "porc" denoting 'pig,' has an intriguing etymological and historical background, often interwoven with cultural and culinary significance. Its roots trace back to the Norman invasion of England in 1066, when French influence began to permeate the English language. The pig was also known as a swine or hog. Because of the pigs nature the term pig or swine was often used as a degoratory term. The term "porc" encapsulated the essence of these oinkers, which eventually evolved into "pork" in the English lexicon.

The pig, also known as a swine or hog, has held a distinctive place in human history for thousands of years. Pigs have been domesticated across various regions and cultures, finding their way into staple diets in China, Pacific islands, and many western nations. The Maoris strategically placed pigs on Pacific islands to ensure a reliable food source during their voyages, underscoring the animal's importance in sustenance.

Cooking methods for pork have transcended time, preserving traditions while embracing diversity. The culinary practices have remained relatively consistent across cultures, from roasting suckling pigs over an open flame to the Pacific Island tradition of slow-cooking under heated stones. The Pacific Island nations have words for the pit ovens like Hawaii (imu), Fiji (lovo), and New Zealand (hangi).

There's an age-old saying affirming the versatility of a pig as an edible resource — every part of the pig, it's humorously claimed, can be utilized, except for its characteristic 'oink.' Such is the extent to which this animal has been cherished and utilized over generations.

In Australia, the pig industry has witnessed a remarkable evolution, transitioning from a sideline enterprise to a significant agricultural sector in its own right. Initially intertwined with dairy or grain farms, it has now burgeoned into a thriving industry trading pork globally. As of the 2004–2005 financial year, the Australian pig industry's gross farm value was estimated to be around $924 million, a testament to its economic significance.

The Australian landscape hosts approximately 2.4 million pigs at any given time, contributing to the employment of approximately 36,000 individuals within the pork industry, encompassing roles in on-farm production, processing, and retail. In terms of consumption, each Australian consumes an estimated 10.2 kilograms of fresh pork annually, amounting to a staggering 1.3 billion pork meals in the year 2023. Furthermore, in the year leading to March 2023, Australia imported 175,180 tonnes of pork, indicating a 2% increase from the previous year. For those seeking to support local produce, visiting pork.com.au ensures the procurement of Australian pork, thus promoting domestic industry and sustenance.

Including pork in your dinner can be a delicious and nutritious choice for several reasons. Pork is a versatile meat that can be prepared in numerous ways, making it suitable for various cuisines and tastes. Whether roasted, grilled, stewed, or stir-fried, pork adapts well to different cooking methods, allowing for a wide range of flavours and textures.

From a nutritional standpoint, pork is a good source of essential nutrients. It is rich in protein, which is vital for muscle building and repair, as well as for overall growth and development. Pork also contains various vitamins and minerals, including B vitamins (such as B12, B6, niacin, and riboflavin), zinc, iron, and phosphorus.

Lastly, pork is often used in traditional and contemporary recipes that are beloved by many. From classic dishes like pork roasts and chops to international favourites like Chinese sweet and sour pork or Italian porchetta, pork offers a wide array of culinary possibilities to suit different preferences and occasions. Having roast pork for dinner can be a great choice due to its versatility in cooking, nutritional value, potential to diversify your diet, and the vast range of delicious recipes that can be created with this meat. Whether you're looking for a quick and easy meal or a special dish for a celebration, pork can be a delicious and satisfying option for your dinner table.

Go to top

First choose your pork cut

Pork Leg Roast:

Usual Size: A boneless leg roast typically weighs around 2.5 to 3 kilograms.
Flavour and Tenderness: Boneless pork leg roast retains the mild, slightly sweet flavour of a traditional leg roast. It tends to be slightly leaner without the bone but still maintains a tender, juicy texture when roasted.

Pork Shoulder Roast:

Usual Size: A boneless shoulder roast can weigh anywhere from 2 to 2.8 kilograms.
Flavour and Tenderness: Boneless pork shoulder roast offers the same rich, robust pork flavour as the traditional shoulder roast. The absence of the bone allows for easier carving and yields tender, succulent meat ideal for slow roasting.

Pork Loin Roast:

Usual Size: A boneless pork loin roast typically weighs around 1 to 2 kilograms.
lavour and Tenderness: Boneless pork loin roast maintains the lean, tender meat and mild, subtle flavour of the traditional loin roast. The absence of the bone makes it easier to slice, and it still results in a succulent roast with a crispy outer layer.

Pork Belly Roast:

Usual Size: A boneless pork belly roast usually weighs around 1 to 1.8 kilograms.
Flavour and Tenderness: Boneless pork belly retains the rich, fatty flavour characteristic of this cut. It allows for easier preparation and slicing, resulting in a moist, tender roast with crispy crackling on the top.

Pork Ribs

Usual Size: : Varies based on type (e.g., spare ribs, baby back ribs)
Flavour: Tender and tasty, perfect for grilling or slow cooking

Remember that these sizes are approximate and can vary based on the specific butcher or retailer. It's always a good idea to check with your local butcher for precise measurements and cuts.

Go to top

Recipe roast pork.

Ingredients

MasterFoods All Purpose Seasoning
Cobram virgin olive oil
Masterfoods minced garlic
Salt and pepper

Preparation

To properly prepare roast pork and achieve a crispy, golden skin, it's essential to dry the pork before roasting and also score the skin for optimal results. Here's an enhanced step-by-step guide on how to do this:

1. Pat the Pork Dry: Use paper towels to pat the pork roast thoroughly dry. Remove excess moisture from the surface of the pork. This step helps in getting a crispy skin. Score the Skin: Using a sharp knife, score the skin of the pork roast. Make shallow, evenly spaced cuts across the surface of the skin. This will help the fat to render and the skin to become crispy. Your butcher may have done this for you.
2. Rub Salt into the Skin: Generously rub salt into the scored skin. The salt aids in drawing out more moisture from the skin and adds flavour. Make sure to get the salt into the cuts you made during scoring.
3. Season the meat: Make a rub by mixing the seasoning with some olive oil. Rub this mixture evenly over the pork before roasting. Adjust the quantities based on your taste preferences and the size of the pork roast.
4. Refrigerate Uncovered: Place the seasoned and salted pork roast on a plate or tray and let it sit in the refrigerator, uncovered. Leave it for at least 4-24 hours. The goal is to further dry the surface, which promotes better crisping during roasting.
5. Allow to Reach Room Temperature: Before roasting, let the pork sit at room temperature for about 30-60 minutes. This ensures even cooking throughout the roast.
6. Use an Oven Bag: Shake one tablespoon of flour in a 'Hercules' oven bag before cooking. It protects the bag against bursting and thickens juices so sauces and gravies cook right with the meat. It also saves cleaning time, and, may reduce cooking time and localised burning.

Roasting:

1. Microwave Setup: Place Roast inside bag and secure with plastic tab supplied. Make sure to leave a small vent to allow steam to escape. Do not use metallic twists as they cause sparking. Place the bagged Roast on the enamel pan on the glass tray.
2. Microwave Cooking: Set your multi-function microwave to the roast function. If your microwave doesn't have a specific roast function, you can use the microwave function with a low-medium power setting (around 30-40% power). Microwave the Roast for approximately 8-10 minutes per 500 grams. For a 1-kilogram roast, this would be around 16-20 minutes. Remember to consult your microwave's manual for specific guidance.
3. Check the Temperature: To ensure the roast is cooked to the correct temperature, use a meat thermometer, aim for a safe internal temperature of 70°C Collect Dripping: Once the roast is cooked, remove it from the microwave using oven gloves. Pour the dripping caught by the oven bag into a Pyrex jug. It may be convenient to put the jug in the kitchen sink and cut off the corner of the bag to assist pouring and avoid mess. The dripping can be used to make Yorkshire pudding and gravy.
4. Rest and Slice: Remove the roast from the bag, cover the roast with foil, and let it rest for about 30 minutes. This allows the juices to redistribute. The roast will continue to cook until it cools.
5. Make Gravy: If desired, you can make a gravy using the bag dripping. Place a saucepan on the stove-top over low heat, add 3 tablespoon of dripping with 1½ tablespoon of Gravox Gravy Mix. Mix well to create a smooth paste. Cook for 30 seconds stirring continuously. Gradually add 185 ml (or a cup of) water. Bring to the boil, then simmer stirring continuously until the gravy thickens (about 1 minute).
6. Improve Pork Crackling: Allow pork to cool to touch temperature and remove crackling from the roast. Clean off any extra fat. Place the crackling upside down on a microwave safe plate. To avoid spatter, which may be considerable, and, accompanied by loud noises, wrap a length of paper towel over the crackling and tuck the free ends under the plate so that the towel remains in place in the microwave. Set microwave on high for no longer than 1 to 2 minutes. Remove from microwave and remove paper towel. The crackling will be rubbery at first but as it cools it will become crisp.
7. Serve: Carve your perfect Roast Pork and serve with Yorkshire puddings, Gravy, Apple sauce, Red wine sauce, Mustard Sauce, Gravy (mushroom), Cranberry sauce, BBQ sauce, Hoisin sauce, Plum sauce, Chutney and others.

Go to top

Enjoy