Why not try some new Australian pork recipes as spring keeps the weather warm? Check out the recipes below.
Spaghetti with Pork Meatballs
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Serves 4
Ingredients:
1 tbsp olive oil
500g bottle Italian tomato pasta sauce (see tips)
½ cup beef or chicken stock
Salt and black pepper, for seasoning
400g dried spaghetti
Grated Parmesan and basil leaves, to serve
500g pork mince
1 small brown onion, finely grated
3 garlic cloves, finely minced
1 egg, lightly beaten
⅓ cup grated Parmesan
⅓ cup panko or dried breadcrumbs
Method:
To make the pork meatballs, combine all ingredients in a large bowl. Mix until well combined. Using about 2 tbsp per meatball, roll mixture into balls. Place onto a tray, cover and refrigerate for 30 minutes (see tips).
Heat oil in a deep, large frying pan over medium heat. Cook meatballs, turning often, for 5 minutes or until evenly browned. Transfer meatballs to a plate and set aside.
Reduce the heat to medium. Add pasta sauce and stock to pan. Season with salt and pepper. Stir to combine. Cover and bring to the boil.
Add meatballs to pan. Stir to coat in tomato sauce. Reduce heat and simmer, uncovered, stirring occasionally, for 20–25 minutes or until the meatballs are cooked through.
Meanwhile, cook spaghetti in a large saucepan of salted water following packet directions. Drain spaghetti. Serve meatballs and sauce with spaghetti. Sprinkle with grated parmesan and basil leaves to serve.
Tips:
Chilling the pork meatballs before cooking helps prevent them from breaking up while browning. It’s worth the time. You can use any flavour of tomato pasta sauce for this recipe.
Crackled Boneless Pork Leg Roast With Crunchy Parmesan & Sage Potatoes.
Crackled Boneless Pork Leg Roast With Crunchy Parmesan & Sage Potatoes
Serves 8
Ingredients:
2.5kg boneless pork leg roast, rind on and scored (see tips)
2 tbsp olive oil
1 tbsp sea salt flakes
Store-bought Honey & Mustard Finishing Sauce or chicken gravy, heated, to serve
2 x 500g bags microwavable baby white potatoes
¾ cup finely grated parmesan
80g butter, melted
¼ cup sage leaves
Method:
Preheat oven to 240°C/220°C fan-forced. Rub the pork rind with oil, then salt. Place pork into a shallow baking pan lined with baking paper. Roast for 40 minutes, or until golden and a crackling forms.
Reduce heat to 180°C/160°C fan-forced and roast for 1 hour and 20 minutes, or until 65°C when tested in the thickest part with a meat thermometer. Remove pork from the oven. Cover with foil and rest for 10 minutes.
Meanwhile, to make crunchy Parmesan and sage potatoes, pierce the bag and microwave potatoes, one bag at a time, on high for 7 minutes each. Stand for 10 minutes to cool slightly. Drain and set aside to dry.
Sprinkle armesan onto a large baking tray lined with baking paper. Drizzle with melted butter. Sprinkle with sage leaves. Using a potato masher, “squash” potatoes to about 2cm thick. Place potatoes onto cheese mixture. Place potatoes in the oven, in the last 35 minutes of cooking pork. Turn potatoes in the last 10 minutes of cooking.
Serve pork with potatoes and sauce or gravy.
Tips:
Boneless pork leg is mostly sold rolled with the rind already scored. If buying unrolled pork leg from your butcher, ask for the rind to be scored at 1cm-intervals. For best results, dry pork with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for one hour before roasting.
20°C