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Tag: Pork

Did you know?


Our house is the proud owner of a new air fryer and we don’t know why we didn’t buy one sooner.

 

They’re quick and easy to use, great to clean and a healthier alternative to deep-frying with oil. It’s always fun to find inventive ways to use this little device.

Our latest endeavour was Air Fryer Pork Crackling, arguably one of the most challenging things to get right.

Simply dab the skin dry with a paper towel, score with a knife, drizzle with oil and rub with salt and cook skin facing up for one hour at 200 degrees.


 

Pork Stir-Fry: NZ Pork


There’s nothing like a classic pork stir fry in your culinary repertoire. It’s a simple, no-fuss recipe that the whole family will love.

 

 

Prep time: 10 mins | Cook time: 10 mins | Serves 4

INGREDIENTS

400g NZ pork fillet, finely sliced
3 tbsp vegetable oil
1 tsp chilli flakes
3 garlic cloves, finely diced
1 knob ginger, finely diced
1 cup small broccoli pieces
1 cup sugar snap peas
1 red pepper, finely sliced
1 cup bean sprouts
1 bunch asparagus, sliced
1 carrot, finely sliced into matchsticks

To season
4 tbsp light soy sauce
4 tbsp Shaoxing wine
2 tbsp kecap manis – sweet thick soy sauce
2 tsp sesame oil

METHOD

  1. In a wok, heat the vegetable oil until really hot and fry the chilli flakes, garlic and ginger for two minutes.
  2. Add the sliced pork and fry until cooked – about five minutes.
  3. Add the broccoli, carrot and asparagus and fry until soft. Add the red pepper and snap peas and fry for a further two minutes.
  4. Add the seasoning sauces and bean sprouts, then toss together and serve immediately.

 

Pork & Coriander Pot Sticker Dumplings: NZ Pork Recipe


Golden, crispy and incredibly moreish, these homemade pork and coriander pot stickers are a seriously fine showcase of New Zealand pork. Simple to whip up, they make the ideal sharing platter for visitors or a way to get the kids involved in the kitchen.

 

Recipe and photo supplied by NZ Pork

 

 

INGREDIENTS
Pot sticker dumplings
2 cups finely of chopped Chinese cabbage
½ tbsp salt
250g NZ pork mince
1 tbsp ground garlic
2 tbsp ground ginger
2 tbsp soy sauce
3 tbsp sesame oil
Small bunch of coriander, roughly chopped
1 cup of water
1 packet of wonton or dumpling wrappers

Dipping Sauce
Equal parts soy sauce, sesame oil and chilli paste
1 large spring onion, sliced

METHOD
1. To make the filling, mix together the cabbage, pork, garlic, ginger, soy sauce and coriander.

2. Place a small amount of filling in the middle of each dumping wrapper, folding them over to form a half moon shape.

3. Starting at one end, fold and pinch the wrapper tightly together, continuing this method until the dumpling is completely sealed. Set the dumplings aside to rest for about 15 minutes.

4. In a pan, heat the sesame oil until it’s really hot, then fry one side of the dumplings until golden brown. Carefully pour in one cup of water and cover with a lid immediately – allowing the top side of the dumplings to steam.

5. Once the water has evaporated, let the bottom crisp up. Remove from the pan and serve on a platter or in individual servings.

6. To make the sauce, combine all of the ingredients together in a bowl.