FoodHub

Free-range pork with roasted shallots and thyme

Preheat oven to 200 degC. Slice the skin off the pork and rub thoroughly with salt and oil, getting right in between the score marks. Place on an oven tray. Peel the shallots, core and slice the pears. Put into an oven dish with some sprigs of fresh thyme, a generous drizzle of olive oil,...

Belly cut shoulder of pork with roasted vegetables

Preheat the oven to 160 degC. Using a sharp knife, score the skin of the pork then rub with salt and cumin seeds, making sure you rub in between the slices. ; Brush the pork with olive oil and tuck rosemary sprigs into the cuts in the skin. Pour over the wine and stock. Cook for 2 hours,...

Stuffed fillet of pork

It’s so easy to buy a good scotch fillet of pork, stuff it, wrap it in bacon, then slice and serve over a ginger kumara mash with a drizzle of light sauce