Pork Recipes

Bacon with Baked Eggs

and Homemade Tomato Sauce

This is a really quick and easy breakfast recipe that is dead simple to follow and yields excellent results every time. I recommend having it with soda bread but if you’re caught short toast is a good alternative.

Ingredients in your box

• 6 slices of Saddleback Bacon • 3 Free Range Eggs • 3 tbsp Homemade Tomato Ketchup 

Additional Ingredients

• 2 tbsp Olive Oil • 2 pieces of Soda Bread • Sage (optional)

Heat the oven to 250ºC (non fan 270ºC)

 

Heat the olive oil in a small frying pan that can go into the oven over a medium heat. Fry the bacon until it is nice and crispy. Spoon in the tomato ketchup. Break over the eggs and add the sage if you are using it.

 

Place the skillet into the hot oven for 5-8 minutes, depending on how runny you like the yolks. Season with fresh black pepper and salt.

 

Serve it up on a lovely piece of toasted Soda bread

Saddleback Sausages with Traditional Baked Beans

and Mashed Potatoes

SBS has been my all time favourite meal since I was a little nipper. I won’t insult you by telling you how to cook this dish, it’s not rocket science, but I would say use plenty of butter in your spuds! All the elements are in your box (except the butter).

Seasoned Pulled Pork with Apple Sauce & Beef Dripping Chips

Ingredients in your box

• 1.5kg Rare-Breed Saddleback Pork Shoulder

• Pulled Pork Rub • Apple Sauce 

Additional Ingredients

• 750ml Chicken Stock • Bread Rolls (if required)

Open out the pork shoulder so it is of even thickness and cover every nook and cranny with your Seasoned Pulled Pork Rub. Aim for a nice even spread and don't feel the need to use all the rub, just enough to cover the meat. Keep some for future use.

 

Once done tightly wrap the seasoned pork shoulder in cling film and leave it in the fridge over night or for up to 24 hours. There is salt in the rub so it will draw out some moisture, don't worry if your meat appears damp in places.

 

When that time has passed you are ready to start cooking! The first stage is to brown the meat on all sides. The purpose of this is to cook the spices and should be done in a frying pan over a medium heat (not too high, you want to cook the spices not burn them!).

 

Transfer the meat to a casserole dish in which it fits snugly and cover it with the chicken stock. Place the lid on the dish (or cover it with tinfoil) and put it in the oven at 150 C for 3-4 hours or until the meat can be easily shredded by forks.

When you are confident the meat is ready, remove the dish from the oven. Pour the juice into a saucepan, skim off the fat and boil to reduce it to a syrupy liquid. While you are doing this use 2 forks to shred the meat. Pour the liquid back in with the now shredded pork and it is ready to dish up.

And there you have it! Your seasoned pulled pork. All that is left for you to do is pack it into some fresh bread rolls with a smattering of Passion Apple Sauce. There is a lot of pork so try not to eat it all in one sitting.

TOP TIPS: • Don't skimp on the bread rolls, it is worth spending a little extra on quality fresh baps from your local bakery. • Should you feel tempted to skip the chicken stock part - don’t! It adds a lot of flavour later

Saddleback Pork Loin Chops

with Savoury Apple Sauce and Young Buck Blue Cheese

Pork Chops are often considered a bit of a last resort for the hungry carnivore but this recipe dresses them up and makes

them a good contender for any dinner party. 

Ingredients in your box

• 4 Saddleback Pork Loin Chops • Savoury Apple Sauce

• Young Buck Blue Cheese

Additional Ingredients

• Mash Potatoes • Seasonal Greens

 

Turn on the grill. Season the chops on both sides with a good sprinkling of salt and pepper.

Grill under a moderate heat for 12-16 minutes, turning once, until just cooked.

 

Add the topping. Thinly slice the cheese (don’t worry if it breaks up a bit). Spoon the apple sauce over the chops and top each one with a couple of slices of cheese. Slide back under the grill for 2-3 minutes until the cheese is melted and tinged brown.

 

Serve with mashed potatoes and a green veg such as leeks or broccoli, and with any

melted cheesy bits from the bottom of the pan.

TOP TIP: Don’t overdose on apple sauce and blue cheese. Both have strong flavours and a little goes a long way!

Pork Leg Braised in Milk

This is a variation of a much celebrated Marcella Hazan recipe, substituting pork loin for the leg. Braising it in the milk optimises the texture and tenderness of the pork leg and leaves us with a delicious by-product in the form of a nut-brown sauce.

 

Ingredients in your box

• 1kg Rare-Breed Saddleback Pork Leg

Additional ingredients

• 1 litre whole milk • 15g butter • 2 tbsp vegetable oil

Heat the butter and oil over a medium-high heat in a heavy-bottomed casserole dish or saucepan in which the pork fits snugly.

 

When the butter foam subsides add the pork (fat side down) and brown on all sides. Lower the heat if the butter starts to burn.

 

Season the pork with salt and freshly ground pepper

 

Slowly add the milk to the pot.

 

When the milk comes to a boil reduce the heat to medium-low or even low to keep the milk at a low simmer.

 

Cover the pot with the lid a bit askew. Turn and baste the leg occasionally and if needed add more milk.


Cook the pork slowly until the meat is cooked through and tender, about 1 to 1½ hours should do it. If you have a temperature probe the meat is ready at 70 °C.

By this time the milk should have coagulated into small nut-brown clusters on the bottom of the pan. If not remove the leg, turn up the heat and continue to cook the milk briskly until it starts to darken.

Remove the leg and let it rest for a few minutes before cutting it into slices about 1cm thick.

Skim all the fat from the pot. Add a few tablespoons of water to the pan and scrape up all the residue on the bottom of the pot as the water evaporates. 

 

Plate the sauce with the pork and serve immediately.

TOP TIPS:

• Don’t cook the leg for longer than is needed as it tends to dry out if overcooked.

• A temperature probe is a good investment for this recipe!

 

SERVING SUGGESTION: Delicious with celeriac mash

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