kiwi bbq - NZ Pork

more great
pork ideas at
www.pork.co.nz
kiwi bbq
it’s not a
without it

FRENCH KEBABS
Almost the eAsiest mArinAde ever
serves 4
INgREdIENtS
• 500g trim Pork leg, loin or rump steaks
• ¼ cup French vinaigrette dressing
• ¼ cup tomato juice
• 16 cherry tomatoes
• 16 cocktail or small onions
MEtHod
1 Place the steaks in a resealable plastic bag, add the
dressing and juice and mix well.
2 marinate in refrigerator for two hours or overnight.
3 drain off marinade, cut the steaks into 3cm cubes and
thread onto skewers alternately with tomatoes or onions.
4 Cook on pre-heated BBQ at medium heat for 4-6 minutes
each side until cooked.
5 serve with a crisp green salad, tomato chutney and halved
small baguettes or chunky French bread slices.
HINtS/tIPS
• trim Pork is low in fat and has the heart Foundation’s tick
of approval.
• trim Pork steaks cooked with a hint of pink in the middle is
a great way to guarantee tenderness.
• A salad dressing containing oil, vinegar and flavouring
ingredients is all you need for a quick and easy marinade.
• marinating for two hours allows flavours to infuse,
overnight enhances tenderising.
• When using bamboo skewers, soak them in water for at
least an hour to prevent burning and make removal of
meat easier.
• steaks cooked and sliced thinly are great served in a salad.
• the ultimate sandwich has to be sliced BBQed trim Pork
steak with salad ingredients.
• resealable bags for marinating are easy to fit into the
refrigerator and ensure the meat is covered all round.
• rest steaks in a warm place for two minutes – this allows
meat to firm, juices to settle, and a greater eating experience.
Trim Pork medallion or
butterfly Trim Pork steaks medallion are ideal or
butterfly for quick steaks cooking. are ideal
for quick cooking.
MEdALLIoN StEAK
CLEMENtINE
CitrUs FlAvoUrs Go Well With
CitrUs FlAvoUrs Go Well With
trim PorK
trim PorK
serves 4
serves 4
INgREdIENtS
• INgREdIENtS
4 trim Pork medallion or Butterfly steaks
• ¼ 4 trim cup each Pork lemon medallion and or orange Butterfly juicesteaks
• ¼ cup fresh each lemon herbs, and finely orange chopped juice(optional)
• 1 ¼ tbsp cup fresh grated herbs, fresh finely gingerchopped
(optional)
• 1 tbsp olive grated oilfresh
ginger
• 1 tbsp olive oil
MEtHod
1 MEtHod Place the steaks in a resealable plastic bag.
2 1 Add Place all the remaining steaks in ingredients a resealable and plastic mix well. bag.
3 2 marinate Add all remaining in refrigerator ingredients for two and hours mix or well.
3 overnight. marinate in refrigerator for two hours or
4 drain overnight. off marinade, pat dry and cook on pre-
4 heated drain off BBQ marinade, at medium pat dry heat and for cook 4-6 minutes on pre-
each heated side BBQ until at cooked medium through. heat for 4-6 minutes
5 serve each side with until boiled cooked new potatoes, through. a green
5 salad, serve tomatoes with boiled and new kiwifruit. potatoes, a green
6 Add salad, the tomatoes zest from and the kiwifruit. lemon and orange
6 to Add softened the zest butter from and the lemon place a and nob orange on each
steak to softened and on butter the potatoes. and place a nob on each
steak and on the potatoes.

HEARtY PoRK BURgERS
serves 4
INgREdIENtS
• 500g trim Pork mince
• 6 sun-dried tomatoes, finely chopped
• 3 tbsps chopped chives
• 1 small shallot, peeled and finely diced
• 1 tsp freshly ground black pepper
MEtHod
1 With clean hands, mix all ingredients together in a bowl.
2 shape into 8 balls then press flat to desired size.
3 Cook on pre-heated BBQ, on medium, til cooked through.
4 Place the pork patty on a bun with your favourite burger
salad ingredients and dressings or why not try serving with
BBQed vegetables such as capsicum and courgette on a
bun spread with a capsicum and sun-dried tomato pesto.
HINtS/tIPS
• trim Pork mince is 90% visual lean and has less than 4%
saturated fat.
• trim Pork mince combines well with tropical fruit, Asian
and italian flavours.
• the texture of pork mince enables it to be formed into balls
or patties without the need for any binding agents.
So easy,
so delicious.
PoRK BALLS
smAll PorK BAlls Are ideAl For
CeleBrAtion PAss-roUnds,
lArGe PorK BAlls Go Well With A sAlAd
mAKes 20 smAll BAlls,
12 mediUm lUnCh BAlls or
8 lArGe dinner BAlls
INgREdIENtS
• 500g trim Pork mince
• 1 small carrot, grated
• 1 small apple, peeled and grated
• 2 tbsps sweet chilli sauce
• 1 tsp minced garlic
• 2 tbsps chopped fresh coriander
• salt and pepper – to taste
MEtHod
1 With clean hands, mix all ingredients together
in a bowl.
2 shape into balls 3 cm in diameter.
3 Cook on BBQ, turning, until cooked through.
Alternatively bake on baking paper on a
baking tray in pre-heated oven at 165ºC for
10-15 minutes.
4 serve with a sweet chilli dipping sauce.

tHAI wARM SALAd
serves 4
INgREdIENtS
• 500g trim Pork fillet or trim Pork schnitzel
• 1 tbsp olive oil
• 2 tbsps lime juice
• 2 tbsps chopped coriander
• ½ tsp dried flaked chilli
• 250g cooked flat rice noodles
• 1 tbsp lemon zest
• 3 tbsps fish sauce mixed with ½ tbsp sugar
MEtHod
1 Place the fillet, oil, juice, coriander and chilli in a resealable
plastic bag.
2 Allow the flavours to infuse in the refrigerator for 30 minutes.
3 drain off marinade, pat dry and cook on pre-heated
BBQ at medium heat for 4-6 minutes each side until
cooked through.
4 slice the meat and stir through the noodles with the lemon
zest and fish sauce mix.
5 Garnish with lime slices and coriander.
Take to a picnic
in a noodle box.
MoRoCCAN
PoRK StEAKS
serves 4
INgREdIENtS
• 4 trim Pork loin steaks
• 1 tsp each ground coriander and cumin
• 2 tbsps lemon juice
• ¼ cup of natural yoghurt
MEtHod
1 Place the steaks in a resealable plastic bag.
2 Add all remaining ingredients and mix well.
3 marinate in refrigerator for two hours
or overnight.
4 drain off marinade, pat dry and cook on preheated
BBQ at medium heat for 4-6 minutes
each side until cooked through.
5 serve with couscous or mashed kumara and a
crisp green salad or slice into pita bread with
salad vegetables and a cucumber yoghurt dip.
6 decorate with BBQed lemon slices.
HINtS/tIPS
• trim Pork schnitzel, marinated for 30 minutes
to allow flavours to infuse, sliced and stir fried
on the BBQ is also great to toss in salads.
• Keep raw and cooked foods separate.
• Keep BBQ meat in a chilly bin until ready to cook.
• Pork is the most widely eaten meat in the world
and is very popular in both morocco & thailand.

CHooSE 100% NEw ZEALANd tRIM PoRK BECAUSE...
• only 100% new Zealand pork can be called trim Pork.
• it is boneless and skinless cuts that are trimmed to less than 5mm of fat.
• it has been awarded the heart tick –
your pick ensures a healthier choice.
• there are 15 cuts that have the heart Foundation tick of approval.
BBQ CooKINg gUIdE - MINUtES PER SIdE
sUitABle CUts
Butterfly steaks, cutlets, fillet
steak, leg steak, loin chops,
medallions, mince, rump steak,
scotch fillet or rib-eye whole or
steaks, slices.
4-6 minutes 5-6 minutes 6-8 minutes 6-10 minutes
Butterfly scotch fillet steaks sausages Chops
Fillet steak ribeye steaks slices
medallions
ALL YoU EVER wANtEd to KNow ABoUt PoRK
- www.PoRK.Co.NZ
tHE NEw ZEALANd PoRK RECIPE CLUB
For exciting new pork recipes by email,
join today on www.pork.co.nz
Cert tm used under licence
“You can’t beat
100% nZ pork.”
RECIPE
CLUB

tRAdItIoNAL BBQ-gLAZEd HAM
serves 15-20
INgREdIENtS
• 100% new Zealand Cooked half ham on the
Bone – approx 3-4kg
• ½ cup brown sugar
• 1 tbsp prepared mustard
• 225g can pineapple pieces in juice
• 2 tbsps whole cloves
• 10 glace red cherries
MEtHod
1 Carefully run your fingers under the skin of
the ham and lift it away. Place ham on a rack
in a foil lined baking tray. Using a sharp knife,
cut ham fat layer into a diamond pattern.
2 mix together the brown sugar, mustard and
juice from the pineapple and brush half over
the ham.
3 decorate ham with the pineapple pieces,
cloves and cherries. secure pineapple and
cherries with cloves or halved toothpicks.
Brush over with remaining brown sugar
mixture.
4 Pre-heat hooded BBQ to 200ºC. Place ham
tray in centre, cover with lid and return to
temperature.
5 turn off middle burners and turn side
burners to low. Cook until ham heated
through and skin glazed - approx 1 hour
30mins.
6 serve with prepared mustard, new potatoes
or fresh bread and a crisp green salad.
Cooking the ham on the
BBQ leaves the oven
free for roast pork!
oVEN-gLAZEd HAM
sliCe AFter sliCe
to gLAZE ANd SERVE CoLd
• Bake in a pre-heated oven at 180ºC for
35-40 minutes.
• Cool, cover loosely and store in refrigerator
until served.
to gLAZE ANd SERVE Hot
• Bake in pre-heated oven at 160ºC, allowing
20 minutes per kilogram.
HINtS/tIPS
• Be sure to look for the 100% new Zealand
ham label.
• A champagne ham has only the knucklebone
remaining to assist carving.
• leftover ham, sliced thickly, is great cooked as
steaks on the BBQ.
• dice leftover ham for use in a quiche or
pasta salads.
• nothing beats a thick slice of ham with
wholegrain mustard between two slices of
seriously chunky bread.
• sweet Chilli sauce makes a quick and easy
ham glaze.
• replace the cherries with chopped
preserved ginger.
• thaw ham in the refrigerator. Allow several
days for a whole ham.
to StoRE
• Keep the ham in the refrigerator at a
temperature of less than 4ºC, in the intact
wrapping, until ready to glaze.
• ham can be frozen, in whole pieces,
for 3 months.

CELEBRAtIoN BBQ RoASt PoRK
serves 8-10
INgREdIENtS
• 100% new Zealand Pork shoulder or leg roast, bone-in, scored
• sprigs of rosemary
• 1 tbsp salt
• 2 tbsps minced garlic
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp oil
MEtHod
1 Pre-heat hooded BBQ to 180ºC.
2 mix together the salt, garlic and chopped rosemary and rub over
the pork.
3 Place sprigs of rosemary on a rack in a roasting pan and insert
meat thermometer into deepest part of meat, avoiding bone.
4 drizzle over the oil.
5 Place in the centre of the BBQ and close lid.
6 When the temperature has returned to 180ºC turn off the
middle burners and turn side burners to low.
7 Cook until thermometer reaches 71ºC or until juices run clear
when meat is pierced with a knife. Allow 1hour/kg.
8 serve with roasted vegetables, apple sauce and steamed
green beans.
A celebration
favourite, for
Christmas, New Year,
Waitangi Day and
Matariki.
oVEN RoAStEd PoRK
if cooking in an oven, place pork in pre-heated
oven at 220ºC for first 20 minutes then lower
oven to 160ºC. Allow 30 minutes per 500g or
until meat thermometer reaches 71ºC, or juices
run clear when meat is pierced.
CRISP CRACKLINg
• ensure the skin is well scored.
• dry skin.
• rub handful of salt into the skin.
• Use the fan bake option if available on your oven.
• if not happy when meat is cooked, remove rind
and place under pre-heated grill.
HINtS/tIPS
• Always look for the 100% new Zealand
Pork label.
• Always allow the roast to rest in a warm place
for 10 minutes before carving. this allows the
meat to firm, the juices to settle, makes carving
easier and gives a better eating experience.
• leftover roast pork is great in a sandwich or
sliced into a salad.

BBQ PoRK CHoPS
QUite PossiBlY the eAsiest mArinAde ever
serves 4
INgREdIENtS
• 4 pork loin chops
• ½ can (150ml) Ginger Ale or Ginger Beer
• 150 ml soy sauce
MEtHod
1 marinate the chops with the ginger ale and soy sauce, in a
resealable plastic bag, in refrigerator for 2 hours or overnight.
2 drain off the marinade, pat dry and BBQ on medium heat for
6-10 minutes each side.
3 only turn the chops once – good things take time!
4 serve with mashed spuds and char-grilled vegetables.
CHAR-gRILLEd VEgEtABLES
MEtHod
1 mix together pre-cooked root vegetables such as sliced
potato and kumara.
2 Add in quick-cooking vegetables such as sliced courgettes,
capsicum, garlic cloves, snow peas and asparagus.
3 Add chopped herbs like basil, rosemary and thyme.
4 season with salt and pepper.
5 drizzle with olive oil.
6 spread on to pre-heated solid hot plate on BBQ and cook
until slightly charred.
Treat yourself... there’s
something special
about a pork chop.
SoMEtHINg dIFFERENt...
RUBS:
to impress the neighbours press a rub onto
the chop before BBQing. Use dukkah, curry
powder or try:
SPICY gINgER
mix together 1 tbsp each of dried flaked chilli
and grated fresh ginger.
MIddLE EAStERN
Grind together 1 tbsp each of fennel,
coriander and cumin seeds.
MARINAdES:
• 1 can dark ale, 1 tsp each crushed garlic
and chilli.
• ¼ cup sweet chilli sauce,
2 tbsps sesame oil.
• the ultimate kiwi marinade; ½ cup lemon
& Paeroa, ¼ cup soy sauce, 1 tbsp minced
fresh ginger.
tHE PoRK gUIdE to
SUCCESSFUL BBQINg
• Keep food covered and in your chilly bin until
ready to cook.
• spray the BBQ with oil before cooking to
stop sticking.
• Always pre-heat the BBQ.
• only turn the pork once.
• Avoid poking or turning the meat unnecessarily
with a fork as this pierces the meat and
releases the juices, making the meat dry.
• look for the 100% new Zealand pork label.
• rest chops in a warm place for 2 minutes –
this allows meat to firm, juices to settle, and a
greater eating experience.

Cert tm used under licence
bring on
summer:
trim Pork
more great
pork ideas at
www.pork.co.nz