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Recipes - Enjoy these succulent recipes from Gooralie Free-Range Pork

Tickle Your Fork Crispy Crackling

Brown Sugar
Lemon Juice

(This method is for a 2kg roast cooked for 2 hours - see cooking method, alter according to size).
1. Rub oil into scored rind and rub in salt - cook for 1 hour at 180º Celsius.
2. Remove roast from oven, drizzle with oil, sprinkle salt and pat in 1/4
cup brown sugar - cook for further 50 minutes.
3. Remove roast from oven, squeeze lemon juice over crackling for lighter and puffier result and grill for 5-10 minutes.
*Note: Monitor grilling as crackling can burn.

Crusted Pork Fillet with Camembert and Apricot

  1/2kg pork fillet
Camembert cheese
1 can apricot halves
4 fennel bulbs (halved)
10 baby onions
1 sweet potato(chunked)
1 tblspn fruit chutney
almond flakes
1 tblspn apple cider vinegar
1 tblspn ABCsweet soy sauce
1 tspn chicken stock powder
Salt & pepper (to taste)

1. Stuff fillet pocket with camembert cheese, seal and brown fillet on
both sides.
2. Press combined breadcrumbs and almond flakes on top.
3. Arrange vegetables and apricots around fillet and gently pour
seasoned nectar over vegetables.
4. Roast at 180º deg for 45 mins (baste meat and vegetables with pan
juices half way through). Allow to rest for 5 minutes and serve with steamed broccolini.

Gooralie Free-Range Pork should always be cooked with the fat on to enhance the flavour. Fat can be trimmed off after cooking.

Gooralie Free-Range Pork Recipes

Gooralie Free-Range Pork Recipes
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