Lunching with Australian Pork - Handy Tips and Recipe
The World Loves Melbourne has a genuine love affair with pork. Chances are when faced with a menu I'll choose the pork option. That's why it was amazing for us to have a farm tour with standout producers Western Plains Pork then sit down for a sensational pork lunch! Judy Croagh (marketing Director of Western Plains Pork) and Mitch Edwards (Marketing & PR Manager of Australian Pork) were delightful hosts (see our first article of Australian Pork: Paddock to Plate).
Before an epic lunch we were given a fascinating tour of the farm checking out the latest in pork farming practices. The pigs here are "outdoor bred" and it was impressive to see them wandering around in such large spaces.
Pigs in the wild - we're amazed that even their feed is computerised!
Dining with pork has such a diversity! So many products to enjoy. After our farm tour we enjoyed a sumptuous lunch at the farmhouse. This charcuterie plate was simply amazing, featuring Pigs Head Terrine, Pork Shoulder Terrine, Hock Terrine, French Ham and ham. Come on! Three delicious terrines! This produce was supplied by Salt Kitchen. Amazing! I've never had such excellent terrine. Is there ever a more perfect match with wine than a standout terrine? The Pigs Head Terrine had an alluring "wildness" about it - big flavours!
Then we enjoyed a fine pork fillet cooked to perfection. Cooking pork is something we can all do; but having a few tips is a big help.
We've been eating pork all over Melbourne from Rock Sugar, the new Thai sensation, to the Healesville Hotel in the Yarra Valley (below).
We recently enjoyed another delightful pork dish at Masons of Bendigo...
Is pork something you cook at home? Australian Pork have made it easier with their 6:2:2 method for the perfect 10 minute pork steak.
How to Cook Pork from Australian Pork-
- Simply take a 2 cm steak (try the sirloin, scotch fillet, porterhouse or medallion)
- Pre-heat a pan, griddle pan or BBQ plate just like you would for any other steak
- Cook it on one side without turning for 6 minutes
- Turn it over once and allow it to cook for 2 more minutes.
- Take the steak straight out of the pan without flipping over and place on a plate to rest for two minutes. That allows the juices to settle and it will be lovely and tender
- That's how simple it is: 6 minutes on one side, 2 minutes on the other and 2 minutes to rest = the 10 minute pork steak!
In chatting with Mitch from Australian Pork we are impressed with their PorkStar campaign and the number of chefs that sign on to the campaign and bring their pork recipes. One such chef is Daniel Wilson, who has been a PorkStar of note! Not only in the fine dining, but also in casual dining restaurants.
Here is a delicious crumbed pork burger recipe from Daniel Wilson supplied to The World Loves Melbourne that you can make at home.
The Tonkatsu pork burger is great for spring and summer and features crumbed Australian pork loin, apple and fennel coleslaw and generous amounts of Tonkatsu mayonnaise.
Tonkatsu pork burger with apple & fennel slaw by Daniel Wilson
500 gm Australian pork loin
1 egg
½ (125 ml) cup milk
Flour for dusting
2 cups panko breadcrumbs
vegetable oil for shallow frying
100 ml kewpie mayo (Japanese)
50 ml tonkatsu sauce
4 burger buns
Fennel & Apple Slaw
1 fennel bulb, shaved
1 green apple, peeled & grated
¼ red cabbage, finely sliced
½ cup mayonnaise
salt & pepper
1. For the slaw: Toss the fennel, apple & cabbage with the mayo and season.
2. Slice the pork loin into thin slices & beat lightly with a mallet between plastic wrap. The pork should be approximately 4 cm x 3 cm and 3 mm thick.
4. Whisk the eggs & milk together.
5. Dredge the pork in flour then dip in the egg wash and then into the panko crumbs, make sure you press the crumbs into the pork well.
7. Heat a frying pan over a medium heat and add half a centimetre of vegetable oil. Allow the oil to heat and then carefully place the crumbed pork in. Cook until golden (about 3 minutes) and then turn over and cook until golden on the other side. Remove from the pan and drain on paper towel. Season with a little salt.
8. Mix the tonkatsu sauce with the kewpie mayonnaise and set aside.
9. To assemble the burgers: Place some of the tonkatsu mayo on the bottom of the bun and then top with the pork. Next place some of the slaw on the pork and then top with the lid of the bun. Enjoy!
Our romance with Australian pork continues. We've found that pork makes a BBQ more interesting, so we're planning some pork-inspired BBQ's over the next months. Get on it!