Roasting:

Just add some good olive oil and seasoning such as salt. Seal the joint in a hot fry pan just before baking. Pre-heat oven to 200°C and allow 20 minutes for every 500g for medium rare and 30 minutes for medium to well done. Try cooking a little rare as it keeps Plantagenet Pork beautifully juicy and moist.

Steak and Chops:

BBQ grill or fry. Add oil, then cook on medium to high heat, and when just about cooked through add some fresh rosemary and sliced ginger. Insert knife into thickest part of the steak or chop to see if it is ready.

Crackle:

For perfect crackle cook the rind separately. Trim the rind from the joint with a small sharp knife or alternatively ask your favourite butcher to do the work for you. Place in a heavy-based baking dish; rub with olive oil and a liberal amount of coarse salt. Bake uncovered in a hot oven (220°C) until the rind crackles. Drain on absorbent paper and enjoy!

Casserole:

Bone-in, boneless, big or small – just remember to take things slowly, at least 2 hours cooking time. Browning the Plantaganet Pork and veg before you add stock or sauce will give the best colour to the dish.

Chef Hints:

To guarantee tenderness, tightly wrap your roast in alfoil. Add 1/2 cup of stock, wine or water and bake.

For a crusty taste, dip Plantagenet Pork steaks in some whisked egg or melted butter, then in flavoured breadcrumbs. Seal and cook in clarified butter in a medium to hot fry pan.

For gravy, empty the roasting juices into a clean wide pan and pop in the fridge for 5 minutes. Scrape off the solidified fat and use the better-tasting ‘jelly’ in your gravy.

To make a quick sauce or marinade, mix 3 tsp of Dijon mustard, 1 tsp of soy sauce, 1 tsp of fresh chopped rosemary and some cracked black pepper or fresh chopped ginger to taste. Add as a marinade or cook on stove for 2 minutes and use as a simple sauce.

Click here to download our easy to follow recipes.

Plantagenet Pork goes with…