Pork

Pork And Veggie Kebabs With Herb Marinade Recipe

A great meal to warm to warm you up – after you’ve fired up the barbecue, that is!

Ingredients

2 tbsp extra virgin olive oil

2 garlic cloves, finely grated

1 lemon, zested and juiced

2 tbsp flat-leaf parsley, chopped

1 tbsp fresh rosemary, chopped

1 tsp honey

500g pork fillet, cut into 2cm cubes

2 medium zucchinis, cut into 2cm cubes

2 medium green or yellow capsicums, cut into 2cm pieces

1 punnet cherry tomatoes, halved

Salt and pepper

Method

  1. To make marinade, whisk together oil, garlic and lemon zest and juice in a large bowl. Stir in parsley, rosemary, thyme, honey, pork, vegetables, salt and pepper.
  2. Thread pork and chopped vegetables onto pre-soaked skewers. Transfer to a large plate, cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  3. Heat barbecue. Cook the skewers, turning for 4-5 minutes or until the pork is cooked through and lightly charred.
  4. Serve with your favourite salad.

Recipe courtesy of The Healthy Mummy

July 10, 2014

Posh Pork Scratchings

Celebrity chef Justin North shows us a delicious way to use up leftover pork skin. These posh pork scratchings make a wonderfully crispy snack to serve alongside drinks this Christmas.

Ingredients 500g pork skin 4 Tbsp SAXA cooking salt Cooking oil Method 1. Score pork skin with a sharp knife about 2/3 of the way through the skin. Then rub skin with the salt. Store uncovered in the fridge overnight. 2. Wipe off the excess salt and place between two heavy trays and bake in oven at 180°C for 15-20 minutes. Remove from the oven before the skin becomes crisp. 3. Allow to cool slightly then slice with the score into strips. 4. Deep fry skin at 200°C in cooking oil until light, crunchy and puffy. Sprinkle with a little SAXA cooking salt and serve. Try Justin’s recipe for Pork Roast with Perfect Crackling!

December 22, 2011