Free Range Pasture Fed Pork Archives - Page 5 of 11 - The Yarn by The Free Range Butcher

Pork Loin Roast: Juicy and Crispy

Written by Alison Clinch on May 3, 2017. Posted in Cooking Tips, Free Range Pasture Fed Pork. Leave a Comment

Pork Loin Roast is a favourite at Christmas time. If you haven’t cooked a loin roast for a while, here are some handy tips to ensure you get the perfect roast pork. Remove roast from packaging and pat dry with paper towel or a clean tea towel. With a small sharp knife, deeply score the rind at 1cm intervals,...

Recipe: Vietnamese Lemongrass Slow Roasted Pork Shoulder

Written by Alison Clinch on May 1, 2017. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Ingredients: 1.5kg pasture fed bone-in half pork shoulder 140g salt, plus extra 140g brown sugar 2 brown onions, sliced into thick rounds 250ml coconut water 50ml rice wine vinegar Lemongrass Paste: Make a double batch of this paste and freeze for next time. 5 lemongrass stalks, white part only, finely sliced 4 eschalots,...

Recipe: Lemongrass and Ginger Pork Stir Fry

Written by Alison Clinch on March 18, 2017. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Ingredients: 1 pasture fed pork fillet, diced 1 lemongrass stalk, white part, finely chopped 4 cm piece ginger, grated 1 shallot, finely chopped oil for cooking 1/2 packet rice noodles 1 tin baby corn 100g snow peas 100g broccoli (use stalks and florets) 1/2 packet bean sprouts zest and juice of 1 lime 1 tsp sesame...

Cooking Tip: How to Carve a Ham

Written by Alison Clinch on December 23, 2016. Posted in Cooking Tips, Free Range Pasture Fed Pork. Leave a Comment

Many people carve their ham horizontally, but you’ll actually get better, more even slices if you carve the slices vertically. Follow these steps below and you can’t go wrong. Step 1 – Place ham skin side up. Then run a small sharp knife under the rind around the bottom (opposite end to hock) and...

Cooking Tip: How to Store Christmas Leftovers

Written by Alison Clinch on December 21, 2016. Posted in Cooking Tips, Free Range Pasture Fed Pork, Free Range Poultry. Leave a Comment

How to Store Leftovers Ham Cover the ham after carving with the reserved rind, then wrap with a moist tea towel or ham bag. Do not use plastic wrap to cover the ham. Rinse out your Ham Bag and repeat the vinegar process every 3 days to retain freshness. Consider slicing enough ham to last 2 – 3 days and storing it...

Recipe: Homemade Apple Sauce

Written by Alison Clinch on December 15, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Christmas Pork wouldn’t be same without Apple Sauce. Before you reach for a jar or tub of the pre-prepared stuff, check out our easy recipe to make your own. Ingredients: 500g green apples (approx. 4 – 5 apples) 1/2 cup water 1/4 cup brown sugar (or sweetener of your choice) 1/2 tsp finely grated fresh lemon zest...

Recipe: Asian Sticky Pork Salad

Written by Alison Clinch on December 6, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Ingredients 500 g Free Range Pork Medallions 1 cup green salad 1/2 cup cherry tomato 1 carrot thinly sliced 1 cucumber diced 1/2 cup snow peas 1/2 cup asparagus 1 cup crunchy noodles *to serve 1 capsicum sliced Sauce 1/3 cup plum sauce 2 tsp sweet chilli sauce 1 tbs soy sauce 2 tbs honey 1/2 tsp crushed garlic 1/2...

Recipe: Pork Fillet with Orzo and Spinach

Written by Alison Clinch on November 30, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

This is a super quick and easy meal. It only has a few ingredients but is surprisingly tasty. Leftovers work well for lunch the next day too. Serves 4. Ingredients: 2 tbsps olive oil 500g pasture fed pork fillet 1 teaspoon black pepper 1.5 cups uncooked orzo pasta 1/4 teaspoon sea salt 3 large handfuls fresh spinach 1...

Recipe: Tapas Style Chorizo and Prawns

Written by Alison Clinch on October 20, 2016. Posted in Free Range Pasture Fed Pork, Recipes. Leave a Comment

Ingredients 1 chorizo sausage, thinly sliced 4 garlic cloves, crushed 2 tsp smoked paprika 1 onion, diced 1 bulb of fennel or 1 bunch of bok choy or 3 sticks of celery depending on your flavour preference 500g green prawns, peeled and deveined with tail on 250ml of white wine or chicken stock 2 lemons parsley to garnish Method In...

Pork Loin Roast: Juicy and Crispy

Recipe: Vietnamese Lemongrass Slow Roasted Pork Shoulder

Recipe: Lemongrass and Ginger Pork Stir Fry

Cooking Tip: How to Carve a Ham

Cooking Tip: How to Store Christmas Leftovers

Recipe: Homemade Apple Sauce

Recipe: Asian Sticky Pork Salad

Recipe: Pork Fillet with Orzo and Spinach

Recipe: Tapas Style Chorizo and Prawns

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