The of the best things about our Berkshire pork from McIvor Farm, is that it doesn’t need much dressing. The flavours in the meat are well produced and to over-sauce or over cook would detract from the flavour of the meat.
Finding recipes that compliment the flavours in your pork can at times, be difficult as there is a significant amount of inferior pork products on the market, that just don’t taste like much.
The recipe below includes three ingredients, our pancetta, our pork scotch and sage leaves. The fat in the pancetta renders into the meat, keeping it moist whilst cooking and imparting even more flavour into the scotch.
Pork and Pancetta from ourwonderfulpork producer McIvor Farm Foods.
Pancetta Wrapped Pork Scotch
1 – 1.5kg pork scotch
15 slices of pancetta
6 – 8 sage leaves
Pre-heat oven to 160℃ fan forced or 180℃ conventional
If your pork has been in the fridge, place it on a plate on the bench to get it to room temperature
Begin by laying out strips of pancetta onto a clean work surface, ensuring each layer overlaps about 1/3 of the previous slice*
Lay the bay leaves in two rows in the centre of the pancetta slices.
Place the pork in the centre of the pancetta, covering the sage leaves. Starting from the top, fold the pancetta over the pork to the centre, repeat at the bottom until pork is covered and pancetta joins in the middle
Flip the pork over to the join is on the bottom and place in a baking dish
Roast in the over for 45 minutes per kilo of pork. Our pork weighed around 1.1kg so we baked it for and hour and 10 minutes. If your not sure if your pork is cooked, insert a thermometer into the thickest area. Meat is cooked at 71℃
Rest meat for 10 minutes. Serve with roasted seasonal vegetables. Add pepper if desired and used pan juices to drizzle over the top.
*When ordering your pancetta ask your butcher to lay out the slices so they overlap, this will allow you to peel back the top sheet of plastic and wrap easily over the pork top of the pork after laying the sage on the pork. With thismethod you will not need to flip the pork onto the baking tray.
If you're after a luscious, rich and hearty meal, then look no further. These beef short ribs are slowly braised in red wine and soy sauce to enhance the delicious umami flavour from the beef. It's the kind of dish you dream of cooking on a Sunday afternoon with a glass of red wine, while enjoying the beautiful aromas that will fill your house!
This slow cooked pork scotch is a dish that just keeps on giving. Cook it one night alongside a zingy salad and stuff it into rolls the next. It’s packed with flavour, it’s succulent and it’s downright delicious! The acidity from the pickle is perfect for cutting through the richness of the pork.