Pork Recipes

The 6-2-2 Method

Discover the secret to the perfect pork steak with the Australian Pork 6-2-2 campaign:

• Select a 2cm thick steak (try the sirloin, scotch fillet, porterhouse or medallion).
• Pre-heat a pan, griddle pan or BBQ plate.
• Cook the steak on one side for six minutes, without turning.
• Turn it over once and allow it to cook for two more minutes. This method will cook the steak to just white. If you prefer a little bit of pink just reduce the cooking time.
• Take the steak out of the pan without turning over and place on a plate to rest for two minutes. Resting the steak allows the juices to settle, delivering a juicy, tender result.

Roast Pork


• 11/2 kg Valenca free range pork (boned rolled loin pork)
• 2 tsp ground sea salt
• 1 tbsp olive oil
• 1 tsp thyme leaves
• 1 tsp sage leaves, ground
• 1 kg red apples (pink lady), cored and quartered
• 250 ml apple cider
• 250 ml chicken stock/wine/water
• 1/3 cup cornflour


1. Preheat oven to 220ºC. Combine sea salt, olive oil, thyme, sage and rub mixture over the pork & rind. Place pork rind side up, into a baking tray lined with baking paper and roast for 45 minutes or until the rind crackles.
2. Reduce oven temp to 180ºC. Place apples around pork, coat in pan juices and cook until tender (approx. 20 minutes). Meanwhile, make a quick cider gravy, heat cider and stock and whisk in cornflour until smooth and cook until thick and creamy.
3. Remove roast from oven, allow to rest for 5-10 minutes before carving. Pour any pan juices into gravy. Serve pork sliced with apples and gravy.

Steamed Dumplings


• 400 g Valenca free range pork mince
• 200 g prawn meat, finely chopped
• 1 egg white
• 1 tbsp chives, chopped
• 1 tbsp coriander leaves
• 1 tsp garlic powder
• 1 tsp ground black pepper
• 1 tsp ground sea salt
• 16 dumpling (gow gee) wrappers
• 1 green shallot, thinly sliced
• Soy sauce to serve


1. For the filling; combine pork mince, prawn meat, egg white, chives, coriander, garlic, pepper and salt in a bowl.
2. Place 1 wrapper on a clean work surface and place 1 tbsp filling in the centre and fold up edges. Repeat with remaining wrappers and filling. Place into a steamer basket lined with greaseproof paper and steam the dumplings for 20 minutes until cooked.
3. Serve dumplings topped with sliced shallots and drizzle with soy sauce.

* Recipes courtesy of McCormick Foods Australia