In order for you to get the most out of New Zealand’s premium pork products, we’ve decided to let you in on some of our trade secrets.
We’ve asked butchers and chefs from around the country how they cook their pork, and which cuts are best and when. They’ve broken it down into five of their favourites, and how each one should be cooked for maximum taste.
Mince or dice for cooking slowly in stews. Keep it on the bone if you’re roasting.
The classic roasting joint, delicious with apple sauce.
The leanest cut of pork available and the healthiest choice. Cook quickly on a high heat to avoid drying it out.
The ultimate cut for grilling and barbequing, and it’s perfect with Asian spices like cumin and cloves.
Tender and fatty, the belly is ideal for slow-roasting. It’s delicious with sweet and sticky sauces.