Air Fryer Sticky Asian Pork Belly Rashers
INGREDIENTS:
800g Pork Spare Ribs
1tblsp Peanut OR Vegetable Oil
2 tsp Sesame oil
1 tsp Chinese Five Spice Powder
2 tblsp Hoisin Sauce
2 tblsp Brown Sugar
Steamed Jasmine Rice and Bok Choi OR Broccolini to serve
METHOD:
1. Using a kitchen scissors, cut the rind from pork rashers. Discard rind. Cut rashers in half.
2. Combine oil, 1 teaspoon sesame oil and ½ teaspoon Chinese five spice powder in a small bowl. Brush pork on all sides with mixture.
3. Preheat your air fryer to 190°C if required. Air fry pork in 2 batches. Place half of the pork in a single layer in the air fryer basket, leaving space around each for hot air to circulate. Air fry on 190°C for 12 minutes.
4. Meanwhile, combine hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil and remaining ½ teaspoon Chinese five-spice powder in a bowl. Mix until smooth and well combined.
5. Brush pork on both sides with hoisin mixture. Air fry at 190°C for 3 minutes or until golden.
6. Repeat using remaining pork and hoisin mixture. Note, you can add the first batch of pork and air-fry 1 -2 minutes at the end of cooking the second batch.
7. Slice pork and serve with steamed rice, bok choy and broccolini. Serve with sweet chilli sauce, if liked.
Recipe from Australian Pork.com.au
Chuck Steak Burritos
INGREDIENTS:
600g Chuck Steak in 3cm cubes
1 tbsp Olive Oil
1 Red Onion, thinly sliced
1 tsp Ground cumin
1 tsp Smoked Paprika
1/2 tsp Ground Cinnamon
1/3 cup Chipolte in Adobo sauce
2 tbsp oregano leaves, finely chopped
50g dark chocolate, chopped (optional)
450g packet long grain microwave rice
4 large wholegrain tortillas
1/2 cup grated cheddar cheese
400g can black beans, rinsed, drained
1 avocado, mashed
2 truss tomatoes, diced
Shredded iceberg lettuce, coriander sprigs (optional), sour cream & lime wedges to serve
METHOD:
1. In a large casserole dish or saucepan heat the oil over medium heat and cook the onion for 5 minutes or until softened. Add the spices and cook for 1 minute. Add the beef and cook for 3 to 4 minutes or until browned. Add the chipotle sauce, oregano and ¾ cup water. Season, stir well and bring to the boil. Reduce heat to a simmer, cover and cook for 1 ½ hours or until beef is tender. Remove from heat and stir through the chocolate, if using.
2. Meanwhile, prepare rice according to packet instructions.
3. Warm tortillas according to packet instructions. Sprinkle with cheese.
4. Top the tortillas with rice, beans, beef mixture, avocado, tomatoes, lettuce, and coriander sprigs. Wrap up the burrito to enclose the filling and serve with sour cream and lime wedges.
Recipe from Australianbeef.com.au
Lemon and Garlic Lamb chops with minty feta dip
INGREDIENTS:
12 Lamb loin chops
2 tbsp Olive oil
1/2 tsp dried mint
1/2 tsp dried oregano
1/2 tsp coarsely crushed coriander seeds
1/2 tsp coarsely crushed cumin seeds
1/2 tsp dried chilli flakes
2 cloves garlic finely chopped
Finely grated rind and juice of 1 lemon
Lemon wedges and mint leaves to serve
MINTY FETA DIP INGREDIENTS:
3/4 cup natural yoghurt
80g greek feta, coarsely crumbed
1/3 cup fresh mint, coarsely chopped
1 clove garlic, coarsely chopped
Juice of 1 lemon
METHOD:
1. Combine lamb chops, 2 tbsp olive oil, dried herbs, spices, garlic, rind and juice in a bowl, season to taste with salt and freshly ground pepper and mix well to combine. Cover and refrigerate to marinate for a few hours.
2. For minty feta dip, process ingredients in a small food processor until smooth, season to taste with salt and pepper and refrigerate until required.
3. Drain lamb chops from marinade. Preheat a char-grill pan or frying pan over medium-high heat and cook lamb chops, turning occasionally, until browned and cooked to your liking (4-5 minutes for medium). Transfer to a plate, Cover loosely with foil and rest for a couple of minutes then serve scattered with fresh mint and with lemon wedges to squeeze over, along with minty feta dip.
Recipe from Australianlamb.com.au
How to get the perfect Pork Crackling
1. Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
2. When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
3. Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind just starts to crackle, up to 50 minutes. If the roast is over 2kg, take 10 minutes off this initial crackling time.
5. Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
6. Once cooked, let the roast rest for 10 minutes before slicing.
Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate.
Great cuts for roasting with crackle are Pork Belly, Pork Shoulder, Pork Leg, Pork Loin Roll & Pork Cutlet Rack.