"BANGALOW SWEET PORK"^® CHOPS WITH
GARLIC CHIVES AND CITRUS SALAD
Serves 4 

4 large pork chops, either loin or leg
1 teaspoon macadamia oil
1 Mignonette lettuce, washed and leaves separated
1 small red capsicum, sliced finely
1 carrot
1 large red onion
2 tablespoon orange juice
1 tablespoon lemon juice
2 tablespoon macadamia oil
1 teaspoon sesame oil
Sea salt and ground black pepper, to taste
1 tablespoon chopped garlic chives

Method :
Brush the chops with macadamia oil and set aside while preparing salad. Place lettuce and capsicum on a serving platter. Peel the carrot and use a vegetable peeler to produce long thin shreds of carrot. This can be done in advance and stored in cold water in the refrigerator which will give the carrot extra crunch. Peel and halve the onion, then slice thinly lengthwise. Toss the carrot and onion over the salad. Combine the orange and lemon juices with the macadamia and sesame oils and season to taste. Heat a barbeque grill or a heavy frying pan over high heat and cook the chops for a few minutes each side until well browned and done to your taste. Remove the chops to a warm place for a few minutes while adding the dressing to the salad. Place the chops on top and scatter over the garlic chives.

"BANGALOW SWEET PORK"^® THAI GREEN CURRY
Serves 4 

1 kg boneless pork shoulder or leg cuts
3 garlic cloves
2cm knob fresh green ginger
1 bunch coriander, washed
4 small hot green chillies or 2 large ones
1 tablespoon sugar
Juice and grated zest of 2 limes
1tablespoon fish sauce
2 tablespoon oil
1 large onion, peeled and sliced lengthwise
2 tablespoon ketjap manis (sweet soy sauce)
1x 400ml can coconut milk or cream
4 kaffir lime leaves (optional)

Method :
Cut the meat into 2.5 cm cubes. Place garlic, ginger, coriander with the roots, and the chillies into a food processor and process until finely blended. If you prefer less chilli heat, remove all seeds from the chillies before grinding. Add sugar, lime zest and juice and the fish sauce and mix well to form the green curry paste. Heat the oil in a large saucepan over moderate heat and add the onions for a few minutes. Raise the heat and add the pork cubes, tossing constantly to seal and lightly brown the meat. Add the curry paste and stir to coat the meat and release the flavours. Add the coconut cream, sweet soy sauce and kaffir lime leaves, reduce the heat to a simmer, cover and cook until tender. Shoulder pork should be simmered for 1 hour but the pork leg cuts will take about 30 minutes.  Remove lid for the last 10 minutes and serve with steamed jasmine rice. Garnish with coriander, red pepper (capsicum) strips and spring onions.

"BANGALOW SWEET PORK"^® ROAST
Serves 6 

1.5kg boned leg of pork, rind on
1 tsp oil
Sea salt flakes
Large bunch herbs (rosemary, thyme or sage)
2 Spanish onions, peeled and sliced
12 cumquats (optional)

Method :
Dry the pork well with paper towels. The leg should be tied by the butcher and the rind scored. If using a bone-in roast it is not necessary to tie it. Rub the rind surface lightly with oil and rub in a good pinch of sea salt. Place a rack in a roasting pan and scatter the herbs over it. Sit the roast on the herbs and place into a 200 C oven for 30 minutes. Reduce heat to 180 and pour half a cup of water into the base of the pan to prevent fat splattering. Cook for a further hour then turn on the top element or place under a heated grill to finish crisping the crackling. Set the pork on a plate and rest in a warm place for at least 15 minutes. Remove the rack and herbs from the pan, add the onions and cumquats if using. Cook over medium heat until browned and glazed with the pan juices. Serve with the sliced pork and vegetables roasted while the pork was cooking.

Fine Foods Exhibition
Recipes from Demonstration 
by Steve Manfredi
Sydney, 9th September 2003

BRAISED "BANGALOW SWEET PORK"^® NECK
 WITH PEARL BARLEY
Serves 6-8 as a main course

2 "Bangalow Sweet Pork"^® necks, on the bone, cut into
thick chops like osso buco
3 medium onions, peeled and cut into 2cm thick chunks
Olive oil
Plain flour
Dry white wine
4 ripe Roma tomatoes, pureed
5 cloves garlic, crushed
1 cup Italian parsley (flat-leaf), roughly chopped
Salt and pepper to taste

Method:
Dust the pork neck chops lightly with plain flour, heat some olive oil in a skillet and brown the meat lightly. In a pot large enough to hold everything, sauté the onions in a little olive oil making sure they become transparent but don’t colour. Arrange the pork chops on top of the onions, season a little with salt and pepper, add the tomatoes and wine so that the meat is just covered. Bring this to the boil, lower the heat and simmer, covered, for 45 minutes. After that time, turn the chops, add the parsley and garlic, and simmer for another 30 minutes or until the meat is tender and comes off the bone easily. Season and serve, either as is or with the meat stripped from the bone, accompanied by the pearl barley.

PEARL BARLEY
Serves 6-8 (as an accompaniment for Braised "Bangalow Sweet Pork"^® Neck)

250g pearled barley
Extra virgin olive oil
50g pancetta, cut into small dice
1 carrot, peeled and cut into small rounds
1 onion, peeled and cut into small rounds
2 cloves garlic, minced
1 bay leaf
1.5 litres chicken stock
A handful chopped Italian parsley 

Method:
Heat a little olive oil in a pot and gently fry the pancetta and the vegetables for 2-3 minutes until they soften. Add the barley and stir. Add the bay leaf and the chicken stock. Bring it to the boil, then turn down and simmer very gently, covered, until the barley is cooked. It should take 30-40 minutes. Season and serve with the Braised "Bangalow Sweet Pork"^® Neck.

BOLLITO OF "BANGALOW SWEET PORK"^® HOCK WITH MUSTARD FRUIT, COS AND TREVISO SALAD
Serves 8 as a first course

2 "Bangalow Sweet Pork"^® Hocks
2 carrots cut into chunks
1 onion peeled and cut into quarters
1 sticks of celery cut into 2cm lengths
1 leek, cleaned and trimmed
A large handful of chopped parsley
1 cos heart, sliced thick across the leaves
1 Treviso heart, sliced across the leaves
Extra Virgin olive oil
Balsamic vinegar
Freshly cracked pepper
Sea salt
2 tablespoons mustard fruits, chopped fine

Method:
Wash the pork hocks well and place them into a pot of cold water so that they are well covered. Add the carrots, onion, celery and leek. Bring to the boil, then simmer until the meat is tender. When it is done, take it out of the broth and cool just enough to be able to handle it. The meat should come off the bone easily and can be sliced. Put the cos and Treviso together with the sliced hock meat in a salad bowl, add some olive oil and toss. Add a little good balsamic vinegar, and season. Plate the salad and finish with a little dollop of the chopped mustard fruit on top.

Slow roasted BANGALOW SWEET PORK^® shoulder
with ROAST ROOT VEGETABLES AND salsa dragoncello  
Serves 8-10 as a main course 

1 Bangalow Sweet Pork^® shoulder, boned and rolled, skin left on
2 carrots- peeled, cut into 2cm cubes
2 parsnips- peeled, cut into 2cm cubes
1 celeriac- peeled, cut into 2cm cubes
20 baby beetroot- trimmed, left whole with skin on
5 sprigs rosemary
5 sprigs sage
1/4 cup chopped parsley
15 cloves garlic, peeled and left whole
Extra virgin olive oil
Sea salt
Salt & pepper to taste

Method:
Score the skin well with a sharp knife then brush the skin with extra virgin olive oil and sprinkle with sea salt. In a large pan heat a little olive oil and fry the rolled shoulder, giving the skin some colour. In a roasting pan lay the rosemary stalks and sage down with the rolled shoulder on top. Roast in a pre-heated 160C oven for about 3 hours. Meanwhile, place the root vegetables and the garlic in a roasting pan, toss them with extra virgin olive oil, salt and pepper and roast at 200C for about 20 minutes, turning them over every few minutes so they become well coloured and golden. To serve, slice the shoulder accompanied by the roast root vegetables tossed with the chopped parsley, and the salsa dragoncello.  

2 cups of fresh tarragon leaves, taken off the stem
The white part of 2 slices of day old bread
2 tablespoons of red wine vinegar
1 clove of garlic, minced
1/4 cup of extra virgin olive oil
Salt and pepper to taste

Method:
Moisten the bread with the vinegar until it is completely absorbed. Place the bread, the tarragon and the garlic into a food processor and turn it on, pouring the olive oil in slowly until it is well blended. Season and store in a jar in the refrigerator until needed. It will last quite a long time.

 Copyright © The Sweet Pork Company Pty Ltd
Copyright Exemption: Bona fide media publishers and journalists may copy
and reproduce these recipes freely provided they are used in connection with an article, story or description that makes reference to Bangalow Sweet Pork
and where applicable gives acknowledgement to chef  Steve Manfredi for the recipes used at the Sydney Fine Foods Exhibition. If written confirmation is required, please email joe@sweetpork.com.au