Bacon. Mmmm did somebody say bacon? (drool) This bacon is extra delicious and has no added nitrite so it’s better for you than regular bacon. It comes from Market newcomer Wagga Free Range Pork – Berkshire Pigs who, as the name suggests, pride themselves on a range of free range pork products. Steve and Leah Anderson, with their three children, run pure bred Berkshire pigs on their farm in Wagga which they say has more flavour than that available from commercially bred ‘white’ pork. Their Berkshires grow slower and are kept lean so as to not get too fatty, consuming a diet high in fresh fruit and vegetables along with specially formulated pig pellet grain and fresh water. The family do all their own smoking and curing to create a range of traditional pork smallgoods including smoked chorizo, smoked kabana, no nitrite bacon and ham, ham hocks, sliced leg ham and a range of unique handcrafted fresh sausages. Get some pork on your fork at your next Market visit.
All posts tagged Pork
San Choy Bau
- 1 tablespoon peanut oil
- 2 garlic cloves, crushed
- 2cm piece ginger, finely grated
- 500g lean pork mince
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 3 green onions, thinly sliced
- 1/2 lime, juiced
- 1 teaspoon sesame oil
- 1 cup beansprouts, trimmed
- 1/4 cup fresh coriander leaves, chopped
- 12 large butter lettuce leaves
- 1/4 cup chopped roasted peanuts
Heat wok over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.
Combine oyster sauce and soy sauce in a jug. Add onions, sauce mixture, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts and coriander.
Spoon pork mixture into lettuce leaves. Sprinkle with peanuts. Serve.
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Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology