Chinese Ribs
Perfect for the Barbeque.
Perfect for the BBQ. Wrap in foil and start cooking on a low oven for 1-2 hours at 180ºC. The foil retains the steam and keeps the meat moist. Finish off on the BBQ or continue in the oven with the foil open until crispy.
King Pork Roast
Lean Topside of Pork topped with a lattice of dry cured Packington Free Range streaky bacon.
This is the ‘reduced fat’ version Roast Pork. Pork needs fat to keep it moist. Here the cut is trimmed of fat and wrapped in Cheerbrook Dry Cured Free Range bacon which seals in the moisture and becomes the crackling!
- Initially wrap in foil and roast for 25 minutes per kilo at 180ºC.
- Halfway through cooking open the foil to crisp the bacon crackling.
- Be aware that the pork will begin to take on the cure from the bacon and turn pink. Use a probe to check the temperature rather than overcook.
Pork Rib Eye Steak
Free range pork steaks in a ginger, chilli and lime marinade.
The same cut used for Beef, this has a little fat left to baste and moisten the meat during cooking.
Wrap in foil and cook in the oven for 25 minutes per kilo at 180ºC.
Open the foil for the last ten minutes to crisp and brown.
Cajun Pork Steaks
Thin cut tender pork steak seamed out from the muscle and coated with a Cajun marinade with chili & thyme
The oil in the marinade is sufficient for the cooking process.?
Take straight to the BBQ or flash fry in a hot pan.
- ‘Ready to cook’ Beef
- ‘Ready to cook’ Chicken
- ‘Ready to cook’ Lamb
- ‘Ready to cook’ Pork
- Perfect for Barbeque
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