Taco Time

Porky Pork Taco’s with Horseradish Slaw 

This is a real Meat Maiden favourite and a great option for feeding a crowd

The Pork Belly takes some work, it’s totally worth it, so you’ll need to prep Pork at least 24 hours in advance

[Serves 6-8]

Step one: Prepare the Pork Belly

Ingredients;

  • 1.2 – 1.5kg of pork belly
  • ¼ C salt – add the salt in stages, NOT all at once
  • Olive oil
  • 800ml milk
  • Black pepper, cracked

The night before: score the pork belly, in a crisscross pattern, with a sharp knife. Rub both sides with a generous amount of salt. Sprinkle the bottom side with a generous covering of cracked pepper and a dash of olive oil. Cover the skin (top) with a dry paper towel and store in the fridge for at least 12 hours prior to cooking.

  1. Remove the pork from the fridge, dry the skin’s surface and rub both sides of the pork with salt.
  2. Preheat oven to 240o Roast the pork for 20-30 minutes until the skin is bubbled and blistered. You’ll want to keep a close eye on it as you don’t want it to burn.
  3. Once the skin appears blistered and bubbled, remove the pork from the oven and slowly add the milk. NB: Make sure you cook the Pork in a dish that will allow the milk to come up to about half way of the meat.
  4. Reduce heat to 160oC and cook for a further 2 hours.

 

Step two: The Horseradish Slaw

Meat Maiden Slaw 101

Ingredients

  • Half a small red cabbage, sliced thinly
  • Half a red onion, sliced finely
  • 6 carrots, grated or sliced finely with a potato peeler
  • 1 cup of mayo
  • 3 tablespoons of horseradish

Slice the cabbage, red onions and carrot. Chop the coriander and then mix the horseradish with the mayo to form a paste. Combine all the ingredients in a large bowel to serve.

Step three: Taco construction

Spread your favourite humus on the base of the taco, layer a generous helping of the horseradish slaw and then top it off with the Pork Belly.

I like to garnish the top with a little coriander and a squirt of mayo, ENJOY!

Tip: When the Pork is ready to cut, roll it over so the piece of pork belly is skin down. Cut from the fleshy side, this will help you to cut through the crackling.

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Succulent Pork Belly with Crunchy Crackling

Ingredients;
1.5kg of pork belly – fresh NZ Pork from your local Butcher
¼ C salt – add the salt in stages, NOT all at once
500ml milk
Black pepper, cracked

Step 1. Score the pork belly, in a crisscross pattern, with a sharp knife. Rub both sides with a generous amount of salt. Sprinkle the bottom side with a generous covering of cracked pepper. Cover with a dry paper towel and store in the fridge for at least 12 hours prior to cooking time. For best results, prepare the pork belly the day before cooking

Step 2. Remove the pork from the fridge, and once again rub both sides of the pork with salt. I use at least a tablespoon for each side. You really want to massage it into the grooves of the pork skin. Use your guns .

Step 3. Preheat oven to 240oC. Roast the pork for 20-30 minutes until the skin is bubbled and blistered. Keep an eye on it, you don’t want it to burn.

Step 4. Once the skin appears blistered and bubbled, remove from the oven and slowly add the milk to the hot pan. Pour the milk in around the sides, avoid contacting the upper surface of the meat. NB: Make sure you cook the Pork in a dish that will allow the milk to come up to about half way of the meat.

Step 5. Reduce heat to 160 oC and cook for a further 2 hours. For best results, leave the pork in the oven until you are ready to serve it. Leave the door of the oven open, not only will the abundant aroma fill the house but this will also help the air flow and keep the crackling crispy.

A tip for cutting the pork belly, turn it flesh side up on a chopping board. Rather than struggling to get your knife through the crackling, cut from the fleshy side. And most importantly, make sure your knife is good and sharp !!!

Homemade Apple Sauce – Rural Style
Makes 1 cup
Ingredients;
2 cooking apples – peeled and cut into cubes
2 tbls of white sugar
½ cup of water
2 tbls apple cider vinegar
Salt and ground black pepper

In a medium sized pan, cook the apple on a medium heat for 15 minutes. Ideally you’ll use cooking apples so the fruit will be fluffy and soft. Season with the salt and pepper and finally stir in the cider vinegar.

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Texas Style Pork Ribs by The Meat Maiden NZ

Texas Style Pork Ribs by The Meat Maiden NZ

I’ve had several people hit-me-up about this one, so here it is !! Texas style Pork Ribs by The Meat Maiden NZ. The secret to succulent Pork Ribs is time & temperature. This particular Rib recipe can be prepared ahead of time and then finished-off by BBQ’ing.

It’s a great feed for you BBQ lovers this summer

Servings: 4 Time to prepare: 24 hours Time to cook: 5 hours +

Ingredients 2kg Pork Ribs, trimmed

it’s good to cook pork from frozen as this helps enclose moisture and keeps it juicy

Spice Rub 1/4 C table salt 3/4 C brown sugar 1/3 C paprika season with cracked pepper 1/3 C sesame seeds 1 heaped teaspoon cayenne pepper

Method Spice Rub

Combine spices and massage into the surface of the Ribs. Refrigerate in an air tight container overnight.

Baking Instructions Spice Rubbed Ribs Using a roasting pan layer the ribs between sheets of tinfoil. Bake on a medium heat @180 degrees celsius for a minimum of 4 hours. Remove from the oven and let the Ribs cool for at least 1 hour. Do not remove the tinfoil during resting.

Ingredients Spicy Sauce 3 Tblspoons of drip from cooked Ribs 2 finely sliced white onions 4 cloves of crushed garlic 3/4 C brown sugar 2 Tspn maple syrup 1/3 C paprika 1 heaped tspn cayenne pepper 330ml can of tomato sauce 250ml water 1/4 C wostishire sauce 200ml red wine season with cracked pepper

Method Spicy Sauce Fry the white onion and garlic in the drippings from the cooked Ribs on a moderate heat for at least 6 minutes. Add paprika, cayenne pepper and fry for a further 3 minutes. The aroma of the spices and onion should be pungent. Add the red wine, wostishire sauce and water. Finally stir through the brown sugar, maple syrup and tomato sauce. Simmer for at least 60 minutes or until the desired consistency is achieved. Season with cracked pepper.

BBQ Ribs & Spicy Sauce Heat the BBQ to a medium heat, add a small amount of oil to prevent the ribs from sticking to the hot plate. Fry the ribs on either side and add the sauce during the last 10 minutes of cooking.

Once cooked, cover the ribs with tin foul and place them back in the oven on a low heat until serving.

Enjoy #themeatmaidennz

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