1. food and drink
2. desserts and baking

INSIST ON
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INSIST ON
100 % NEW ZEALAND pORk
There’s nothing quite so delicious,
nutritious and versatile as 100% NZ pork.
So we thought we’d give you some inspiration
with a selection of simple mouthwatering
mince recipes that will really get your juices
flowing. You’ll find some true Kiwi favourites
in here – including Nick Honeyman’s mince
favourites from around the world. So take
a look through, pick up some mouthwatering
100% NZ pork mince and get moving!
For more inspiration, go to pork.co.nz
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TACOS
100 % NZ pORk
TAC O S
PreParatioN:
15 miNs
cookiNg time:
iNgredieNts
Tbsp olive oil
1x onion, peeled and diced
2x cloves garlic, peeled
and finely chopped
500g 100% NZ pork mince
1 tsp minced chilli
1 tsp ground cumin
1 tsp paprika
2 tbsp tomato paste
1x 400g can kidney beans
in brine, drained
½ cup water
12 small soft flour or corn
tortillas, or 12 taco shells
Shredded lettuce, sliced avocado, red
capsicum and sour cream to serve
method
1. Heat the oil in frying pan
and stir fry the onion and
garlic for 5 minutes.
2. Add the pork mince, chilli
and cumin and stir fry until
the mince changes colour
and is cooked through.
20 miNs
serVes: 6
3. Stir in the tomato paste, beans
and water and simmer gently
for 10 minutes.
serViNg suggestioN
Spoon into warmed soft tortillas
or taco shells and add lettuce,
avocado, red capsicum and tomato
salsa to taste.
tomato salsa
iNgredieNts
4 tomatoes
1 small red onion, finely chopped
2-3 red chillies, deseeded and
finely chopped, optional
half a cup coriander leaves, chopped
3 tbsp lime juice
half a tsp salt
1 tbsp olive oil
method
Cut the tomatoes into quarters and
remove the seeds. Chop the flesh
finely and place in a bowl with the
onion, chilli, coriander, lime juice
and salt then stir in the olive oil.
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100 % NZ pORk
N ACH OS
PreParatioN:
10 miNs
cookiNg time:
iNgredieNts
1 tbsp olive oil
1x onion, peeled and diced
2x cloves garlic, peeled and finely chopped
500g 100% NZ pork mince
1 tsp minced chilli
1 tsp ground cumin
1 tsp paprika
2 tbsp tomato paste
1x 400g can mixed beans in brine, drained
½ cup water
300g plain corn chips
150g grated cheese
Sour cream to serve (optional)
method
1. Heat the oven to 190°C.
2. Heat the oil in frying pan
and stir fry the onion and
garlic for 5 minutes.
3. Add the pork mince, chilli,
cumin and paprika and stir
fry until the mince changes
colour and is cooked through.
4. Stir in the tomato paste, beans
and water and simmer gently
for 10 minutes.
30 miNs
serVes: 4-6
5. Arrange the corn chips on a baking
dish. Spoon over the mince mixture
then sprinkle over the cheese.
6. Place in the oven and bake
for 10 minutes until the
cheese is melted.
7. Serve with avocado and tomato
salad and sour cream if liked.
aVocado & tomato salad
iNgredieNts
Juice of 2 limes
2 ripe, firm Avocados
1 small bunch coriander, leaves
12 small tomatoes, quartered
1 tablespoon olive or avocado oil
Salt and pepper to taste
method
1. Put the lime juice in a bowl. Cut the
avocados in half, remove the stones
and peel. Cut each half into 4
wedges and toss with the lime juice.
2. Combine the avocado, coriander,
tomatoes, olive oil and salt and
pepper to taste.
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100 % NZ pORk
MIN
PreParatioN:
CE BALLS
15 miNs
cookiNg time:
iNgredieNts
2 tbsp olive oil
1 tsp crushed garlic
¼ cup freshly chopped parsley
1x 400g can tomatoes,
chopped in puree
500g 100% NZ Trim Pork mince
1 tbsp freshly chopped coriander
Zest of 1 lemon
1 tbsp Lea & Perrins Reduced
Sodium Worcestershire Sauce
Spray oil
½ cup lite sour cream
Cooked wide egg noodles,
pasta or rice to serve
Parmesan (optional)
6-8 miNs
serVes: 4
method
1. Heat the olive oil in a large
saucepan, add the garlic and 2
tablespoons of parsley and cook,
stirring for one minute. Stir in
the tomato, season with salt and
simmer for 15 minutes.
2. Combine Trim Pork mince, 1
tablespoon parsley, coriander,
lemon zest and Worcestershire
sauce together in a large bowl.
3. Shape and roll into small
individual balls.
4. Spray a little oil on the surface
of a large hot fry pan.
5. Add the balls and cook for about
6-8 minutes. Shaking the pan
and turning often to cook the
balls through quickly and evenly.
6. Just before serving stir the sour
cream into the tomato sauce and
pour over the meatballs, mixing
in all the frying pan scrapings
and heating through.
7. Serve over noodle, pasta or
rice and scatter with remaining
parsley and Parmesan if liked.
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100 % NZ pORk
R
PO
ACO N BUR
GER
K & B
S
PreParatioN:
20 miNs
cookiNg time:
iNgredieNts
1kg 100% NZ pork mince
1x small onion, grated
1 tsp salt
6-12 rashers 100% NZ bacon
6 burger buns, toasted
Tomato relish or sauce
6x large tomato slices
2 cups Coleslaw*
Creamy Mustard mayonnaise
method
1. Combine the pork, onion and salt
in a bowl mixing with your hands.
2. Form into 6 patties; flatten the
patties and making a small well in
the middle of each.
3. Heat the barbecue or spray a
frying pan with a little oil, over
a high heat, add the patties and
cook, turning once to desired
doneness, about 5 minute the
first side and 3 once flipped but
this will depend on the thickness
of your patty. Do not press the
patty down when cooking, this
squeezes out juices.
15 miNs
serVes: 6
4. Let the patties rest for
5 minutes while you cook
the bacon in the frying pan.
5. Place the warmed burger
bottoms on a plate and top
with tomato sauce or relish,
pork patties, one or two
rashers of bacon, tomato slices,
coleslaw and creamy mustard
mayo mayonnaise.
* Add grated apple tossed in lemon
juice to store bought coleslaw,
for a fresh twist.
creamy mustard mayo
iNgredieNts
¼ cup mayonnaise
¼ cup creme fraiche
1 tbsp mustard
(mild or hot to taste)
method
Combine all ingredients and chill.
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100 % NZ pORk
G
BOLO NESE
PreParatioN:
20 miNs
iNgredieNts
1 tbsp olive oil
1x onion, finely diced
1x stick celery, finely diced
1 carrot, finely diced
100g 100% NZ bacon, chopped
2x cloves garlic, finely chopped
2 sprigs thyme, finely chopped
½ sprig rosemary, finely chopped
1x bay leaf
1 tbsp tomato paste
½ cup red wine
1x tin chopped, peeled tomatoes
1 tbsp Worcestershire sauce
1 cup beef stock
600g 100% NZ pork mince
½ cup shredded basil leaves
2 tbsp shaved parmesan
cheese (for garnish)
Cooked Spaghetti or other
pasta to serve
cookiNg time:
60 miNs
serVes: 4
method
1. Heat the oil in a large frying pan
and sauté onions, celery, carrot
and bacon for 10 minutes.
2. Add garlic, thyme, rosemary
and bay leaf. Sauté for a further
2 minutes.
3. Add tomato paste and cook
for 2 minutes.
4. Add red wine to pan and scrape
to loosen the caramelised good
stuff off the bottom of it.
5. Add tomatoes, Worcestershire
sauce, beef stock and bring
to simmer.
6. In a separate pan brown mince
on high heat. When cooked
add to tomato base.
7. Cook out for 15-20 minutes,
stirring frequently and season
to taste with salt and pepper.
8. 2 minutes before serving,
add the shredded basil.
9. Serve over cooked pasta of your
choice and garnish with shaved
parmesan cheese (optional).
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NICk HONEYMAN’S 100% NZ pORk
DUMPLINGS
PreParatioN:
20 miNs
iNgredieNts
½ tsp salt
½ tsp sugar
200g 100% NZ pork mince
125g tiger prawns
1 spring onion
1 tbsp ginger
1 tbsp soy sauce
1 tbsp rice wine
1 tsp sesame oil
4 tsp tapioca flour
20 dumpling wrappers
2 tbsp chopped Chinese chives
4 cloves garlic
method
PREPARING THE FILLING
1. Very finely chop spring onions,
garlic and ginger.
2. Peel tiger prawns and carefully
slice down back to remove
intestines.
cookiNg time:
5 miNs
serVes: 4
3. Finely mince prawns with a knife.
4. Mix together all ingredients
except wraps in a large bowl.
If it’s too wet add a little more
tapioca flour.
ASSEMBLING THE DUMPLINGS
1. Lie out the wrappers and place a
teaspoon of filling in the centre
of each.
2. Using a pastry brush, brush the
edge of each wrapper with a little
water to help glue together.
3. Fold bottom edge to top edge
and press together firmly along
edges ensuring there is no air
trapped inside and a good seal
is formed.
COOKING THE DUMPLINGS
1. Lightly salt and oil a pot of water
and bring to boil.
2. Boil dumplings for 4 minutes.
3. Serve with soy sauce or char sui.
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NICk HONEYMAN’S 100% NZ pORk
LI
PO
PreParatioN:
S H M E AT B A L L S T E
W
10 miNs
iNgredieNts
meatballs
400g 100% NZ pork mince
1 onion, finely chopped
2 cloves garlic, minced
2 sprigs thyme
½ cup chopped parsley
1 tbsp malt vinegar
1 egg
1 cup bread crumbs
¼ tsp nutmeg
Salt and pepper to taste
sauce
1 onion, sliced
4 cloves garlic
5 baby turnips
5 baby carrots
100g mushrooms
100g flour
100g butter
1l beef stock
½ cup sour cream
method
MAKING THE MEATBALLS
1. Mix ingredients in a large
bowl until well combined.
2. Using a tablespoon, divide
and roll the mixture into balls.
cookiNg time:
40 miNs
serVes: 4
MAKING THE SAUCE
1. Heat the stock in a pot.
2. Melt butter in a separate, large pot.
3. Add flour slowly, stirring continuously.
4. Cook out mixture for 2 minutes
stirring regularly.
5. Add hot stock slowly, stirring
continuously until thick and combined.
6. Cook out for a further 15 minutes
on low heat, stirring to avoid
bottom sticking.
7. Chop garlic, turnips, onion and
carrots and sauté in a hot pan with
oil and add to stock mixture.
8. Cut the mushrooms in half and fry in
butter until golden and add to sauce.
COOKING
1. In a hot pan, brown off meatballs.
Handle gently as not to break apart.
2. Place in deep casserole dish. Pour
sauce over meatballs to cover. Cover
casserole dish and place in preheated
oven at 180°C for 20 minutes.
3. Remove casserole from oven and
carefully stir in sour cream.
4. Season to taste with salt and pepper.
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NICk HONEYMAN’S 100% NZ pORk
S
S AU
AG E ROLL
S
PreParatioN: 15 miNs cookiNg time:
iNgredieNts
sausage filling mix
1kg 100% NZ pork mince
100g 100% NZ pork back
fat minced (optional)
6g cumin
3g five spice
10g salt
15g mirin (Japanese rice wine)
20g ABC sweet soy sauce
(Kecap Manis)
2 eggs
40g panko breadcrumbs
½ an onion, diced
3 cloves garlic, chopped
topping finish
4 egg yolks
20g black sesame seeds
2 large sheets puff pastry
method
PREPARING THE MIX
1. Pre-heat oven to 200°C
2. In a pan sauté the onion and
garlic until golden brown.
20 miNs
serVes: cut
as desired
3. Combine with all other sausage
roll mix ingredients and combine
very well.
PREPARING THE PASTRY
1. Half the 2 sheets of puff pastry
and line a layer of the mix at
one end approx 4cm x 4cm
in diameter.
2. Roll the pasty until there is
a 3cm over lap of pastry.
3. Cut and remove excess pastry.
The overlapped side of the
sausage roll will be the base.
COOKING
1. Place onto an oven tray lined
with greaseproof paper
2. Brush with egg yolk mixture
and sprinkle on sesame seeds.
3. Repeat process with remaining
pastry and mix.
4. Cut desired length of sausage
rolls before baking.
5. Bake for 20 minutes at 200°C.
6. Serve immediately.
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NICk HONEYMAN’S 100% NZ pORk
L
B
AR
PreParatioN:
GAI, THAI LET TU
CE
5 miNs
iNgredieNts
2 shallots
150ml chicken stock
500g 100% NZ pork mince
70ml fish sauce
10g ginger
1 tbsp palm sugar
2 tbsp lime juice
1 cup Vietnamese mint
1 cup Thai basil
½ cup coriander
¼ cucumber, thinly sliced
2 tbsp peanuts
1 red chilli, deseeded
Iceberg lettuce leaves
Lime wedges
cookiNg time:
10 miNs
serVes: 4-6
method
PREPARING
1. Finely chop ginger, shallots
and chilli.
2. Heat chicken stock in large
pan and when boiling, add
mince, ginger and fish sauce.
BOILING
1. Reduce to simmer and cook mince
for approximately 5 minutes or
until completely cooked.
2. Add the shallots, chilli and sugar
and cook for another 3 minutes.
3. Add ¾ of the Vietnamese
mint, Thai basil and coriander,
reserving the rest for garnish.
4. Wilt herbs and add lime
juice last. Stock should
be completely absorbed.
PLATING UP
1. Arrange the lettuce on a plate
and spoon mixture into leaves.
2. Garnish with the rest of
the herbs, peanuts, cucumber
and lime wedges.
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INSIST ON
FRESH
INSIST ON 100 % NEW ZEALAND pork
100% New Zealand Pork is produced among
stunning farmland around New Zealand.
Talented Kiwi farmers raise and care for
high quality pigs across the country.
New Zealand is a great place for pig farming.
New Zealand is a world leader in pig care and our
robust food safety and animal welfare codes, our
outstanding farming environment and our traceability
ensure high quality pork products you can trust.
You know that if your pork carries the ‘100% New Zealand
Pork’ label you are getting fresh, versatile, easy
to prepare, home-grown pork.
For more about 100% NZ Pork and more quick
and easy recipes go to pork.co.nz
INSIST ON
100 % NZ pORk