X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
%20occasion.png){kind=small}
There's only one word for pork paired with sweet fruit; perfection. The pork is rolled in ginger and spinach then cooked until crisp and golden.
1 Tbsp finely-grated fresh ginger
2 Tbsp raisins
2 canned black doris plums, stoned
caul fat - ask your local butcher for this
Spinach
2 tablespoons oil
1 shallot, finely chopped
1 clove garlic, crushed
350g spinach, any tough stalks removed
25g butter
½ cup cream
freshly grated nutmeg
Tart plum purée
¼ cup red wine
½ cup canned black doris plums, mashed
1 tablespoon red wine vinegar
25g butter
To serve
Mashed potatoes
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
1 Tbsp finely-grated fresh ginger
2 Tbsp raisins
2 canned black doris plums, stoned
caul fat - ask your local butcher for this
Spinach
2 tablespoons oil
1 shallot, finely chopped
1 clove garlic, crushed
350g spinach, any tough stalks removed
25g butter
½ cup cream
freshly grated nutmeg
Tart plum purée
¼ cup red wine
½ cup canned black doris plums, mashed
1 tablespoon red wine vinegar
25g butter
To serve
Mashed potatoes
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat the oven to 190°C. Place a shallow roasting tray in the oven to heat.
Lay out the pork pieces and spread with the ginger, raisins and half a piece of plum. Season, roll up, wrap caul fat around and tie with kitchen string.
Heat a large frying pan over medium heat. Rub pieces of pork with a little oil and place in the hot pan. Brown on all sides then transfer to the oven and cook for 20-25 minutes (set aside frying pan for the plum purée). Remove pork and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest in a warm place.
Heat the oil in a large frying pan over a medium heat. Cook the shallot and garlic until soft, about 2 minutes. Add the spinach, season and cook until wilted. Add the butter, cream and grate over a little nutmeg. Cook for a further 2 minutes.
Pour the red wine into the frying pan and place over the heat. Allow to bubble then add the mashed plums. Season, add the red wine vinegar then swirl in the butter.
Serve pork with the plum purée and spinach. Some mashed potato tastes great with this dish.
There's only one word for pork paired with sweet fruit; perfection. The pork is rolled in ginger and spinach then cooked until crisp and golden.
1kg thick New Zealand pork belly (cut into 4 even-sized pieces)
1 Tbsp finely-grated fresh ginger
2 Tbsp raisins
2 canned black doris plums, stoned
caul fat - ask your local butcher for this
Spinach
2 tablespoons oil
1 shallot, finely chopped
1 clove garlic, crushed
350g spinach, any tough stalks removed
25g butter
½ cup cream
freshly grated nutmeg
Tart plum purée
¼ cup red wine
½ cup canned black doris plums, mashed
1 tablespoon red wine vinegar
25g butter
To serve
Mashed potatoes
This recipe was developed by the 2016 Pure South Sharp Blacks. Adapted by Kathy Paterson. Photography by Tam West.
Preheat the oven to 190°C. Place a shallow roasting tray in the oven to heat.
Lay out the pork pieces and spread with the ginger, raisins and half a piece of plum. Season, roll up, wrap caul fat around and tie with kitchen string.
Heat a large frying pan over medium heat. Rub pieces of pork with a little oil and place in the hot pan. Brown on all sides then transfer to the oven and cook for 20-25 minutes (set aside frying pan for the plum purée). Remove pork and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest in a warm place.
Heat the oil in a large frying pan over a medium heat. Cook the shallot and garlic until soft, about 2 minutes. Add the spinach, season and cook until wilted. Add the butter, cream and grate over a little nutmeg. Cook for a further 2 minutes.
Pour the red wine into the frying pan and place over the heat. Allow to bubble then add the mashed plums. Season, add the red wine vinegar then swirl in the butter.
Serve pork with the plum purée and spinach. Some mashed potato tastes great with this dish.
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
