How to Cook Otway Pork Perfectly

The secret: don't be tempted to overcook

Otway Pork is at its best when the juices run pink to clear, so don’t be tempted to overcook it.

For tender cutlets, steaks and smaller cuts, sizzle over medium heat for just 3 – 4 minutes each side and for roasts, cook at 180˚C for 30 - 40 minutes per kilogram.

When the meat is still slightly pink in the middle, you know your pork has been cooked to perfection.

A healthy alternative

Lean Otway Pork has less fat then skinless chicken breast*.  Look for these Heart Foundation approved lean cuts trimmed of visible fat: leg steaks and rump steaks, stir fry strips, loin steaks, cutlets and fillets.

Otway Pork is also rich in important vitamins and minerals such as thiamine, riboflavin and B12 as well as iron, zinc and magnesium.

* Figures are for the average of raw Lean Pork cuts as listed, trimmed of visible fat: Leg Steak, Rump Steak, Leg Schnitzel, Leg Strips, Fillet, Butterfly Steak and Medallion Steak.  These Lean Pork cuts contain 25% less fat than skinless chicken breast.  Data sources: Pork - Food Australian 1996 48 (2) S1 - 15 Pork Analysis. Barnes, Lewis and Buik.  Chicken - Nutrient Composition Australia Chicken. Data with ANZFA and Ann Hunt 1999, as supplied by Australian Chicken Meat Federation.