GUIDE TO COOKING THE PERFECT OTWAY PORK EVERY TIME
| Cooking Method | Otway Pork Product | Cooking Time |
|---|---|---|
| Stir Fry | Diced pork, pork schnitzels | 1 – 2 minutes |
| BBQ or Grill | Loin Steaks, medallions, leg steaks | 3 – 4 minutes each side |
| Pork Cutlets, pork chops, spare ribs | 4 – 6 minutes each side | |
| Pan Fry | Pork schnitzels | 2 – 3 minutes each side |
| Loin steaks, medallions, pork chops | 4 – 6 minutes each side | |
| Oven | Rindon scotch roast, leg roast, shoulder roast | Rub a little salt and oil into the rind, cook at 200-220oC for 15 – 20 minutes, lower heat to 180oC and cook 50 – 60 minutes per kilo |
| Rindless scotch roast, loin roast | Cook at 180oC 50 – 60 minutes per kilo | |
| Casserole | Leg steaks, diced pork | Cook at 180oC 50 – 60 minutes Per kilo |
Otway Pork is cooked to its tender, juiciest best when the juices run just pink to clear when pierced with a skewer, or when internal centre temperature reaches 65 – 70oC for small cuts and 70 – 75oC for roasts.
For best results use MODERATE HEAT and NEVER OVERCOOOK.
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Roast Spiced Pork Belly with Apple SauceFeatured on Everyday Gourmet with Justine Schofield Channel 10 Week Days @ 4.00pm.
Serves: 4 - 6
Time: 2 hours + overnight -
Otway Roast Pork Scotch Fillet with Caramelised OnionsFeatured on Everyday Gourmet with Justine Schofield Channel 10 Week Days @ 4.00pm.
Serves: 6 - 8
Time: 60 minutes
