Australia’s finest free-range pork

free-range porkThis article is sponsored content brought to you by Arcadian Organic & Natural Meat Co.

Borrowdale free-range pork is sourced from a single, family-owned farm near Goondiwindi on Queensland’s fertile Darling Downs. The farm is APIQ®-Certified Free Range, making it an ideal home for the pigs to display their natural behaviours. Pigs have access to outdoor areas their entire lives while insulated huts filled with deep straw bedding provide shelter and comfort. The environment is also enriched with wallows and areas promoting natural behaviours like rooting and foraging.

These low-stress animal husbandry practices underpin superior pork which is succulent, tender and all natural. Borrowdale pork is always delicious and always free from added hormones and moisture infusion.

Borrowdale Free Range Pork offers a premium range of pork cuts and traditional smallgoods including ham, bacon and prosciutto.

Visit www.arcadianorganic.com.au for more information.


Pete’s Balinese Style Crispy Rolled Pork Belly Roast

This dish is based on the classic Indonesian dish called Babi Gulang which is one of Indonesia’s signature dishes—usually made with a whole suckling pig but a pork belly works just as well.

Ingredients

1 Borrowdale pork belly

1 tbsp sea salt

4 kaffir lime leaves

4 curry leaves

Spice Paste Stuffing

1 tsp sea salt

4 garlic cloves

2cm piece of ginger

100g fresh turmeric

8 birds eye chillies

6 golden shallots

4 kaffir lime leaves

4 curry leaves

2 lemongrass stalks

1 B/c tbsp coriander seeds

3 tbsp lard or coconut oil, melted

1 B/c tsp black peppercorns

2cm piece galangal

Method

• Preheat the oven to 200°C. Make a spice paste by blending ingredients in food processor.  The flavour that you get from making this spice paste is sensational!

• Place the pork skin down and layer the spice paste over the pork meat. Layer lime and curry leaves length wise. Roll the belly and tie at 5cm intervals with twine. Rub the outside with salt.

• Roast at 200°C for 30 mins and then reduce to 180°C for 1 hour.

• Serve this with some blanched Asian greens and a side of kimchi.

This great content is produced for members of the Restaurant & Catering Association. Find out about becoming a member here.

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