There's no such thing as too much pork!

We love pork at Christmas - in fact, we love pork anytime! 

Knights Meats has succulent 100% Australian Pork at amazing prices - so here's some ideas to dish up to family and friends.

Tuscan roast pork belly

2.5kg piece boneless pork belly (skin on)

2 rosemary sprigs, leaves picked

1 tablespoon fennel seeds

Grated zest of 1 lemon

4 garlic cloves

2 tablespoons olive oil

2 cups dry white wine

2 onions, thinly sliced

2 tablespoons plain flour

2 cups Campbell's Real Stock Chicken

¼ cup dry Marsala

Green beans and lemon wedges, to serve

Score the pork skin and fat in a criss-cross pattern, without cutting into the meat. Place pork on a rack in the sink and pour over a kettle of boiling water (this will result in crisp crackling). Dry well. Crush rosemary, fennel, zest and garlic in a mortar and pestle to a coarse paste. Stir in oil, then rub paste into pork skin. Cover and marinate in the fridge for at least 4 hours or overnight.

Preheat oven to 220°C. Place pork in a roasting pan and pour over wine. Rub 2 tablespoons sea salt into skin, then roast for 30 minutes. Reduce heat to 160°C and return to oven for 1 hour. Scatter onions in pan and roast for a further 1 hour until skin is crisp and juices run clear.

Remove onion and pork from pan and cover loosely with foil. Rest for 15 minutes.

Meanwhile, discard all but 2 tablespoons fat from pan, retaining any juices. Place pan over medium heat and stir in flour. Cook for 1 minute, then whisk in stock and Marsala until smooth. Strain. Keep warm.

Thickly slice pork and serve with the green beans, lemon and gravy.

Sticky pork spare ribs

½ cup barbecue sauce

½ cup tomato sauce

3 teaspoons worcestershire sauce

1 garlic clove, crushed

¼ cup brown sugar

8  pork spare ribs

oven potato wedges and green salad, to serve


Combine barbecue sauce, tomato sauce, worcestershire sauce, garlic and sugar in a jug. Stir until sugar is dissolved.

Place pork in a large ceramic dish. Pour over sauce mixture and turn to coat. Cover with plastic wrap. Refrigerate for 4 to 5 hours or overnight, if time permits.

Preheat oven to 200°C. Place pork on a wire rack in a large roasting pan lined with baking paper. Roast, basting with remaining marinade and turning occasionally, for 40 to 45 minutes or until golden and cooked through.

Serve ribs with wedges and salad.

Japanese pork schnitzel with teriyaki glaze

4 pork schnitzels

½ cup chicken stock

½ cup teriyaki sauce

½cup mirin

1 tablespoon brown sugar

Rice, to serve

Snow pea sprouts, to serve


In a saucepan, combine stock, teriyaki sauce, mirin and brown sugar. Bring to the boil on high, then reduce heat to low and simmer for 8-10 mins until thickened slightly.

Heat enough oil for shallow frying in a large frying pan on medium. Cook pork for 3-4 mins each side, until golden and cooked through. Drain on paper towel.

Cut schnitzels into strips. Serve with rice and teriyaki glaze. Top with snow-pea sprouts.

Pork medallions with vegetable stir-fry

1 teaspoon five-spice powder

1 ½ tablespoons grapeseed or vegetable oil

4 pork medallions

125g fresh baby corn, halved lengthways

1 red capsicum, very thinly sliced

1 carrot, cut into matchsticks

1 cup bean sprouts

1 ½ tablespoons oyster sauce

3 spring onions, thinly sliced on an angle

Combine five-spice powder, 1 tablespoon oil and 1/4 teaspoon salt in a bowl. Add the pork and toss to coat. Heat a large non-stick pan over medium-high heat. Cook pork, in batches, for 1-2 minutes on each side until golden and cooked through. Remove and set aside in a warm place.

Heat remaining oil in the frypan over medium-high heat. Add corn and cook, stirring, for 2 minutes, then add capsicum and carrot and cook for 1 minute. Add the bean sprouts and oyster sauce and cook, stirring, for 1 minute or until vegetables are just tender.

Divide pork and vegetables among plateand  garnish with spring onion.

Recipe source:

Knights Meats