Ready to Cook Pork


Chinese Ribs

Perfect for the BBQ. Wrap in foil and start cooking in a low oven for 1-2 hours at 180ºC. The foil retains the steam and keeps the meat moist. Finish off on the BBQ or continue in the oven with the foil open until crispy.

King Pork Roast

Lean topside of pork topped with a lattice of dry cured Packington Free Range streaky bacon.

This is the ‘reduced fat’ version of roast pork.  Pork needs fat to keep it moist.  Here the cut is trimmed of fat and wrapped in Cheerbrook Dry Cured Free Range bacon which seals in the moisture and becomes the crackling!
– Initially wrap in foil and roast for 60 minutes at 180ºC.
– Halfway through cooking open the foil to crisp the bacon crackling.
– Be aware that the pork will begin to take on the cure from the bacon and turn pink. Use a probe to check the temperature rather than overcook.

Pork Rib Eye Steak

Free range pork steaks in a ginger, chilli and lime marinade.

Grill or griddle until cooked through.

Cajun Pork Steaks

Thin cut tender pork steak seamed out from the muscle and coated with a Cajun marinade with chili & thyme

The oil in the marinade is sufficient for the cooking process. Take straight to the BBQ or flash fry in a hot pan.