Recipe: Twice Cooked Pressed Belly of Murray Valley Pork with parsnip puree

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Recipe: Twice Cooked Pressed Belly of Murray Valley Pork with parsnip puree

Nothing is more festive than a juicy piece of pork belly with the perfect crackling. Here is our favourite pork belly recipe - Perfect to celebrate Christmas or ring in the new year and celebrate what has passed and all that is to come!

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Winter Dinner - Murray Valley Pork Half Netted Shoulder

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Gastrology bloggers tried the half netted shoulder courtesy of Murray Valley Pork.
Winter is the perfect time for decadent comfort food. With winter well and truly here, we thought we would share one of our favourite winter warming dinner recipes with you.

Roasted Half Netted Shoulder
Serves 6
Ingredients

2.04 kg Murray Valley Pork Half Netted Shoulder
1 tablespoon olive oil
2 teaspoons sea salt
boiling water

Method
  1. Pour boiling hot water all over the pork.
  2. Dry the pork with paper towels.
  3. Rub and massage liberal amounts of olive oil into the skin.
  4. Sprinkle salt all over the surface of the skin.
  5. Place the pork on a roasting trivet.
  6. Roast the pork at a temperature of 220 degrees celcius for the first hour.
  7. After an hour, reduce the temperature to 185 degrees celcius and continue cooking until the pork is ready (e.g. for a further 30 minutes).
  8. Transfer the meat to a warm plate. 
  9. Remove the strings from the pork.
  10. Serve!

The pork came out of the oven looking absolutely perfect. Fragrant, sweet and succulent, this roast pork was winter comfort food at its best. Golden brown, blistered and crunchy, the pork crackling had us fighting for the last piece.

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Or if you would like to find other porky recipe ideas, check out our posts about Murray Valley Pork's Rindless Scotch here; Murray Valley Pork's Cranberry & Almond Loin Roast here; or Murray Valley Pork Rolled Loin here.

A Porky Christmas: Murray Valley Pork Cranberry & Almond Loin Roast

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It is really easy to master the art of the tender roast with Murray Valley Pork's Cranberry & Almond Loin Roast.
Murray Valley Pork (MVP) is a premium range of hand-selected pork. The pork is grown in Australia’s beautiful Riverina region in southern New South Wales and northern Victoria under a great animal welfare policy - ‘to care for every pig every day’.
It’s full of good things healthy bodies need: protein, thiamine, niacin, B6, B12, selenium, riboflavin, zinc and Omega-3. That means that MVP has it all – it’s lean, fresh and healthy.

It doesn’t matter if you’re a skilled cook or not, the MVP cranberry and almond rolled loin is very easy to prepare – all we had to do was unwrap the packaging and pop it into the oven.
The pork was absolutely delicious. We loved the fact that is was so lean, fresh and healthy. 

Fragrant, sweet and succulent, this pork was some of the best we've tasted. The stuffing was a lovely combination of subtle sweet cranberry which was complemented by the earthiness of the almonds.

The Cranberry & Almond Loin Roast is perfect for family meals, special occasions and barbecues. We’re thinking of cooking this again for Christmas!

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!
Gastrology bloggers tried the Cranberry & Almond Loin Roast courtesy of MVP.