15 October 2011

PIGS MIGHT SWIM

I just attended the most inspiring and useful demonstration. It was held in an unlikely venue for a pork event. But the Auckland Seafood School (!!) has a terrific demonstration area, with tiered seating so food writers and several butchers from Foodstuffs had a terrific view of expert butcher David Porter of Harmony as he cut up a whole pig and shared secrets of the butcher with us.

It was all terrifically informative, and even though I thought I knew most cuts, I learned all sorts of cooking tips. The best value that we can buy is pork scotch fillet, and it cannot be emphasised enough that pork can be be cooked and served nicely juicy and a little pink. Also, another tip is always buy thicker, rather than thinner cuts. I took home some 2.5 cm schnitzel and it was amazing, pink, juicy and tasty.

David Porter is a meat genius and I was delighted to see the owner and butchery manager from my local New World Remuera supermarket in attendance. They have great meat there!

Nick Honeyman, chef at the about-to-open new restaurant Cru says he finds a pig's head really useful. When David had portioned the pig into the cuts we above, Nick gave a short, really good cooking demo. He's a natural! His crispy pork tails and pork head terine were amazing, and after seeing his demonstration of making crackling,it'll be perfect crackling every time in my kitchen from henceforth. Nick's a honey(man)!

One more thing: Always buy New Zealand- raised Pork like Harmony, Freedom Farms and other reliable brands and don't be fooled by pork that is sourced overseas and processed here. Read the small print and shop at a reputable butcher or supermarket.