Category Archives: Pork


Manawa Honey Apple Bacon BBQ Sauce


Visit Manawa Honey’s website click here

or Facebook click here 

This is a wonderful semi-sweet honey apple bacon bbq sauce that is ideal to finish a slow roasted pork or lamb shoulder. It also goes well with grilled chicken nibbles.

Many bbq sauces are full of sugar and to me, over sweet. With the yummy fats released with a lamb or pork shoulder these fats combine with the sauce to give a tangy mild sweet finish.

The sauce is also great with sweet, soft cheeses.

1/3 cup semisweet honey  
1 gala apple (cored and cubed)
1 granny smith apple (cored and cubed)
1/2 large red onion (1/4 inch chop)
Sumac-bbq-sauce-1125g thick-cut bacon (chopped and cooked)
6 garlic cloves (diced)
2 cups tomato sauce
1/4 cup tomato paste
1/3 cup (80ml) cider vinegar
1/4 cup (60ml) Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 tablespoon salt
½ tsp sumac (use 1 tsp for a tarter flavour) I use Mrs Rogers in NZ
1 tsp horopito powder (optional)
1-2 tablespoons extra virgin olive oil
1-2 cups apple juice


In a large pot add the wet ingredients with the bacon, apples, pepper and onion. Cook on med-low heat for 30-40 mins, until the apples and onions have become soft. Add the sumac and Horopito if using and cook for another 10 minutes.

In a blender wiz, the sauce to make it smooth and return to the pot. Add 1-2 cups of apple juice to make the sauce thinner (to your liking) and cook at a simmer for 10 minutes.

Bottle while hot into warm bottles or jars and seal tight. Once opened store in the fridge for up to 1 month.

Recipe developed for Manawa Honey NZ
by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell & Manawa Honey NZ

Oven Baked Manawa Honey Pork Spare Ribs


Visit Manawa Honey’s website click here

or Facebook click here 


2 tbsp Manawa Honey
2 tsp brown sugar
1/3 cup of olive oil
juice of a lemon
1 tsp salt
2 tsp ground pepper
4 cloves of garlic crushed
2 tsp paprika
2 tbsp oregano
1 tbsp yellow mustard
4 tbsp bbq sauce of choice

1 1.5kg rack of pork ribs


Preheat oven to 120C degrees.

Mix all of the glaze ingredients together in a large bowl except the bbq sauce, whisk well. Add the pork ribs and massage the glaze all over the pork ribs thoroughly.

Place ribs meat-side down on aluminium foil. Prick back of rib rack several times with a knife.

Generously apply coating of glaze to all sides of rib rack.

With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to large roasting pan.

Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Increase oven temperature to 175 degrees C.

Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.

Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 3-4 more times, for a total of 50 minutes baking time.

Cut rack into individual rib segments and serve with more barbeque sauce.

Recipe developed for Manawa Honey NZ
by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell & Manawa Honey NZ

Lamb-pork Patties Topped with Poached Egg


400g lamb, beef or pork mince, or a mix of your choice
2 slices streaky bacon, diced fine
½ brown onion chopped finely
1 egg, lightly beaten
1/2 cup bread crumbs, use gluten free as required
1 tbsp fresh chopped parsley
1 tbsp fresh chopped rosemary
3 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
2 -3 tbsp olive oil


Lamb-pork-patties-cookingThese can be made ahead and stored covered in the fridge.
In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently. I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Cut each in half again.

Shape into 25mm (1 inch) thick patties. I use an egg ring to shape the patties so they are all uniform in size and cook off evenly.
Cook on your heated BBQ or heavy based fry pan for 4 minutes on each side or until they are done to your desired doneness.

Serve with egg poached to your taste with some salad greens

Sweet and Sour Glazed Meatballs


500g (1.1lb) ground lamb, turkey, beef or pork mince

3 cloves garlic, minced

2 tbsp chopped fresh parsley

1 tbsp fresh thyme, leaves removed from stems

3 tbsp fresh bread crumbs, use gluten free as required

1 egg, slightly beaten

1/2 tsp salt

1/4 tsp freshly ground pepper

olive or coconut oil 

Sweet & Sour Glaze 

1/2 cup honey

1/4 cup plum sauce

1/3 cup dried cranberries

2 tbsp rice vinegar

1 tsp minced ginger

1/4 cup pineapple juice

1 tbsp tomato sauce of choice (ketchup)

1 tsp GMO free cornflour (cornstarch) 


Combine beef, garlic, parsley, thyme, bread crumbs, egg, salt & pepper. Mix well and shape into 25mm (1 inch) balls. Place on a flat tray, cover and rest in the fridge for 1 hour. 

Preheat oven to 175C (350F) 

Heat the oil in a large skillet or heavy based frying pan over medium high heat. Cook the meatballs straight from the fridge in 2-3 batches for 3 minutes per side or until the center is cooked. 

Drain on paper towels. Add more oil if necessary between batches. 

Place the meatballs in a large casserole dish and cover with the sweet & sour glaze and bake for 15 minutes. 


Combine all ingredients in a small saucepan and cook over medium low heat for minutes until slightly thickened.

Whole Baked Pork Fillet with Plum Sauce



1⁄2 cups olive oil

1 cup plum sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp fresh parsley, finely chopped
Fresh ground black pepper, to taste
4 cloves garlic, peeled and minced
1kg (1.1lb) pork fillet (tenderloin)


Combine all marinade ingredients and reserve 2-3 tbsp. 

Place the pork fillet and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 

Preheat oven to 175C (350F). 

In a proof skillet over medium-high heat add the reserved olive oil and sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat is cooked. Remove from the skillet, cover with foil and rest 10 minutes. 


Pan scrapings from pork tenderloin
1/2 cup of chicken stock (broth)
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. 

Slice the pork and pour the sauce over it and serve.

Prosciutto Melon Starter

Prosciutto-Melon-Starter-weQuick, fresh and a yummy balance of flavours. The watercress adds a light, peppery finish to each bite. This recipe can easily be scaled to your needs. 


10 slices prosciutto
10 slices melon
Lemon garlic dressing


Wrap the prosciutto around the melon pieces and place on a plate together. Place desired serving numbers on individual plates then drizzle with the dressing and top each serving with watercress. 

Lemon Garlic Dressing 


4 cloves garlic, minced or finely chopped (more if you LOVE garlic)
1/2 tsp of black pepper (more if desired)
2 tsp salt
1/2 cup Extra Virgin Olive Oil
1 cup freshly squeezed lemon juice


Mix all ingredients into a container that has a tight fitting lid. Place lid on tightly and shake vigorously until olive oil and lemon juice blend into one, after about 1 minute of shaking.

Roasted Pork Belly with Crispy Crackling

pork-belly-1000 (1)This recipe does have several steps in it, they are easy to do and when I cook my pork belly this way the crackling is just the best. It’s a make ahead recipe I start a day or two before I want to serve. 


1.5kg (3.3lb) pork belly

3 garlic cloves, chopped finely

1 tbsp of fennel seeds (lightly toasted)

3-4 sprigs of rosemary, removed off stem, rough diced

1 tsp 5-spice powder

pork-belly-web-1sea salt

2 tsp fresh ground black pepper

Olive or coconut oil for brushing

Aluminum Foil

Butchers string 


In a smallish bowl add the garlic, fennel seeds, salt, pepper and 5-spice and mix well. 

Make lengthwise scores on pork belly skin (the width of these scores should be the width you would like to cut for individual servings). Make sure that the scoring breaks the fat just touching the flesh underneath without cutting into it, and make sure the skin is cut to the end both sides. 

With hot boiling water, pour over the shin to blanch it. You will notice the skin shrinking a wee bit and turning a little translucent. Pat completely dry. 

Turn the pork over to the meat side up and make a couple of deep slashes across the flesh diagonally. This will help the marinade penetrate deeper into the flesh and assist in the rolling as well. 

Rub the marinade well into the meat (underside) making sure you rub the marinade into the deep slashes created. 

Place the pork belly in a roasting pan, cover and rest overnight in the fridge. This will assist in drying the meat a little. 

The Slow Roasting 

Remove pork from fridge and let it come to room temperature, about 30 minutes. 

While the meat is warming up pre-heat oven to 140 C (285 F) 

Turn the pork meat side up and sprinkle the rosemary evenly over the meat. Cut several lengths of butchers string, about 5 for this size of roast. Roll tight the pork belly and tie with the string. I start towards the centre and work out to the ends. 

Brush oil all over the outside of the roast and then rub with sea salt all over the skin. Don’t use too much salt. An even, light coating is what we are after. 

Place the rolled pork on a rack in a roasting pan. Fill up with water just before it touches the pork (if you like me, do not have a proper size rack, I propped the pork up on several over-turned, oven-proof ramekins instead). Cover the entire pork with foil. 

Slow roast for 3 hours, checking every hour to see if you need to refill the water. Pork juices will get collected in the water, and this could be use as a base for a beautiful gravy later. 

After roasting, let it cool. Once cool, you can return it into the fridge uncovered to dry the skin further for a couple of hours (if you are serving this pork later, you can also keep it overnight, bring the pork out to room temperate and roast it 30 mins before serving your guests). If you don’t have the time, pat the skin dry again. 

As for the remaining juices in the pan, you can keep it overnight or leave it in the pan to be re-used for the final crackling stage. 


Pre-heat oven to 230 C (450 F).  You may use the same roasting pan with the pan-juices. Add more water (as the hot oven will dry it out almost immediately). 

Place pork on a rack, in the water bath. 

Brush the skin evenly with oil. Sprinkle a light covering of sea salt on top. 

Roast for exactly 30 mins in a the oven. Turn it after 20 mins, so skin get evenly crackled. 

Let it rest 10 mins covered before cutting and serving. Drain the oil in the roasting pan and use the remaining juices to make a lovely gravy.

Slow Roasted Pork Shoulder


Free range, grass fed pork is happy pork and cooks so well. Pork shoulder slow cooked has a sweet flavour  and can be served in so many ways. 

This recipe cooks the pork shoulder recipe slowly to a point where it melts the fat away and leaves the meat so tender and succulent that you can cut it with a fork. It is great for making pulled pork and can be added to my Sicilian Tomato Sauce for a flavourful, belly warming dish. 


2.5kg (5.5lb) pork shoulder 

The Rub 

2 tbsp maple syrup

2 tbsp wholegrain mustard

1 tbsp crushed garlic

1 tbsp minced ginger 


Preheat the oven to 110 C (225 F). 

Combine the rub ingredients in a bowl, and rub them all over the roast, massaging thoroughly into the meat. 

Place the meat in a roasting pan with the fattiest side facing up, and place it in the oven uncovered. Cook slowly for about 8 hours. 

For making this in the slow cooker, cook on low for 8-10 hours

At the end of the cooking time, remove the roast from the oven and cover with some foil and rest for 20-30 minutes and then serve it with your preferred sides or vegetables.

Prosciutto Wrapped Lamb Patties

Lamb-Wrapped_Pattie-webServes 4 


400g (1lb) grass fed (ground) lamb, beef or pork mince

4 long slices prosciutto
½ brown onion chopped finely
1 egg, lightly beaten
1/2 Gluten Free cup bread crumbs
1 tbsp fresh chopped parsley

1 tbsp fresh chopped rosemary
2 tbsp grated carrot
1 tbsp fresh chopped basil
Sea salt and freshly ground black pepper to taste
2 -3 tbsp olive oil
100g (4oz) taste cheese, grated finely (optional, leave out for DF)
Gluten Free flour to coat for cooking
2 tbsps finely chopped smoky bacon  


These can be made ahead and stored covered in the fridge.  

In a large bowl, combine all ingredients except the oil. Using your hands, mix throughout, but gently.  I use my thumb when I am mixing as it allows me to push the ingredients into the mix to make sure its all distributed evenly.  

Lightly oil the palms of your hands, and shape the mixture into one large ball. Turn out onto a chopping board and cut the ball into 4 even sized balls. Shape into 25mm (1 inch) thick patties. 

Wrap each pattie with a slice of prosciutto. Lightly oil the patties with olive or coconut oil. 

On your BBQ of using a griddle frying pan cook the patties for about 6 minutes on each side. 

Serve with desired sides and salads.

Lamb Pattie Lettuce Wrap

Lettuce-wrap-webHunting through my fridge and this is what I made. Mix and match ingredients you have to suit your taste. 

Serves 4 


8 Gluten free lamb sausages, flavour of your choice. Pork or beef are fine.

1/4 onion, sliced

1 roasted bell pepper, sliced

4 tbsp feta cheese, divided

1 avocado, sliced

4 tsp chipotle sauce, (optional)

4 large iceburg lettuce leaves (or cabbage leaves)

1/4 cucumber, sliced (optional) 


Remove the skins from the sausages and combine the sausage meat into a ball. Dive the ball into 4 and press into pattie shapes. 

Grill or cook burger patties until done. Place one lettuce leaf on plate. Top with one pattie, 1 tbsp feta cheese, a fourth of the bell pepper, onion, avocado and cucumber. 

Turn the lettuce leaf over the top and serve. 

You can also add a fried egg, sliced mushrooms, sliced tomato, the list is endless.