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Award-winning produce
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Award-winning produce
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Freshly prepared for you
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Rated Great on Trustpilot
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Next day delivery available

Cooking Your Pork

  • BBQ Ribs

    1. Pre-heat the oven to 200C/Fan 180C.
    2. Place the ribs on a tray in the centre, and cook for 25 minutes.
    3. Remove from the oven, ensure the BBQ sauce is poured to completely cover them and place back in the oven for a further 5 minutes.
    4. Take out of the oven and check it's piping hot before serving.

    Easy to prepare in the oven, serve with some sweet potato fries and a BBQ dip for a mouth-watering meal.

  • Bacon Steaks & Pork Chops

    1. Remove the steaks from packaging and allow to rest for 2 minutes.
    2. Season with a pinch of salt & pepper, and pre-heat a lightly oiled pan over a high heat.
    3. Pan fry the steak for 10 minutes, turning occasionally.
    4. Before serving, check food is piping hot and no raw, pink meat remains.

    Rub some garlic into your pork chop and cook as you would a beef steak. Let it rest as you cook some Sweet Potato Fries and wilt some greens. Serve with a sauce of your choice for a delicious dinner.

  • Bacon

    1. Bacon can be fried, dry fried or grilled. For the best results with less fat, we recommend grilling your bacon!
    2. Pre-heat the grill to a high heat.
    3. Place the rashers of bacon on a grill pan and cook them for 2-3 minutes on each side.
    4. Cook for a minute extra on each side for a crispier rasher.
    5. Ensure food is piping hot and no raw, pink meat remains.

    Bacon sandwiches done right - grill the bacon and cook up some scrambled egg. Serve both in a bun with a dollop of brown sauce.

  • Mince

    1. Remove Pork Mince from packaging.
    2. Minced Pork can be shallow fried in the traditional way for the amount of time declared in your recipe.
    3. Or you can dry fry where only the fat from the mince is used - this is healthier however with our extra lean mince we recommend that you use a non stick frying pan to ensure it doesn't burn.
    4. Remove mince from packaging and add to pan.
    5. Brown the mince, stirring frequently, for 6-8 minutes.
    6. Lower heat to medium and continue until thoroughly cooked.

    Pork Mince can be used as a delicious alternative to beef mince in your Chilli.

  • Pork Sausages

    1. For the best results with reduced fat, we recommend grilling your Pork sausages.
    2. Remove your sausages from packaging and pre-heat your grill to high.
    3. Place your sausages on a grill pan, and pierce the skin several times with a knife.
    4. Cook for 10 minutes, turning halfway through.
    5. Before serving, ensure food is piping hot and no raw, pink meat remains.

    Grill your sausages while boiling some sweet potatoes. Add a nob of butter to your sweet potatoes, mash them up and serve altogether with some gravy for a SUPER tasty bangers and mash.

  • Pulled Pork

    1. Pre-heat your oven to 200C/Fan 180C
    2. Remove your pulled pork from the pouch, place in an ovenable dish and cover with foil.
    3. Place in the centre of the oven for 30 minutes
    4. After this, remove from the oven, pour out any cooking juices and throw away the foil.
    5. Using two forks, pull the meat apart and shred until all completed.

    Serve in a bun with some BBQ sauce and coleslaw, with a side of Sweet Potato Fries - delicious!

  • Pork Tenderloin Fillet

    1. Slice your tenderloin into 1.2cm thick medallions, and pre-heat a lightly oiled pan to a moderate heat.
    2. Place medallions in a pan and cook for 12 minutes, turning once during so.
    3. Remove from the heat and allow to rest for 3 minutes while covered with foil.

    Rub your tenderloin filler with Grillstock Seasoning, cook it up and serve with steamed greens, sweet potato fries and a BBQ sauce.

  • Diced Pork

    1. Remove diced pork from packaging and allow to rest for 10 minutes at room temperature before cooking.
    2. Heat a little oil in a large pan and add the pieces of pork.
    3. Cook for 2-3 minutes or until browned all over, then transfer to a casserole dish and oven cook at 350°F, Gas 4, 180°C for a further 2 and a half hours. Or for the length of time declared in your recipe.

    Rub some Nandos Lemon & Herb Rub onto the diced pork and push onto a skewer. Chargrill until cooked and serve in a High Protein Low Carb Pita Bread with a dollop of minted yoghurt.

  • Pork Escalopes

    1. For best results, we recommend frying them and serving with a sauce of your choice, to enhance the taste.
    2. Heat a lightly oiled pan to a medium-high heat.
    3. Fry the escalopes for 4-5 minutes on each side until thoroughly cooked.
    4. Add your sauce of choice to the pan and mix in, while turning the heat down.

    These Pork Escalopes are delicious coated in our spicy Dragon's Fire Protein Marinade and chargrilled. Serve with a big green salad for a high protein, low carb meal.

  • Rolled Pork Shoulder Roasting Joint

    1. Pre-heat the oven to 200C/Fan 180C.
    2. Place on a tray and cook on the centre shelf for 35 minutes per 450g of meat.
    3. Once cooked, allow the joint to stand for 10 minutes, to make carving easier.

    We all know a Pork Shoulder Roasting Joint is the mouth-watering centrepiece of any Sunday roast! Drizzle with gravy, add some perfectly-crisp roasties and all the trimmings.