Super excited to receive another awesome delivery from Murray Valley Pork. Murray Valley Pork is a premium range of hand-selected pork, which is always tender, juicy and absolutely delicious. As soon as my pork delivery arrives, I am actively stalking @mrsbcshouseofchoas on Instagram to see how she has cooked her MVP delivery.

I guess I am kinda traditional when it comes to my pork flavour combinations. I think that you can’t go wrong with fennel, pear and apple. But I was lickin’ my lips when MrsBCS posted her image of Honey soy roast pork loin, pilaf rice, and wannabe Buddha veggies. 

Its seemed that we had both chosen to cook with our pork loin first and she asked me what I planned to do with my pork rack – to which I replied ‘I’m going to milk braise it’.

I invited some friends around to share in this delicious cut of pork {as it was way too much for just our little family to enjoy}.

I decided to team my milk braised pork rack with; creamy mashed potatoes {made creamy by the milk I had used to braise the pork – because no one likes wastage}, quick braised cabbage and pear and stir-fry of red capsicum, yellow capsicum, fennel, onion and garlic.

My Mum quiet often does this quick stir-fry and serves it up with her slow roasted lamb. It’s a crowd pleaser that pretty much works with all slow roasted meats.

Milk braising the pork was super simple and I even pimped up the pork crackling with a delicious spice rub – because what is the point of enjoying pork if you aren’t going to have the crackle?

MILK BRAISED PORK

1 pork rack with skin on
1 tsp of paprika
1 tsp of onion powder
1 tsp of garlic powder
1 tsp of sugar
1 tbsp of salt
1 tbsp of fennel seeds
1 bay leaf
1/2 head of garlic
Milk

Preheat the oven to 240 degrees.

Take a sharp knife and cut into the skin {I leave about a 1cm gap between each cut}. Mix together the paprika, onion powder, garlic powder, sugar, salt and fennel seeds and then sprinkle over the pork.

Place the pork in a baking dish and roast at 240 degrees for 30 minutes. Remove the pork from the oven and add the bay leave, garlic and milk into the baking dish. You will want to fill the tray with enough milk so that the base is covered, but no milk touches the skin.

Turn the oven down to 170 degrees and roast for 2hrs or until your pork is cooked through. Remove the pork from the baking dish and allow it to rest for 20 minutes before carving.

QUICK BRAISED CABBAGE AND PEAR

1/4 head of savoy cabbage
2 pears
1/2 cup of veggie stock
1 tbsp of butter

Thinly shred the savoy cabbage and cut the pear into batons. Place the cabbage and the pear into a saucepan with the veggie stocka and butter. Allow the butter to melt down and the veggie stock to come to a simmer. Once the cabbage is soft remove from the heat.

RAINBOW VEGGIE STIRFRY {a perfect side for roast meat}

1 red capscium
1 yellow capscium
1 bulb of fennel
1 brown onion
3 cloves of garlic
1 tbsp of olive oil
salt

Slice the capsicum, fennel and onion into similar sized strips. Toss in olive oil, sliced garlic and salt. Toss in a frying pan over a medium heat until the veggies have softened.

Have you tried Murray Valley Pork? Do you pimp up your pork crackling? What is your favourite side to have with roast pork? If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.