We order our meat every few months in bulk direct from a farm. This month we ordered from a different local farm and I have a freezer completely full of free range pork and beef, approximately 80 kilos! I got a little excited with my order as we recently got a long awaited new (to us) freezer.
Needless to say, with all of this meat on hand, I am working on ways to cook the different cuts and incorporate some new recipes. I am not 100% sure what the cut is that is shown in the above image. It was one of a few cuts that were un-labelled. Regardless of the exact cut I knew I was going to slow roast it with a fresh zesty, sticky marinate. The marinate in the recipe below is sticky and fresh, especially with the addition of the additional lime and fresh herbs to serve. It is perfectly matched to pork. I have also used this marinate with grilled pork chops and it was equally enjoyable. The longer you leave the meat to marinate the more infused the flavours. If you get a chance, add it to the meat the night prior to cooking.
If you are a fan of roast pork you will notice that I completely botched the crackle when cooking this piece of meat. None of my family eat crackle so it was a gigantic miss for me. For the rest of the family the skin is removed prior to serving each time I make a pork roast.
Sourcing meat direct from the farm is a regular purchasing choice for our family, and has been since 2012. Generally I order the meat online and it is delivered to our door – a super easy way to save time and support a local farmer. Purchasing local meat not only means fewer food miles, it also supports my local community. As a result it is our primary purchasing choice.
I have previously written about our experience of purchasing meat direct from the farm in this post . My new book Grow Just One Thing – The first step in a fresh food journey includes a section on sourcing fresh local food in a way that saves time and money.
This is my recipe for Citrus and Lime Marinate for slow roasted pork. I hope that you enjoy it.
- 1 orange juiced
- 1 lime juiced
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon fennel seed
- fresh parsley leaves to serve
- additional fresh lime to serve
- Choice of pork cut
- Combine the marinate ingredients
- Keep the fresh parsley leaves and additional lime aside to serve.
- Pour the marinate over the meat and allow it to marinate for at least 3 hours in the fridge The longer it marinates, the more the flavour will infuse the meat
- Cook the cut of meat as desired and serve topped with fresh parsley leaves and an additional squeeze of lime.
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