Instagram story viewer> @nzpork> Tagged

NZ Pork

@nzpork

2.1K

followers

212

following

Recipes, inspiration, and tips and tricks for cooking with New Zealand pork. Visit pork.co.nz for more and click the link below for post links!

POSTS STORIES REELS TAGGED

Respecting the Italian tradition, raised in NZ. 🇳🇿🇮🇹

Made with free-range kiwi pork, seasoned with organic Marlborough sea salt, and hand-coated in smoky paprika before a slow air-dry. You can taste the care in every slice.

Hit up @no.7_akl for the good stuff. 🍷

#Coppa #Capocollo #CraftCharcuterie #NZFood #NZMade

8

0

Ugly Bagels take 2 in 3 ways...

#foodie #foodielife #bagels

3

0

Our supporters know a thing or two about good food. And they’ve got plenty of delicious, iron-rich recipes to help you put more iron on the menu during Iron Week.

Head to our website for all the tasty links! Steaming mussels in a creamy orange curry sauce, garnished with cilantro, red chili slices and lime wedges in a pot.

7

0

A big thank you to NZPork a Gold Elite Sponsor of the 2026 Butchers’ Summit.

NZ Pork works on behalf of New Zealand’s pig farmers, supporting locally born and raised pork and championing the people behind it.

We’re grateful for their ongoing support of New Zealand’s butchery industry and for helping bring our sector together to connect, learn and share ideas.

2

0

That moment right when your pork butts are ready to wrap....

#barbecue #bbqjoint #lowandslow #blacklabelbarbecue #bbq

38

3

NZ pork Lettuce Cups

Ingredients:
1/2kg of @nzpork Mince
1 x Head of lettuce (we use Romaine, but you could use iceberg also)
2 x Brown onions sliced
6 8 x Regular cloves of garlic (we used 3 huge individual garlic bulbs available from Woolworths) diced
2 x Carrots julienne
1/4 x Daikon radish (Chinese turnip) julienne
4/5 water chestnuts diced
3-4 Spring onions sliced
2 x Limes cut into wedges
50g Vermicelli softened
Birds Eye chili (optional)
Chopped roasted peanuts
Bunch of coriander chopped
Bunch of Mint chopped
1 x Tablespoon finely grated ginger
1 x Teaspoon sesame oil
3 x Tablespoons of fish sauce
3 x Tablespoon light soy sauce

Equipment:
Wok
Mandolin (you can just use a knife)
Grater or microplane for ginger

Instructions:
1. Prepare all of the vegetables and set aside
2. Soften the vermicelli with boiling water, allow to soften and drain
3. Cook the onions and garlic for 2-3 mins
4. Add the pork mince and brown
5. Add the fish sauce and soy sauce
6. Add the water chestnuts and vermicelli then stir
7. Add the chopped mint and coriander
8. Pick the leaves off the lettuce and arrange on the plate
9. Fill each lettuce cup with a tablespoon or 2 of pork filling and garnish with peanuts and chopped spring onions coriander and mint
10. Serve

#nzpork #lunch

21

0

🔥 CRISPY NZ PORK RACK 🔥

Golden crackling, juicy pork, creamy Umami Garlic Butter mash, and a rich mushroom & Brussels sprout sauce. This is comfort food done right.

Serves: 4
Cook Time: 1.5–2 hours

🥩 Season the @nzpork rack with Intensify and ensure the skin is nice and dry.
🔥 Roast at 250°C until the crackling is bubbling and crispy, then reduce to 180°C and cook until the pork reaches 60°C internal temperature.
🥔 Whip up creamy mashed potatoes with butter, milk and Umami Garlic Butter seasoning.
🍄 Sauté mushrooms, onion, garlic and thyme in butter, then add caramelised Brussels sprouts, Worcestershire sauce, soy sauce and cream to create a rich, flavour-packed sauce.
🔪 Rest the pork, slice into chops and serve over the mash with the sauce spooned generously over the top.

The perfect winter meal and a great way to showcase quality NZ Pork.

#NZPork

39

5

These Vietnamese lemongrass pork chops are a great weeknight meal, takes no time to make and such a treat to eat 🤤🍋‍🟩 if you can’t find lemongrass paste, finely chop a fresh stalk! Recipe below (serves 2):

Lemongrass pork
1Tbsp lemongrass paste
1Tbsp oyster sauce
2 large garlic cloves, minced
1Tbsp soy sauce
2tsp fish sauce
1 heaped Tbsp brown sugar
2 pork chops

Dressing
2Tbsp warm water
1 heaped Tbsp caster sugar
1Tbsp fish sauce
Juice of 1 lime
2 garlic cloves, minced
Chopped red chilli (as you like)

2 cups cooked rice (I cut corners with a microwave pack)
Lettuce leaves
1/2 carrot, julienned
1/4 telegraph cucumber or 6 minis, sliced
Handful fresh coriander, roughly chopped
2Tbsp each fried shallots and chopped peanuts
Fresh lime wedges to serve

1. In a bowl, whisk together the pork marinade ingredients until combined. Pat the pork chops dry, and use the back of a knife to lightly tenderise. Slice a few incisions into the edge of the chop with fat, then add to the marinade and toss to coat. Set aside for 15 minutes.
2. To make the nuoc cham, combine all the ingredients in a small bowl and mix until the sugar has dissolved. Set aside.
3. Lay the pork chops into an airfryer, and cook for 15 minutes at 210 degrees Celsius, or until caramelised and cooked through. Alternatively, pan fry these over a high heat.
4. Leave the pork to rest for five minutes, then slice into pieces.
5. To serve, sit the pork slices on top of your cooked rice. Nestle the lettuce leaves, carrot and cucumber alongside, then spoon the dressing over the top. Garnish with the fresh coriander, shallots and peanuts, then finish with a squeeze of fresh lime juice!

#easyrecipesathome #weeknightmeals #lemongrasspork #nzmustsee #nzfoodies

3

10

Pulled Pork Hawker Rolls

Cook time: 6-7 hours

Feeds 6-8 people

Ingredients:
1.8-2kg @nzpork boneless Pork shoulder
1 cup of liquid – we used Apple Juice, but chicken stock also works well.
3-4 Tablespoons of seasoning. We used our Soft Coq white meat seasoning
2 large cloves of garlic
1/2 purple cabbage chopped
1 red onion sliced
1 bunch of fresh coriander, you can also use parsley
2 limes – 1 for zesting and both for wedges
All Purpose seasoning, we used our Intensify, but Salt and Pepper is also fine
1 packet of frozen Asian Pancakes or rotis
Oil for cooking

Equipment:
Slow cooker
Fry pan
Grater or microplane for zesting 1 lime

Instructions:
Season pork on all sides and set to the side
Place 1 cup of liquid into the slow cooker and turn on high
Chop the garlic and add it to the slow cooker
Place pork shoulder into slow cooker and place the lid on.
6-7 hours later, chop all of the fresh ingredients and place into a bowl
Remove the pork shoulder from the slow cooker and in a clean dish, pull the pork adding some juices from the slow cooker.
Place the fry pan on the stove on high, and add ½ Tablespoon of cooking oil
When the pan is nice and hot place the frozen pancake or roti into the pan and flip in about 1 min. Repeat for more pancakes.
Serve with slaw on the cooked roti then place the pulled pork on top. You can add your favourite BBQ sauce now and a squeeze of fresh lime juice.
.
.
.
#nzpork #hawker #rolls

34

1

So in our wee butchery we pick up lambs and pigs raised in North Canterbury to get you the best fresh cuts. Did you know over 60% of pork for sale in NZ is imported and grown under animal welfare restrictions much looser than ours?
But you can rest assured - none of our pork will have been shipped from overseas AND our store made cured, smoked and cut bacon is delish. Sometimes the cutting isn’t as flash as those incredible slicing machines I’ve seen on the internet 😅, it’s more me, slicing it one by one in the mornings, meaning you get character, care and sometimes tinged with frustration when I muck up 😂

Lastly - in an unfortunate effort to guess my regulars demand for Taramasalata … I have ordered a ton and my two best customers have gone on holiday!
So if smooth creamy Greek style cod roe dip made in NZ is your style, I’ve got your back!

Ju and T xo

9

0

A massive thank you to all our wonderful competitors from all over the country, who showed up and gave it their all in the Pact Packaging Young Butcher & ANZCO Foods Butcher Apprentice of the year competition.
We love being apart of your journey and hope to see you all again next year.

25

0

A great competition today at the 2026 Pact Packaging Young Butcher and ANZCO Foods Butcher Apprentice of the year Regional in Wellington. What a talented group of young and apprentice butchers.

Going through to the Grand Final on Thursday 13th August 2026 we have Rhys Tamanui from Waipawa Butchery who won the Pact Packaging Young Butcher Regional and the winner of the ANZCO Foods Butcher Apprentice goes to Garett Smith from New World Feilding.

Henry Bassant took home the prize for the best use of Rum and Que on a product with his Lamb Kebabs.

Thanks for hosting, WelTec School of Hospitality - Petone Campus and a shout out to our head judge Peter Martin and judge Justin Hinchco, as well as our competitors, suppliers, mentors and support people.

Of course, we could not have done it without our sponsors, your support as always is very appreciated.

Todays regional was brought to you by Retail Meat New Zealand and sponsored by, Pact Packaging, ANZCO Foods, Dunninghams, Hellers, Argus, Beef + Lamb New Zealand Inc, Skills4Work, Tegel, Victory Knives, Wilson Hellaby, Cabernet Foods, NZ Pork & Rum and Que.

39

4