A Porky Christmas: Murray Valley Pork Rindless Scotch

After the success of cooking up Murray Valley Pork’s Cranberry & Almond Loin Roast, we decided to be a little more adventurous. 

This time, we used Murray Valley Pork’s Rindless Scotch (also known as collar butt) which is rindless and boneless. 

We had just received some good news and we were in the mood to celebrate!

To start, we made a few home-made dips and a loaf of rosemary bread.

The pièce de résistance was our slow cooked Murray Valley Pork Rindless Scotch which we served on a bed of quinoa and spinach. We tweaked a Gordon Ramsay Pork Belly recipe (which you can find here) and the results were absolutely stunning!

Here is the recipe for it:

Slow-cooked Pork with fennel recipe

Serves 6

Ingredients

2.4 kg Murray Valley Pork Collar Butt, rindless and boneless 

Black pepper

3 baby fennel bulbs, trimmed and roughly sliced

4 fresh bay leaves

3 garlic cloves, peeled and bashed

1 tsp cardamom pods, bashed

4 star anise

1 tbsp fennel seeds

Olive oil

500ml white wine

1l chicken stock (depending on the size of your pan/slowcooker)

1 tbsp wholegrain mustard

Method

1. Put the fennel, bay leaves, garlic, cardamom, star anise and half the fennel seeds into a hot roasting tray on the hob with a little oil and heat for about 2 minutes until aromatic. Push to the side of the tray, then add the pork and cook for at least 5 minutes until turning golden brown. Turn the pork over, season the skin again with pepper and sprinkle with the remaining fennel seeds
2. Pour in the wine to deglaze the pan, scraping up the bits from the bottom. Bring to the boil, then pour in enough stock to cover the pork and allow to boil again.
3. Transfer the contents of the tray into a slowcooker  and cook on “low” for 7 hours.
4. Transfer the meat to a warm plate and set aside to rest. 
5. Reduce some of the liquid contents from the slowcooker to make a sauce and add the mustard. Mix in with a whisk, then taste and adjust the flavours as necessary. Strain and pour the sauce into a jug. 
6. Serve the rested pork with the sauce alongside.

The pork was sensational. We loved the fact that is was so lean, fresh and healthy. 

Fragrant, sweet and succulent, this pork was absolutely delicious. The meat was incredibly tender and just melted in our mouths. The accompanying sauce had a lovely depth of flavour. It was perfect for celebrating a special occasion. 

Get your hands on some Murray Valley Pork -> Find your nearest stockist here!

Gastrology bloggers tried the Rindless Scotch courtesy of MVP.