Linley Valley Pork
Linley Valley Pork is the main supplier of pork to Western Australia, and certain export markets
Linley Valley satisfies ever-growing consumer demand for tender juicier pork. Linley Valley is the largest fresh pork supplier in Western Australia
servicing the retail, food service and export markets. Our company has achieved this by integrating strategic alliances with pork producers and the implementation of a strict Quality Assurance Program. Our pigs are grown in a clean, green environment,
Get ready for crispy, crunchy pork belly! This time CheatMeats has created a recipe for Crispy Hoisin Pork Belly in the air fryer.
- Remove the pork belly from any packaging and pat as dry as possible with paper towels.
- Salt the rind generously, place on to a tray or plate, then leave in the fridge uncovered overnight.
- When you are ready to cook the next day wipe the salt off the rind and wipe any excess moisture off that has been drawn out.
- Score the pork belly rind as deep possible without piercing the meat.
- Flip the pork over to the meat side and apply a light layer of hoisin sauce.
- Add 2-3 cloves of minced garlic and massage in to the meat.
- Flip back over and brush the rind lightly with rice wine vinegar
- Season the rind again generously with quality salt.
- Wrap in a foil boat and then place into the air fryer set to 200C for roughly 1 hour.
- Once the meat has hit an internal temp of 70C and the crackle has set remove and rest for 10 minutes.
- Slice and serve straight away.
Enjoy!
Stay tuned CheatMeats will soon be dropping a new pork belly recipe! If you struggle with crunchy pork crackle at home... this air fryer method will be for you!
There’s no better time to be a foodie! Good Food & Wine Show is running all weekend.
Find us in the EAT area and feast on Linley Valley Pork tacos and sliders! Our ready-to-heat pulled pork in Smokey Chipotle and Barbecue are available for you to buy to cook at home.
17/07/2024
Attention Foodies! 📣📣 Good Food & Wine Show returns this weekend and we’re excited to see you there.
Head to the EAT Area to enjoy Linley Valley Pork Smokey Chipotle pulled pork soft tacos and Barbecue pulled pork sliders! You’ll taste the love and want to stock up on our ready-to-heat pulled pork products to cook at home.
Hearth’s Chef de Cuisine Brian Cole will be cooking delicious Linley Valley Pork recipes in the Kleenheat Kitchen on Friday 19 July (11am - 11:30am) and Sun 21 July (3:30pm - 4pm).
Plus you can find us on the menu in the exclusive Wine Selector’s Tasting Room!
10/07/2024
GOOD FOOD & WINE SHOW 🎟️ 🎟️ GIVEAWAY
Good Food & Wine Show returns to Perth 19 to 21 July and we’re giving away 6 double passes!
To WIN like Amelia Park on Facebook and tag the foodie friend you would bring along in comments below.
Sip, sample and shop from hundreds of local producers, meet the makers and hear the stories behind their products. After shopping up an appetite, grab an Amelia Park Angus beef burger or Linley Valley Pork pulled pork soft taco from the EAT area or see Chef Brian Cole cooking live on stage!
T&Cs apply: Competition closes midnight on Sunday 14 July 2024. Enter as many times as you like. Six winners will be selected at random and contacted via DM from this page. Winners Monday 15 July 2024 by updating this post. Each prize is valued at $82. Flexi tickets will be provided to the winners.
Watch out for spam accounts! We will never send you links to click.
04/07/2024
Thrilled to share that Hearth's Chef de Cuisine, Brian Cole, will be donning our apron again! This time, cooking live on stage at Good Food & Wine Show Perth Good Food & Wine Show.
Don't miss West Australian Good Food Guide's Young Chef of the Year cooking incredible Linley Valley Pork recipes at the Kleenheat Kitchen on Friday 19 July (11am - 11:30am) and Sun 21 July (3:30pm - 4pm).
Crispy Pork Belly Chips with CheatMeats! Plenty of crunch with a spicy, tangy Thai dipping sauce you're going to love! Here's the recipe:
- Dry out Linley Valley Pork belly overnight in the fridge to remove excess moisture.
- Slice into nice thin strips.
- Into a large bowl, add 1 cup tapioca starch, 1 tbs garlic powder, 1 tbs onion powder, 1 tsp smoked paprika and 1 tsp chilli flakes. Mix well.
- Add the pork belly strips into the flour mix. Then add 4 egg whites over the top.
- Mix with your hands until the batter has fully combined in the pork.
- Add frying oil to a large pan and set over high heat.
- Once the oil has come up to temp, gently add the pork belly strips to the oil and fry on both sides for 3-4 min.
- Remove and drain over paper towels.-
- Meanwhile prepare the Thai dipping sauce by combining 1 finely diced shallot, 1/3 cup chopped coriander, 1 clove minced garlic, 1 finely diced red chilli, 1 tbs sugar, 1/3 cup fish sauce, juice of 1 lime and 1/4 cup water. Mix well and set aside.
- Shallow fry the pork belly in batches again until they are golden brown.
- Remove and drain again over paper towels.
- To serve place the crunchy pork belly chips on a plate alongside the dipping sauce.
Enjoy!
West Australian Good Food Guide’s Young Chef of the Year 2024, Brian Cole, shares his signature dish starring Linley Valley Pork.
You’ll find this incredible pork belly dish on the menu at Hearth with a new iteration coming soon.
Linley Valley pork belly is brined for 24 hours then dry-aged for up to 5 days. Finished with apple cider jus, cinnamon myrtle oil and a carrot and ginger puree. You can taste the love!
11/06/2024
Miss Mi is Plating Up WA with Buy West Eat Best this month.
You've got to try Miss Mi's Filipino Pork Lechon using Linley Valley of course! Slow cooked and succulent with crispy crunchy crackle, stuffed with coconut spiced braised kale and accompanied by a spiced vinegar dipping sauce and Asian herb salad.
You can enjoy by the slice or as a whole lechon! Sounds delish! Only on the menu through June. Find out more here:
https://www.platingupwa.com.au/venues/miss-mi-perth
02/06/2024
Plating Up WA with Buy West Eat Best all June 🍽️ Lums Wine Bar
Thrilled to have Lums featuring Linley Valley Pork all month! Chef Zac Stanning is doing great things at this popular Subiaco winebar. His slow-cooked pork belly dish is a winner! A perfect winter comfort dish... our pork served with roasted pear, charred shallot, toasted Omega walnut crema and candied crumb, marsala and quince jus.
Find out more here:
https://www.platingupwa.com.au/venues/lums
31/05/2024
We are thrilled to be Plating Up WA with Buy West Eat Best this June!
This month-long ode to our beautiful State showcases special dishes loaded with Western Australia’s best seasonal ingredients at some of WA's most exciting venues!
You'll be excited to see Linley Valley Pork on the menu... from the incredible Filipino pork lechon feast at Miss Mi to Lums Wine Bar's hearty slow-cooked pork belly. There's more to discover and we'll be shining the spotlight on each dish.
Time to start planning your culinary adventure and taste the love! Go to www.platingupwa.com.au for more information.
28/05/2024
Celebrate National Burger Day with this quick and delicious Pork Belly Rasher Burger!
You'll need...
¼ cup smoked bbq sauce
¼ cup tomato sauce
1 tbs Worcestershire sauce
1 tbs sriracha hot chilli sauce
1 tbs honey
8 Linley Valley Pork belly rashers
4 brioche burger buns, split
1/3 cup whole egg mayonnaise
1 baby cos lettuce, leaves trimmed
1 carrot, shredded lengthways
1/3 cup coriander leaves
1/3 cup small mint leaves
1 long red chilli, deseeded and sliced
1. Preheat oven to 200˚C/180˚C fan-forced.
2. Combine barbecue sauce, tomato sauce Worcestershire sauce, sriracha sauce and honey in a large bowl. Add pork belly rashers and toss to coat. Stand for 10 min.
3. Place pork belly rashers onto greased wire rack in the base of large roasting pan. Pour 1 cup water into the pan. Cover roasting pan with foil and place in oven. Roast for 30 minutes.
4. Remove foil and roast for a further 30 minutes or until golden and very tender.
5. Toast burger buns. Spread cut sides of buns with mayonnaise. Dividing ingredients evenly, top each bun base with lettuce, carrot, coriander, mint, pork rashers and chilli. Top with the bun tops and serve.
Be transported to the izakayas of Japan with our 'Yakiton' pork belly and spring onion skewers. Enjoy as a delicious snack or serve as a Japanese rice bowl with edamame, avocado and cucumber.
Ingredients
- 500g Linley Valley Pork belly fingers
- 6 spring onions
- 4 tsp pickled ginger
- 1 tsp togarashi (Japanese spice mix)
- Kewpie mayo
- Soak some wooden skewers in water while you prep the vegetables.
- Slice the spring onions in half, separating the white ends from the green ends. Chop the green ends into approximately 4cm lengths – the same width as the pork belly fingers. Finely slice the green ends and reserve for garnish.
- Thread each pork belly finger and 2 lengths of spring onion onto a skewer, piercing multiple times to wrap the onion. Once all skewers are threaded, lightly spray both sides with oil and sprinkle with salt.
- In a hot pan, grill the skewers spring onion side down for 3 minutes, or until brown. Flip and grill for a further 2 minutes, then remove from the heat.
- Sprinkle togarashi over the skewers and serve with pickled ginger, sliced green spring onion and a good squeeze of Kewpie mayo.
Pork Lollipops with Crackle Dust! It's the CheatMeats recipe you've been waiting for and it may be a long one, but trust us when we say this is a MUST-TRY! The addition of crunchy crackle dust guarantees you have the ultimate flavour and texture combo.
Here's the recipe:
- Slice the Linley Valley Pork belly into thick strips and carefully remove the rind.
- Place the rind on top of a baking paper lined sheet pan and season with salt.
- Place another sheet pan on top, then transfer to a preheated oven set to 200C for 35 min until crunchy.
- Apply mustard to both sides of the pork belly strips and massage in.
- Apply CheatMeats Signature Pork Rub to all sides of the pork belly.
- Place onto a wire rack and then skewer through the middle.
- Place into the smoker set to roughly 140C for 3 hours.
- Once the crackle has cooled on the bench, smash it with a meat tenderiser and set aside for serving.
- Once the pork has a beautiful colour remove from the smoker and place into a foil tray.
- Add 1 full can of your favourite beer and wrap tightly in foil.
= Place back in the smoker for a further 2 hours until tender (roughly 95C)
- Remove and place on a wire rack.
- Add the excess liquid to a small pot along with 1/2 cup bbq sauce and 1/3 honey.
- Reduce over medium heat until thick.
- Pour the glaze over the top of the pork belly and brush lightly.
- Place back into the smoker for 15 min until sticky and glossy.
- Remove and allow to rest for 10 min.
- Sprinkle crackle dust on a plate to serve then add the pork belly lollipops.
- Sprinkle more crackle dust over the top and serve 🤗.
We can't wait to share CheatMeats latest recipe for Pork Crackle Dust! 🥓🤤
It's a great way elevate your next low n slow pork belly dish with zero wastage! Keep the rind and crackle it up in the oven for the ultimate flavour and crunch. Recipe coming soon.
13/05/2024
It's time to try sous vide pork cutlets! This recipe by Jo's Kitchen promises juicy, succulent pork cutlets. You've got to give it a go.
Marinated overnight in a delicious homemade jerk sauce, then sous vide at 60°C, seared and basted in more delicious sauce. Plenty of flavour in every bite! Jo recommends serving up with a salad of grilled pineapple, cucumber, red onion, mint and chilli.
Here's the recipe:
Ingredients
4 Linley Valley Pork French Pork Cutlets (approx 250g each)
½ onion
1 large green chilli, add more or less to suit taste
1 spring onion, roughly chopped
1 tbs fresh thyme
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
1 tsp peppercorns
1 tsp salt
1 tbs brown sugar
¼ cup olive oil
¼ cup fresh lime juice
1 lime sliced
1 tbs butter
Method
🔸️ Remove rind from the pork cutlets.
🔸️ Make the jerk marinade by adding onion, spring onion, thyme, chilli, cinnamon, nutmeg, ground cloves, pepper, salt, brown sugar, lime juice and olive oil into a food processor. Process until smooth.
🔸️Place pork cutlets into a vac seal bag, add ¾ of the jerk marinade. Refrigerate the remaining marinate.
🔸️Vac seal the pork and marinate overnight in the fridge.
🔸️Set your sous vide to 60°C/140F and heat the water bath.
🔸️Submerge the vac sealed pork and cook for 2 hours. After 2 hours, remove pork and allow it to rest for 5 minutes.
🔸️Melt butter in a large skillet and sear pork 1-2 minutes on each side, baste with the marinate as the pork cooks. Cook time will vary, depending on how you like your pork cooked. These cutlets were cooked to an internal temperature of 71°C/160F.
12/05/2024
Celebrating all the wonderful mums and mother figures today! Happy Mother’s Day from all of us here at Linley Valley Pork.
This beautiful dish is on the menu at Old Young’s Kitchen.
08/05/2024
This beautiful Porchetta by Helenrelativestyle makes for an epic centrepiece at your next family feast. Time to start thinking about what to cook Mum for Mother's Day this weekend!
Jo's Kitchen has done it again with her Honey Bourbon Pulled Pork!
"This is one succulent pulled pork recipe that you should save for later......and it's perfect with a fennel and cabbage slaw, a drizzle of honey bourbon bbq sauce in a brioche slider. And what's even better....it's easy to prepare and the oven does all the work."
Ingredients
2kg-2.5kg Linley Valley Pork scotch/collar butt
3 tbs sugar
2 tsp salt
1 tbs smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp ground coriander
½ tsp ground black pepper
400mls ginger beer
2 tbs olive oil
Method
Preheat oven to 150°C
Trim pork into large cubes, around 10 pieces (this reduces the cooking time)
In a bowl, combine the brown sugar, salt, pepper, coriander, onion powder, garlic powder, and paprika and coat pork evenly.
Heat oil in a large dutch oven on the stove and sear pork on all sides, cook in batches if necessary. You'll need to work quickly so you dont burn the spices.
Remove from heat and pour in the ginger beer. Cover and cook in the oven for 3 hours.
After 3 hours, check the pork tenderness with a fork. Remove lid and cook for 30 minutes or until pork is tender and falls apart with a fork.
For the Honey Bourbon BBQ Sauce
Ingredients
1/4 cup bourbon
1/4 cup honey
1 tbs hoi sin sauce
2 tsp Dijon mustard
2 tsp brown sugar
3 tbs tomato sauce
2 tsp apple cider vinegar
2 tsp soy sauce
2 tsp worcestershire sauce
1 tsp Sriracha
1/2 tsp cracked pepper
Mix all ingredients in a small saucepan over low heat and bring to a slow simmer for 5 minutes, stirring regularly.
Pour the Honey Bourbon Sauce over the pulled pork and stir through!
Pulled Pork Basics by CheatMeats using Linley Valley Pork pork scotch. 🤤 It doesn’t get any easier than smoked pulled pork with a splash of beer for maximum tenderness! Forget about dry pulled pork this is the ONLY recipe you need to follow ⬇️
- Lightly trim the pork scotch of any hard fat but it shouldn’t need much
- Generously apply mustard as a binder to all sides
- Sprinkle your favourite BBQ Pork Rub over all sides
- Place into the smoker or bbq at 120℃ for roughly 4 hours
- Once the bark has set nicely, remove the pork and transfer to a foil tray, then pour in 1 full bottle of beer
- Wrap tightly with two layers of foil and continue smoking for a further 3 hours
- Once the pork reaches an internal temp of 93℃ and is probing tender, remove and allow to rest for 1 hour
- Remove the foil and pull the pork into delicious juicy chunks
Enjoy!
23/04/2024
West Coast Fever have already dominated the court in their first two games of the 2024 Suncorp Super Netball. Linley Valley Pork Pork is proudly sponsoring West Coast Fever for what’s set to be another successful season!
Stay tuned for our cooking series West Coast Fever players and West Australian Good Food Guide! We’ll be Fuelling Champions with Pork Powered Meal Prep.
Photo credit Clix by Mia
22/04/2024
Jo's Kitchen's Sticky Pork Belly Tacos will certainly hit the spot! Here's her delicious recipe for Sticky Pork Belly in the airfryer.
Ingredients
750g Linley Valley Pork pork belly, rind removed and sliced into even strips
1/4 cup hoisin sauce
2 tbs kecap manis (sweet soy)
2 tbs Sriracha sauce
2 cloves garlic, crushed
3cm piece fresh ginger, peeled and finely chopped
In a large bowl, combine all ingredients, making sure the pork is covered in the marinate. Cover and refrigerate for a minimum of 30 minutes.
Airfry at 170°C for around 15 minutes or until pork is cooked through and marinate is nice and sticky.
To serve
Flour tortillas
Sriracha Kewpie
Shredded cabbage and carrot
Pineapple, chilli n mint salsa
Fresh jalapeño
Sticky Pork Belly Rashers
Our Greek Butterflied Pork Shoulder is marinated, packed full of Mediterranean herbs and spices. Just add a little olive oil and it’s ready for the oven. Perfectly cooked pork in no time.
Look out for our ready to cook range in your local independent grocery store.
15/04/2024
How about a DIY Banh Mi Platter for your next night in?! Impress your guests with this epic feast.
Ingredients
500g cooked crispy pork belly
1/4 cup rice wine vinegar
1 tsp caster sugar
2 carrots, cut into long matchsticks
2 green onions
½ red onion, thinly sliced
4 baby cucumbers, quartered lengthways
1 cup fresh coriander sprigs
1 cup fresh mint sprigs
3 long red chillies, thinly sliced diagonally
1 cup whole-egg mayonnaise
100g pork liver pate
Sriracha sauce to serve
8 baby Vietnamese rolls
Method
Slice the spring onions into thin 10 cm strips and place into a bowl of ice water. Store in the fridge until ready to serve.
Combine sugar, vinegar and a pinch of salt in a medium bowl.. Add the carrot and toss to combine. Set aside until required.
Slice the rolls lengthwise. Slice the crispy pork belly into bite sized chunks. Drain the carrots and spring onion and pat dry with paper towels.
Arrange all the ingredients on a platter and serve! To make your own banh mi, spread the rolls with pate and mayonnaise, then stuff with pork belly and salad. Finish with a drizzle of sriracha.
04/04/2024
Kwinana Meat & Poultry owner Adam has been a big supporter of Linley Valley Pork for many years. You’ll even find him proudly sporting our merch! His store is a true meat emporium where you’ll find a huge array of our finest cuts. From pork scotch fillet to belly or ribs plus beautiful pork chops and Italian pork sausages.
31/03/2024
Wishing you a very Happy Easter with family and friends from all of us here at Linley Valley Pork.
17/03/2024
Juicy, lean pork loin steaks are the perfect, healthy protein hit to pair with the best summer produce in a classic Greek salad. What takes this recipe to the next level is turning the zesty, garlicky pork marinade into a delicious dressing you’ll want to drizzle on absolutely everything.
https://linleyvalleypork.com.au/lemon-oregano-pork-loin-steaks-with-greek-salad/
12/03/2024
Guinness glazed pork Burnt Ends by CheatMeats 🍀 The ultimate snack to serve up with a cold Guinness on St Patrick's Day this Sunday.
- Remove the pork belly rind and slice in to thick cubes.
- Pour 1/2 can of Guinness into a mixing bowl for the binder.
- Dunk the cubes in to the Guinness then cover in a combination of salt, pepper and garlic powder.
- Transfer to a wire rack and in to the BBQ or oven at roughly 160C for 2 hours.
- For the glaze combine 1/2 cup of Guinness, 1/4 cup of honey, 1/4 cup brown sugar and 1 TBSP of mustard.
- Place in a pot on medium heat and allow to simmer and thicken.
- Transfer to a bowl and set aside to cool.
- Remove the pork belly cubes from the BBQ or Oven and place in a foil tray.
- Add the remaining Guinness or roughly 1/2 cup if you have snuck some for yourself.
- Cover tightly with foil and place back in the BBQ or Oven for a further 2 hours.
- Once softened remove the foil and pour the Guinness Glaze all over the pork and toss.
- Continue cooking for a further 45 minutes to allow the glaze to caramelise.
- Remove and allow to rest for 15 min before serving.
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