Linley Valley Pork Videos

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.

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!

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.

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!

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.

Crispy Asian Pork Belly 🥡🔥 CheatMeats latest Linley Valley Pork recipe is marinated in delicious Asian flavours and then air fried for the ultimate crunch! Served with rice this is a must-try! Full recipe below ⬇️ Flip 1.2kg of Linley Valley Pork belly over to the meat side and score in a crisscross pattern. Season the meat with 1 tbsp white sugar, 1 tsp white pepper and 1 tsp Chinese five spice. Massage the spices in to the meat getting it in to all of the scores. To a roasting tray add 1/2 cup Chinese cooking wine and 1/2 cup light soy sauce. Place the pork belly in to the roasting tray making sure the liquid is below the rind. Place the roasting tray in to the fridge uncovered and allow to marinade overnight. Poke the rind with a sharp knife as possible creating tiny holes. Brush with hi-temp oil then season lightly with salt. Place in to the air fryer set to 200C for roughly 45 minutes . Once the crackle has set remove from the air fryer and allow to rest for 15 minutes. Slice the pork belly and then serve over white rice. Garnish with chopped fresh chives and enjoy 🤗

Pork Kievs
Looking for a delicious midweek dinner to make in a flash? Try our Airfryer Pork Kievs! This twist on a classic uses our Linley Valley Pork Loin Steaks and is cooked in the airfryer in under 15 minutes! 4 Linley Valley Pork Loin Steaks (recommend 2 per person) 100g butter, softened 1 large garlic clove, crushed 1 tbsp finely chopped fresh flat-leaf parsley leaves Salt + pepper 1 cup panko crumbs 1/2 cup plain flour 2 eggs, lightly whisked Vegetable/rice bran oil spray Method - Place butter, garlic, parsley, salt and pepper into a bowl, mashing with a fork to combine. - Place spoons of the mixture onto a piece of baking paper and freeze for 20 mins or until firm. - Using a small, sharp knife, make a deep cut along 1 side of each pork loin steak to form a pocket (do not cut all the way through). Squeeze a portion of frozen butter into the pocket and press firmly to seal the meat. Season the cutlets well with salt. - Add flour, eggs and breadcrumbs to separate flat bowls. Coat each cutlet in flour, then egg, then crumbs. - Lightly spray the base of your airfryer with vegetable oil, then place the crumbed cutlets into the airfryer, being careful not to overlap. Fry at 190℃ for 6 minutes, then turn over and cook for a further 5 minutes. - Serve while piping hot with mashed potato and a fresh cabbage and apple slaw.

Perfectly cooked porchetta by Chef Francesco Trequattrini at Threecoins Italian Trattoria on Beaufort Street in Mount Lawley. You’ll find Linley Valley Pork porchetta on the menu at with potato crema and rosemary.

Pork Spring Rolls in the Air Fryer 🫔🔥 These are loaded with flavour and ready in no time thanks to the trusty air fryer. CheatMeats' recipe below ⬇️ Add 500g of Linley Valley Pork mince to a large mixing bowl with 1/2 grated shallot, 1/2 finely diced red chilli, 3 cloves minced garlic, 1 grated carrot, 1 finely chopped spring onion and 1 cup chopped white cabbage Add 1/3 cup soy sauce, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground ginger, 1/2 tsp white pepper and 1/2 tsp Chinese five spice Mix together until fully incorporated Fold up the corner of the spring rolls sheets then add 2 tbsp of the filling Fold up the edges then roll nice and tight Seal the end with a brush of egg Lightly spray with olive oil and then place in the air fryer pre-heated to 200C Allow to cook for roughly 30 min until crispy and golden brown Remove and allow to cool for 5 min Serve alongside a small bowl of Vietnamese dipping sauce and enjoy!

Crunchy Pork Belly Burnt Ends 😍 First CheatMeats smoked this for tenderness, then finished it in the oven for maximum crackle factor! Written recipe below ⬇️ Score the meat in a crisscross pattern without piercing through to the rind. Apply a light layer of mustard for the binder and massage it in. Add a generous layer of your favourite pork rub to the meat side. Place skin side up in the smoker set to roughly 125C for 2 hours. Once it’s probing tender remove and place into a foil tray. Poke small holes in the rind, then add a can of your favourite beer. Heavily salt the rind then place into the oven preheated to 200C for 35-40 min. Once the crackle has set remove and allow to rest and harden for 15 min. Flip meat side up onto a chopping board and slice into cubes. Serve up these delicious melt in your mouth morsels and enjoy.

This week's CheatMeats recipe... Roasted pork loin stuffed with tarragon and butter! 😍 Looking for a flavour loaded roasted pork dish that’s super simple to cook? We've got you! ⬇️ - Remove the pork loin from any packaging and pat dry with paper towels - Salt the rind, place on a wire rack, then in to the fridge uncovered overnight - Remove and pat dry again with paper towels to remove excess moisture - Flip the pork loin over butterfly in to one flat piece. - Season all of the meat with salt, pepper and garlic powder. -Add fresh tarragon and slices of butter then twine nice and tight. - Add a light layer of olive oil then season the rind generously with quality salt flakes - Place in the air fryer preheated to 200C for roughly 1 hour. - Once the pork loin has crackled, turn the oven down to 160C for 45 minutes. -Remove once you’ve hit an internal temp of 68V then rest on the bench for 15 mins. - Slice and serve on a plate 🤗

A quick and easy recipe cheat sheet for Katsu Crumbed Cutlets! - Remove the bone from the pork cutlets by slicing lengthways along the edge of the bone. - Lay the pork cutlets out on a large plate or tray. Sprinkle each side liberally with salt. - Allow to sit for 15 minutes or until the salt dissolves. - Place the panko breadcrumbs, flour and eggs in separate large bowls. - Dip each piece of pork into the flour, then egg and then coat in the breadcrumbs. - Pour about a centimetre depth of oil in a large frying pan, heat on medium. Cook the pork cutlets (in batches depending on the size of your pan) for about 7 minutes, turning occasionally to ensure an even golden colour. - Drain on paper towel and season with a little bit of extra salt.

The good folk at Mayfair Lane are sporting a mighty fine crumbed Linley Valley Pork cutlet. Enjoy with a side of apple slaw, whipped feta and herb oil for dipping. This gastro pub in West Perth is known for its hearty plates.

Nashville Pork Chops 🍖 Looking for a delicious way to spice up your pork chops? Well CheatMeats have the perfect quick and easy recipe that’s ready in under 15 minutes! Nobody likes dry pork chops so make sure you give these a try! ⬇️ - Season Linley Valley Pork Chops on both sides with your favourite BBQ pork rub. - Place the seasoned pork chops in a large pan set over high heat and grill for 4 minutes. - Flip and grill for a further 4 minutes. - Remove the pork chops and set aside. - In the same pan add 100g unsalted butter, 4 cloves garlic (minced), 1/2 shallot (finely diced), 1 tsp red chilli flakes, 1 tsp smoked paprika, 2 tbsp hot sauce, 2 tbsp honey and 2 tbsp brown sugar. - Mix well in the pan and allow to melt and thicken. - Place the pork chops back into the hot pan with sauce and cook for a further 1 minute each side. - Remove and serve on a plate with a generous spoonful of the sauce.