Page 10 - APN May 2017

Recipe
Hoisin-glazed slow-roasted pork shoulder
INGREDIENTS METHOD
• 2 kg pork shoulder, bone in, skin removed and fat trimmed
• 6 cloves garlic, smashed
• 1 large piece fresh ginger, roughly
chopped
• Juice and zest of 1 lime
• 1/2 cup hoisin sauce
• 1/2 cup plum sauce
• Salt and pepper
• 1 cup apple cider
Corn, tomato and bean salad
• Mix together corn kernels from one cob of corn
• 1 x 410g can diced tomatoes, drained • 1 x 410g can bean mix of choice
• 1 tablespoon chopped parsley
• Olive oil
1. Preheat the oven to 140C.
2. Place the garlic, ginger, lime juice and zest, hoisin sauce
and plum sauce in a blender, blend until smooth and
well combined. Season with salt and pepper.
3. Lineadeepbakingdishwithsomebakingpaper,place
the pork into the dish and spread the hoisin and plum sauce over the trimmed pork shoulder. Pour the apple cider around the base of the pork.
4. Coverwithapieceofbakingpaperandthencompletely cover and seal tightly with foil.
5. Placeintheovenandcookslowlyforabouteighthours or overnight. When ready, the pork should be very tender. Place on a board with pan juices beside.
6. For the corn and bean salad, toss the ingredients together, season and sprinkle with chopped parsley and a drizzle of olive oil.
7. Serve glazed pork with grilled corn and the corn and bean salad.
Prep time 15 min | Cook time 8 hours | Serves 4
For more delicious pork recipes, visit pork.com.au
Pork CRC chairman Dennis Mutton relaxed with Emalyn Loudon (consultant/Pork Innovation WA) and Johanna Pluske (SciEcons Consulting) after a very positive and informative Pork CRC/APRIL ideas dinner.
APRIL meeting in May in WA
PORK CRC chairman and completed before
tablish its inaugural R&D commercialisation com- mittee and I intend to en- sure it’s a strong driver capable of delivering what industry needs,” Mr Mut- ton said.
“APRIL is all about en- couraging and facilitating mutually beneficial and profitable relationships between industry, service providers and R&D in- stitutes that will deliver serious game-changing results.
“Industry hot buttons that APRIL will likely press for change include feed effi- ciency, feed utilisation, pig health and antibiotic re- sistance and cost-effective means of enhancing animal welfare.
“As Roger and I move around Australia meeting with key stakeholders, we intend to take the feed-
☛ continued P11
Dennis Mutton and CEO Roger Campbell met with West Australian researchers and industry representatives on Mon- day, May 1 to workshop opportunities and ideas for innovative R&D as Pork CRC transitions to Australasian Pork Re- search Institute Limited, which commenced in November 2016.
Pork CRC’s eighth and final investment round has been completed, with the Board supporting 11 of 37 proposals at a total cash value of more than half a million dollars.
The next major invest- ment round will be by APRIL in October-No- vember this year.
According to Dr Camp- bell, Pork CRC is still open for $50,000 innova- tion proposals, but these must be very innovative
September 30, 2018.
“So, there’s plenty of time for researchers and industry to consider their R&D options and get their good ideas in to us, but I stress that proposals must be potentially system changing and/or have re- alistic revenue-generating potential,” Dr Campbell
said.
“Those proposals which
prove successful and war- rant further research are likely to be supported longer term by APRIL.”
Mr Mutton said APRIL, with an annual R&D budget of up to $2 million, would focus on support- ing projects, preferably with industry partners, which would have smart outcomes, including com- mercialisation prospects and intellectual property generation.
“APRIL will soon es-
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Jae Kim (AB Vista) and Pork CRC CEO Roger Campbell discussed the future of weaner pig nutrition research at the Pork CRC/APRIL ideas dinner.
Dennis Mutton shared his views with Emalyn Loudon at the Pork CRC/APRIL ideas dinner. Emalyn advocated strongly for ongoing support for WA’s talented and experienced researchers and technicians.
Page 10 – Australian Pork Newspaper, May 2017
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