PorkStar

07/04/2026

Moist, caramelised and bloody delicious by chef Jamie Gannon

Fire up the grill with this recipe from our Autumn/Winter seasonal campaign link below🐷

https://www.porkstar.com.au/wp-content/uploads/sites/4/2026/04/AUSP0120_PorkStar_RecipeBook_LR.pdf

07/04/2026

PorkStar is proud to be sponsoring the Australian Professional Chef of the Year at the Restaurant and Foodservice Show, ICC, 25–27 May.

The Australian Professional Chef of the Year is one of the industry’s most prestigious competitions, testing chefs’ creativity, skill, and precision under intense pressure. Cooking live, competitors must showcase flawless technique and a deep understanding of flavour. Only the most innovative chefs will rise to the top.

Applications are now open, so spread the word and enter today!

Applications for Australian Professional Chef of the Year are now open. Apply today.

30/03/2026

Pigs head Sisig | A deeply savoury and textural take on a Filipino classic, combining braised, grilled, and finely chopped pork enriched with a sharp, citrusy dressing - Takam Restaurant

08/03/2026

From the heart of hospitality to the soul of Malaysian cuisine

Junda Khoo of Hojiak Townhall shares why the journey is just as fulfilling as the destination 🔥

05/03/2026

Pork pride🌈

Bold flavours, fierce energy and Mardi Gras vibes at Bloodwood with Chefs Claire Van Vuuren @
Chris Jordan

05/03/2026

Pièce de résistance. Nik Hill 👌

An unforgettable night with Chef Nik Hill Porcine celebrating the whole beast, no holding back 🔥

01/03/2026

Chef Alex Wong Lana Berkshire smoked pork jowl skewers

Slow cooked, Cold smoked, Finished over charcoal

27/02/2026

Snack Session | Porcine

Our recent snack session chef Nik Hill dove into the forequarter breaking down the neck and exploring the versatility of mince. From presa to terrines, pork really is the gift that keeps on giving😉

16/02/2026

“They’ve always been called a magical animal.” 🐖

For Michael Robinson at Hungerford Meat Co, it’s about honoring the whole animal.
Understanding the product you’re using and where it comes from. Working with farmers, following the same beliefs, and sharing the same goal is what makes every cut meaningful.

10/02/2026

Camerarderie. Adrenaline. Passion.

Chef Alex Wong talks about what first pulled him into the kitchen and why pork remains a constant on the menu🔥

08/01/2026

Porchetta di Testa, from head to plate. Recipe by

Ingredients

1 pig head (ears, tongue and snout all attached)
Brine
5 litres water
350gm salt
200gm brown sugar
5gm coriander seed
5 x cloves garlic
5gm yellow mustard seeds
2 x star anise
3 x cloves
5gm dried chilli
5gm black pepper
5gm fennel seeds
1b Parsley chopped
1 lemon zest
2 tablespoons Calabrian chilli

Method

Make the brine. Place all the ingredients into a pot and bring to the boil remove immediately and allow to cool. Place in the fridge until cold.
Clean pigs head, removing and hairs with a blowtorch.
To remove the meat from the skull. Turn the head over and score the skin, making a clean incision from the neck to the end of the head.
Pull back the skin on the left side and make small shallow cuts separating the skin from the bone. The trick here is to keep the entire skin of the head intact, including the ears.
Keep pulling with firm pressure and making incisions as you round the cheekbone, then cut to the top of the head. Repeat the process on the right side. Remove the skull.
Cut out the tongue.
Place the meat of the head into the brine. Brine for 8 hours.
Remove from brine and pat dry using paper towel.
Lay the head out flat skin side down. Place the tongue into the centre running down to the snout. To create a similar thickness across.
Sprinkle the parsley, chilli and lemon zest across the inside of the head.
Roll as tight as possible and roll with cling film. Place in a vacuum bag and seal on full.
Cook at 82C for 12 hours. Remove and place in ice water to instant cool.
Remove from the bag and cling film. Pat dry.
Smoke the porchetta using a smoker for about 30minutes. Chill.
Slice thinly while cold.