Pork Stroganoff


We’ve had a few people ask us for the recipe for the Pork Stroganoff we made last week. It’s a variant on the more common Beef Stroganoff and we find that it’s a richer and certainly delicious dish that our family (kids and all) love. You can even get away with smuggling a few more greens into the recipe.



¼ cup Olive Oil (good quality like Salute)

600g McIvor Farm Pork Scotch Steaks, thinly sliced

1 Onion (or Leek), thinly sliced (from Spring Creek Organics)

2 cloves Garlic, finely chopped

500g Swiss brown Mushrooms, thinly sliced (preferably Ballarat Mushrooms)

60g butter

100g Spinach, Kale, thinly sliced (from Spring Creek Organics)

2 tbs Flat Leaf Parsley, finely chopped (or thyme)

¼ tsp Nutmeg (I like more!)

1 cup Sour Cream


  1. Heat 2tbsp of Olive Oil in frying pan over a high heat. Season pork with salt & pepper, then cook in batches for a few minutes or until brown, set aside.
  2. Heat the remaining Olive Oil in pan, reduce heat to medium. Add Onion (or leek), garlic, mushrooms cook, stirring occasionally until mushrooms are golden.
  3. Add spinach and parsley and toss until spinach is wilted.
  4.  Add nutmeg, season with salt & pepper (I like lots of black pepper!)
  5. Add Sour Cream and ½ cup of water (or cream if you like it rich & creamy) and bring to the simmer. Add the cooked pork and warmed through.
  6. Serve with Rice

Chinese New Year of the Pig – Sticky Asian Pork Neck

For those playing along at home, Chinese New Year of the Pig comes around every 12 years, and 2019 is the year since the mid-2000’s. Jason and I feel connected to Year of The Pig because Jason was born in the Year of the Pig, we were married in the Year of the Pig and our farm…well, we’re obviously pretty crazy about pigs!

In celebration for 2019 as the Year of the Pig we’ve roasted up pork neck in a deliciously sticky Asian Pork Neck recipe (original recipe by Donna Hay).



This will feed around 4-5 people 



500-600gm Pork Neck (this is a half serve if using a full neck double the below ingredients)

20g ginger, sliced

2-3 cloves of garlic

2 star anise

1 red chilli, halved

1/4 cup of brown sugar

1/2 cup Shaoxing (Chinese cooking wine)

1/4 cup oyster sauce

1 teaspoon Chinese five-spice



  1. Preheat oven to 180 degrees Celcius
  2. In a jug mix sugar, Shaoxing, oyster sauce and five spice until sugar is dissolved
  3. Place pork, ginger, garlic, chilli and star anise in a deep, heavy based pan with a lid
  4. Pour sauce mixture over the meat and put lid on.
  5. Cook for 2 hours, turning halfway through
  6. Increase heat to 200 degrees and cook for a further 30 minutes or until the pork is sticky and tender


Pork Ribs Recipe

This recipe for pork ribs is a family favourite in the Hagans house.

The kids love it, and Jason and I love the easy of making it.


700g US (American) Pork Ribs

250ml of Stock

A couple of Garlic Cloves – squashed

Handful of Bay leaves




In the summer we use a bench-top slow cooker. This stops the house from heating up from the oven. If using a slow-cooker simply place all ingredients in the base of the cooker, use enough stock to cover the ribs – then we cook for 4-6 hours.


Preheat the oven to 150-170 degrees

1. Place the ribs in a baking dish and cover with the stock. Add the bay leaves and peppercorns.

2. Wrap the dish with a sheet of baking paper then cover with foil. Place in a moderate oven.

3. Cook for 3 or so hours.

4. Remove ribs from the pan and place onto the BBQ or into a hot pan. Cook until the outside start to brown and get a nice golden coating.

5. Serve with veggies or a summer salad.

Leftover Christmas Ham Recipes

What’s the best part of Christmas eating? Waking up the day after all the family has been around and knowing you’ve got leftover ham in the fridge.

Plan ingredients you’ll need ahead of time. This is desirable with shops having adjusted service hours during the festive season. It also reduces waste – if you have what you need you won’t throw out unmatched leftovers.
  1. Fry it in the pan for breakfast with your eggs (pasture raised, of course). Delicious in an omelet and include other fridge treasures like cherry tomatoes, onions, cheeses and some of the leftover pouring cream
  2. Antipasto grilled cheese – that’s right, add everything from your fridge, cheese and slices of ham, put it in the jaffle maker or fry in either side in a pan with a little butter.
  3. Thinly sliced ham wrapped around asparagus – if you’re feeling a bit full from the meal the day before but still after a delicious snack we can definitely recommend this one. Grab a couple of blanched stalks of asparagus, wrap with finely sliced ham and use a toothpick to secure. Pop in the oven until just starting to brown. Serve with cranberry sauce, aioli or a squeeze of lemon.
  4. Pizza! Lay the ham down on top of a pizza base, Turkish bread or pita bread, add your favourite toppings and bake until the cheese starts to melt
  5. The bone – don’t throw it away. Make a delicious stock with it as a great base for your next soup

How to store your Christmas Ham 101

There’s nothing worse than spoiled food or food that didn’t reach it’s potential. Knowing that our hams didn’t make it all the way to their end at your house would just break our little hearts. So here are our tips for getting the most out of your Christmas ham this year.

How to store your Christmas Ham 101

  1. Keep the skin covering the ham for as long as you can.
    This is the outer layer you’d usually peel back or cut away to reach the ham underneath. We recommend just peeling back while you slice what you need rather than removing the whole lot. This will help it stay moist and avoid that crust that forms on ham that’s left to long unwrapped in the fridge.
  2. Use a ham bag
    1. Start by making up batch of warm water and white vinegar solution (in a bowl or jug). Fill a jag 3/4 of the way up with warm water and a good splash of white vinegar, stir. Submerge the ham bag until it’s completely wet. Remove from the liquid and wring out any extra water
    2. Place the ham in the bag and place on a plate on the bottom shelf of the fridge
    3. Remember that fridges are very dry environments so be sure to keep the moist (but not dripping wet) and change over every couple of days by using a clean ham bag and dipping it in water and vinegar solution

If you get stuck at any point feel free to get in touch with us and we’ll help out however we can

Honey & Mustard Ham Glaze

McIvor Farm Honey Mustard Ham Glaze

McIvor Farm Honey Mustard Ham Glaze

‘A simple and delicious ham glaze that brings out the flavour of the pork’

We’ve tested many ham glazes over the years. We’ve found many are too sickly, too molassesy or just plain bad.

This year we’ve tested out a recipe for ham glaze that’s simple, quick to make and doesn’t drown out the flavour of our beautiful pork.

Give it a try and let us know what you think.




  • 1 jar (or the equivalent of 1 cup) of local Australian honey
  • 1/4 cup of wholegrain mustard
  • 1/4 cup of packed brown sugar
  • 200g of unsalted butter


Add all items into a small pot on the stove and bring to a gentle boil. Once the sugar has dissolved remove from heat and set aside until cool. Now you’re ready to brush over your ham to be baked.

This can be refrigerated for up to a week.

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