Recipe ideas that highlight Kunekune pork’s flavor, tenderness, and versatility in cooking.

Kunekune pork can work well in roasts, stir-fries, stews, tacos, sausage, and pork-belly dishes. Some Kunekunes are raised with pasture or forage as part of the feeding program, but finishing diets vary by farm, so flavor should not be attributed to one fixed “Kunekune diet.” The recipes below focus on practical ways to use the cuts.

Educational pork-cut guide showing packaged loin chops, pork shoulder, belly, ribs and ham alongside typical ways to roast, braise, sear or crisp the different cuts.
Choose the recipe to suit the cut: loin is suited to roasting, shoulder to slower cooking, and belly to crisp preparations. Illustration of cut choices, not a photograph of one BF Farm carcass.

Food-Safety Note

USDA pork temperature comparison graphic: whole-muscle pork steaks, chops and roasts reach 145 degrees Fahrenheit and rest three minutes, while ground pork and fresh sausage reach 160 degrees Fahrenheit.
USDA FSIS minimum internal temperatures: whole-muscle pork 145°F plus a 3-minute rest; ground pork and fresh sausage 160°F. Check with a food thermometer.

Use a food thermometer rather than color or browning as the safety check. USDA FSIS recommends cooking whole-muscle pork steaks, chops, and roasts to at least 145°F (62.8°C) followed by a 3-minute rest; ground pork and ground-pork sausage should reach 160°F (71.1°C). You may cook cuts to higher temperatures when the recipe needs additional tenderness. [1] [2]

1. Roast Kunekune Pork with Garlic and Sage

A garlic-and-herb-crusted roasted pork loin sliced into thick tender pieces on an oval ceramic serving platter with pan juices, sage leaves and whole garlic beside the roasting pan.
Illustrative finished dish: sliced garlic-and-sage pork loin served with pan juices. Use a thermometer and rest before carving.
  • 4 lbs kunekune pork loin
  • 4 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup apple cider

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Mix garlic, sage, olive oil, salt, and pepper to create a marinade.
  3. Rub the marinade all over the pork loin.
  4. Place the pork in a roasting pan and pour apple cider around it.
  5. Roast for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C).
  6. Let rest for 10 minutes before slicing. Serve with pan juices.

2. Kunekune Pork Stir-Fry

  • 1 lb kunekune pork, sliced thinly
  • 2 cups mixed vegetables (broccoli, bell peppers, snow peas)
  • 3 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic, minced
  • 2 green onions, sliced

Instructions:

  1. Heat sesame oil in a large skillet or wok over high heat.
  2. Add sliced Kunekune pork and cook until browned and the thickest pieces have reached a safe whole-muscle pork temperature; use a food thermometer rather than color alone. [2]
  3. Stir in garlic and cook for an additional minute.
  4. Add mixed vegetables and soy sauce, stir-frying until vegetables are tender-crisp.
  5. Garnish with sliced green onions before serving over rice or noodles.

3. Kunekune Pork Cassoulet

  • 1 lb kunekune pork sausage or diced pork
  • 1 can white beans, drained and rinsed
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  1. In a large pot, brown the kunekune pork sausage or diced pork over medium heat.
  2. Add onion, carrots, and garlic, sautéing until vegetables are soft.
  3. Stir in white beans, chicken broth, thyme, salt, and pepper.
  4. Simmer for 30 minutes, allowing flavors to meld.
  5. Serve garnished with fresh parsley.

4. Kunekune Pork Tacos with Pineapple Salsa

  • 1 lb kunekune pork (shoulder or tenderloin)
  • Corn tortillas
  • 1 cup pineapple, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions:

  1. Cook the kunekune pork in a slow cooker or by roasting until tender. Shred or slice as desired.
  2. In a bowl, mix pineapple, onion, cilantro, lime juice, salt, and pepper to create salsa.
  3. Warm corn tortillas and fill with kunekune pork and pineapple salsa.
  4. Serve with lime wedges.

5. Kunekune Pork and Apple Stew

  • 1.5 lbs kunekune pork shoulder, cubed
  • 2 apples, peeled and chopped
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon thyme
  • Salt and pepper to taste

Instructions:

  1. In a large pot, brown the pork cubes over medium heat.
  2. Add onions and garlic, sautéing until onions are translucent.
  3. Stir in apples, broth, thyme, salt, and pepper.
  4. Simmer for 1 hour until the pork is tender.
  5. Serve warm with crusty bread.

6. Kunekune Pork Belly Bites

  • 1 lb kunekune pork belly, cut into cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon five-spice powder
  • Sesame seeds (for garnish)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine soy sauce, honey, and five-spice powder. Toss pork belly cubes in this marinade.
  3. Place on a baking sheet lined with parchment paper and roast for 30-35 minutes until crispy.
  4. Sprinkle with sesame seeds before serving.

© 2025 BF Farm Kunekune Pigs

Sources & References

  1. USDA FSIS: Safe Internal Temperatures for Meat and Poultry
  2. USDA FSIS: A Food Thermometer, Not Color, Determines Safety

About the Author

Mark Bengtson's perspective here begins with the animal and the finished pork; the recipes are meant as practical ways to use it, not as nutritional or culinary-professional advice. Cooking-safety guidance remains tied to the cited sources.