Get the most out of your Kunekune pork with these creations from Chef Steve Wilson

Meet Chef Steve

My name is Steve Wilson and I’ve been working in professional kitchens for almost 40 years. As a child I got started cooking in the kitchen with my grandmothers and just never stopped. I’ve been a Red Seal Chef since 1996 after studying and working in both Canada and the United Kingdom. Over the years I’ve worked in almost every sort of kitchen you can imagine; hotels, restaurants, pubs, bars, golf clubs and resorts. 5 years ago, my family and I left Ontario and came to Prince Edward Island, with no regrets.

I believe in supporting your local community and your local farmers. I’ve helped run farmers markets, worked with local charities and tried to advocate for buying local. This has allowed me to discover some amazing ingredients over the years; unique foods that not everyone is lucky enough to find. The KuneKune pork from Thistledown Farms is definitely one of those amazing ingredients.

Keep an eye here for recipes and cooking tips for KuneKune pork. And if you have any questions, I’m happy to do my best to answer them.

Looking forward to hearing from all of you. Can’t wait to see what you’re cooking too! (Send us pics on facebook and instagram!!)

Chef Steve's Never-Fail Roast Pork Seasoning


  • 1 tsp dry rosemary
  • 1 tsp dry thyme leaves
  • 1 tsp summer savory
  • ½ tsp mustard seeds
  • 1 tbsp smoked paprika
  • 2 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 3 tbsp kosher salt


  1. Place first 4 ingredients in a spice grinder or mortar and pestle and grind until almost powdered. A little texture is fine.
  2. Transfer to a small mixing bowl and add remaining ingredients. Mix well.
  3. Use immediately, or transfer to a sealed container and store out of direct light.

Slow Roasted Chinese Pork Belly Bites


  • 1 tsp minced garlic
  • ½ tsp Chinese 5 spice
  • ¼ tsp ground ginger
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp packed brown sugar
  • 1 tbsp garlic hoisin sauce
  • 2 tbsp Thai sweet chili sauce
  • 2 lb skinless kune kune pork belly, cut in 2″ cubes


  • 1 tbsp packed brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp garlic hoisin
  • 1 tbsp Thai sweet chili sauce


  • ¼ cup chopped chive or green onions


  1. Stir marinade ingredients together until well combined.
  2. Toss together with the pork belly and transfer to the fridge for 30 minutes.
  3. Mix the pork and marinade again and refrigerate for an additional 30 minutes.
  4. Preheat oven to 275°F
  5. Transfer pork belly pieces in a single layer to a rack in a roasting pan with at least 2” sides.
  6. Place in oven and cook for 1 hour. Remove from oven and using tongs, flip the pieces and return to oven.
  7. Increase heat to 300°F.
  8. Cook for 1 hour. Remove from oven, flip pork pieces around again and return to oven for 45 minutes more. At this point the pork should be browned and the fat well-rendered. (At this point, it may be necessary to pour off and discard some of the rendered fat.)
  9. While the pork belly is cooking, combine the glaze ingredients.
  10. Remove pan from oven and brush pork thoroughly with the glaze.
  11. Return to oven and cook for 10 minutes.
  12. Remove the pork and flip all pieces. Brush with remaining glaze and cook for a final 10 minutes.
  13. Remove from oven. Transfer to a serving plate and sprinkle with the chives or green onions