Pork

An exquisite peppered pork dish that can be whipped up for dinner parties in no time.

We used corella pears in this recipe. Dijonnaise is a commercial blend of dijon mustard and mayonnaise, available in supermarkets. Note

This pork and rosemary meatball dish is packed full of Italian flavours, even down to the angel hair pasta.

Replace pork with sliced chicken breast or beef rump steak. You can use basil if thai basil is out of season or you could replace the basil with coriander. Broccolini can be swapped with baby corn, if you like. Note

Quick, easy and full of flavour - this is a great Asian stir-fry for busy midweek dinners.

These pork, fennel and fig sausage rolls will be the most gourmet snack at the party.

A sweet, zesty and crispy Thai dish that literally means 'crunchy noodles'.

A sweet, rich and delicious spiced pork dish from Australian Women's Weekly.

Porcini, dried Italian mushrooms, are available from delicatessens, gourmet food stores and some supermarkets. Some butchers sell a pork and veal mixture, this is fine to use here. Buy 625g. Note

You need to cook 1 cup (200g) rice for this recipe. Or, use two 250g sachets of pre-cooked jasmine rice. Nasi goreng seasoning is a spice paste found in sachets in the Asian food section of supermarkets. Note

Remember that when you put food onto skewers, not to squash everything together. Leave a little space between each item to allow the heat to circulate and to ensure everything cooks through. If you have time, soak bamboo skewers in water for 30 minutes to stop them from burning during cooking, or cover the ends […]

Before starting the recipe, boil the kettle so you have boiling water ready to prepare the noodles. Note

To freeze, pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Thaw overnight in the fridge. Reheat in a 180°C/350°F oven for 30 minutes or microwave on medium power (50%) until heated through. Note

Sticky, smoky American-style pork ribs with a zesty and crunchy slaw.

Cripsy, crunchy and delicious schnitzels crumbed in garlic, sage and lemon.

Quick and easy Asian-style stick pork stir-fry for those busy midweek nights.

Make sure you cut all your vegies into similar size pieces. This ensures that they all cook at the same rate. If you cut your vegetables on the diagonal, it not only improves the attractiveness of the dish, it maximises their exposure to the heat. You could use chicken, beef or seafood in this recipe […]

An exquisite salad with slices of tender pork and sticky caramelised apple.

Pears, parsnips and red onion have a natural sweetness that is enhanced on roasting. This sweet flavour balances beautifully with pork’s creamy, fatty texture making it the perfect pairing. It’s the same reason apple works so well as an accompaniment with pork in all its forms. Note

This recipe will make about 36 balls. You can also use this stuffing to fill the cavity of a whole turkey or 2 large chickens. Note

Asian-style pork and chicken stir-fry with a wonderfully rich black bean sauce.

Recreate your favourite Asian starter dish at home with delicious satay and sweet and sour sauces.

Tender pork loin stuffed with capsicum and ciabatta crumb and served with a rosemary gravy.

Pork cutlets like you've never seen before with the sweet and smokey flavours of maple, bourbon and pear.

Some butchers sell a pork and veal mince mixture, which is what we call for here. If it is not available as a mixture, buy 500g pork mince and 500g veal or lean beef mince. This recipe is suitable to freeze at the end of step 4. Note

Substitute pork with chicken. This recipe is best made just before serving. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. This dish is traditionally German or Eastern European, but France adopted it when it annexed the Alsace region in the mid 17th century. It […]

Many cooks think pecans are only suitable used in desserts, but they are just as good in salads, stuffings and main courses. They are also great tossed in curry spices then roasted or coated in chocolate or toffee. Studies show that pecans contain the most antioxidants of any nut and about 60 per cent of […]

This recipe is cooked in a slow cooker on low over 8 &frac12 hours. Note

Use crisp, crunchy fresh water chestnuts for this recipe if they are in season; frozen fresh water chestnuts also can be found in many Asian grocers. About 5-medium sized chesnuts are needed for this soup. Note

Serve the cutlets with a spoonful of sweet apple sauce, if liked. Note

Char-siu sauce is a Chinese barbecue sauce made from sugar, water, salt, fermented soya bean paste, honey, soy sauce, malt syrup and spices. A little something out of the ordinary for those times when you feel you’ve cooked it all before. Note

Crispy and delicious pork rack with a sweet apple sage sauce from Australian Women's Weekly.

Crispy pork belly and nashi salad with a plum and five-spice dressing from Australian Women's Weekly.

Ask the butcher to cut the ribs into pieces that will fit into your slow cooker. Note

Delicious Asian-style main dish of sticky pork with wilted gai lan.

Deliciously tender pork, fennel and olive ragout that can be done in a pressure cooker in no time.

This delicious herb-marinated pork fillet is perfect enjoyed with a side salad, or some steamed veggies for a quick and tasty family dinner.

You can replace the pork medallions with lean pork fillet. Use a vegetable peeler to slice the carrot lengthways into thin ribbons. The pork can be served warm or cold. Reheat the pork, covered, in a microwave oven on HIGH (100%) for about 1 minute. Note

If buying prawns in the shell, you will need to buy about 185g uncooked prawns. Note

Thai basil, also known as horapa, is available from greengrocers and Asian supermarkets. To freeze; pack into freezerproof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through. Note

Soak bamboo skewers in cold water for at least 30 minutes before using to prevent them scorching during cooking. Note

Pork neck is a moist, tasty cut which pot-roasts really well. This is an easy way to cook; make sure the pan you use has a heavy base for even cooking and a tight-fitting lid. Note

The richness of pork works perfectly with fresh and aromatic flavours, as in the coating mixture and salad for this recipe. Loin chops have a fatty edge ­ trim it if you wish, but don’t remove it as it makes the meat flavoursome and luscious. Note

Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew. Note

These pork buns are the perfect fusion of French and Vietnamese cooking.

Ramen is a very popular Japanese noodle soup consisting of Chinese wheat noodles and a broth usually flavoured with meats and soy.

If japanese curry powder is unavailable, any mild flavoured curry powder can be used. Note

This tomato chilli jam is deliciously versatile ­use it as a condiment in sandwiches, to pep-up stir-fries or as a glaze for chicken, fish or lamb fillets or skewers. Note

You can use either red or green apples in this recipe. Note

Preserved lemon can be bought in delis and some supermarkets. Remove and discard the flesh then wash and dry the rind before chopping. Note

Can use leftover roast pork or chinese barbecued pork. Note

Also goes well with grilled pork sausages; barbecued veal steaks; pan-fried chicken breasts. Note

The pork neck can be marinated in the glaze the day before. The pork and potatoes can be roasted in an oven at 180°C/350°F. Note

Ask the butcher to cut the rib racks into pieces that will fit your slow cooker. Note

You can quickly peel the capsicum with a vegetable peeler if you don’t like the skin peeling off when it’s cooked. To freeze, complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight […]

Italian sausages are coarse pork sausages generally sold in plump links. They are usually flavoured with garlic and fennel seed or anise seed and come in two styles, hot (flavoured with thai red chilli) and sweet (without the added heat). They are available from speciality butchers and delicatessens. Note

The day before you plan to cook the pork, unwrap it, pat dry with paper towel and leave uncovered in the fridge. Doing this will dry the skin out a little which will assist with crackling. Note

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

Sprinkle with nuts, season to taste. Note

Delicious sweet and spicy Asian-style ribs are great for summer barbecues and dinner parties.

If you have time, the pork mixture at the end of step 1 can be marinated for a few hours or overnight in the fridge. Note

Ask your butcher to score the rind, 1cm apart, across the pork in the same direction as you will slice, to make carving easier. Note

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

A sweet, sticky and delicious Asian-style pork and plum stir-fry from Australian Women's Weekly.

Generally the meat filling and lettuce leaves are served separately; guests fill and roll their own lettuce leaves. Note

This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".

A quick and easy pork dish with a sweet and salty Asian coleslaw by Australian Women's Weekly.